Rhubarb is in abundance this year.

Let’s make yummy-use of it !

Here is a rendition of Dolores’s Rhubarb Cake by Jane Brody from the Good Food Cook Book. This is a super moist low-rise cake that reminds me a little of cheese cake with out the cheese. Jane Brody made changes to the original recipe to increase the nutrient value and decrease the sugar and calories in the original recipe. I have made some additional changes (noted) keeping up with the times.

Cake:
1 1/4 c white flour
3/4 c whole-wheat flour (I use only whole wheat flour (2cups))
1 t vanilla
1 t baking powder
1/2 t baking soda
1/4 t cinnamon
1/8 t salt, if desired
1/2 c butter or margarine ( I prefer oil)
1/2 c packed dark-brown sugar (I don’t use this)
1/4 c white sugar
1 egg (I use two)
1 c buttermilk
1/2 pound fresh or frozen rhubarb finely diced (2 cups)

From the Good Food Cook Book by Jane Brody courtesy of my friend Polly.

Topping:

You get the gist of it. To save space we've uploaded the whole recipe to our recipe blog at :
1/4 brown sugar
2 t cinnamon
1/2 c chopped walnuts

[ t = teaspoon, c = cup ]

Preheat oven to 350 degrees F.
1.) In a small bowl combine flours with the baking powder, baking soda, ¼ tsp cinnamon, and salt. Set aside.

2.) In a large mixing bowl, beat the butter (or oil) with the sugars. Add the eggs and vanilla, and beat again until fluffy. To this mixture alternately add the flour mixture and the buttermilk and beat until mixed well.

3.) Stir in the rhubarb, then pour the batter into a greased 9×13 baking pan.

4.) Mix together the topping ingredients and sprinkle over the batter.

5.) Bake at 350 degrees for 35-45 minutes or until a toothpick inserted into the center come out clean.

I hope you like it!