We have spent much of this spring rehabilitating our vegetable garden. We documented each step from digging, collecting manure and through to labelling each row as it was planted. The rhubarb had been flush with growth for the last few weeks. Then to my horror, as I tried to find the photos, I found the memory card had corrupted. That will teach me to procrastinate, but for now we still have rhubarb.
We have been eating stewed rhubarb on cereal, rhubarb muffins and best of all rhubarb cake. Here is the recipe for my favourite, Rhubarb Cake.
3/4 cup Sugar
1 1/2 c Flour
2 teaspoons baking powder
1/4 cup milk
250g rhubarb chopped
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 190 degrees C and line a 25cm square tin. Mix topping ingredients and set aside.
Cream butter and sugar. Gradually mix in eggs. Sift together flour and baking powder. Stir in the flour mixture, alternating with the milk.
Spoon batter into the tin, leaving it in lumpy mounds. Add spoonfuls of the rhubarb mixture between, around and on top of the mound. Tip the remaining topping over the batter before putting into the oven.
Bake for 40-45 minutes.
Forgive me if I have shared this recipe before. I am nothing if not consistent.