Today’s DoAhead Dining post is from my amazing BIL “Uncle Greg”. Greg is our family’s resident “Emeril”. He. Can. Cook. He loves to create new concoctions in the kitchen and although we may be biased, we think He does it incredibly well! I consider myself lucky to feature some of his gems here on DoAhead. Today he’s sharing a tasty Rhubarb treat! Here’s a quick word from Greg!
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The lowly rhubarb plant sometimes gets little respect. In northern climates where it grows so prolifically some gardeners almost consider it a nuisance. Our friends to the south have the opposite problem and have to go to great lengths to get this cold loving plant to produce even a minimal crop. In either zone, everyone is in agreement that when used in a dessert this “vegetable” makes a fantastic pie, cake or jam.
My favorite is this moist rhubarb cake. I modified it from an existing recipe and added some cherries picked and harvested from my tree last summer. The cherries are optional and can easily be omitted from the recipe below. It’s moist, easy to make and takes advantage of the abundance of rhubarb available in your garden, local farmer’s market or supermarket.
Enjoy!
Your DoAhead Friend,
Greg
| Servings | Prep Time |
| 12 People | 20 minutes |
| Passive Time |
| 45 Minutes |
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This moist rhubarb cake can stand alone but it's also tasty with cherries added! You can serve it warm with a dollop of melted ice cream or cool with a tall ice tea on a warm day! Either way it's a perfect blend of sweet and tart!
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- 1/2 Cup Butter
- 2 Cups White Sugar
- 1 Egg
- 1 tsp Vanilla
- 2 Cups Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Cup Buttermilk
- 4 Cups Rhubarb (Chopped)
- 1/2 Cup Cherries (Pitted)
- 1/4 Cup Butter
- 2 tsp Cinnamon
- 1 Cup Brown Sugar
- In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups of flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb and cherries with 1 Tbsp flour and stir into batter. Spoon batter into buttered 9 X 13 inch pan.
- Blend together 1/4 cup butter, cinnamon and brown sugar; sprinkle evenly over batter.
- Bake at 350 degree F for 45 minutes.
The use of frozen rhubarb (whether store bought or frozen from the garden) is the best DoAhead for this recipe. I have not baked, froze and then thawed the cake. If you do, be sure to utilize this thawing trick. Remove the frozen cake from the freezer and place it, uncovered on a cooling rack. Once the cake is entirely thawed it can be covered.
It's tempting to think the cake might dry out. Not true. I've found that many quick breads thaw better when exposed to air. If I thaw in covered containers or baggies the item can get "mushy". Not fun! In the meantime, cut your prep time by using frozen rhubarb!
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