It's rhubarb season here in Calgary! I don't have a plant of my own, but it's easy enough to get a hold of some delicious stalks for baking...everyone is more than willing to part with their bounty! In honor of this spring delight, I thought I'd share my favorite go-to recipe for rhubarb cake. Enjoy!
Rhubarb Cake (recipe adapted from The Purity Cookbook: The Complete Guide to Canadian Cooking)
Preheat oven to 350 degrees Fahrenheit.
Place 2 cups fresh rhubarb (cut into 1" chunks), 1/2 cup granulated sugar, and 3 tbsp melted butter into a 9" square cake pan. Cover with aluminum foil and bake for 10 minutes.
In the meantime, sift together in a large bowl 1 1/4 cups white flour, 1/4 cup whole wheat flour, 1 tbsp ground flaxseed, 2 tsp baking powder, and a pinch of salt.
In another bowl, cream together 1/2 cup soft butter and 3/4 cup granulated sugar. Beat in 2 eggs and 1 tsp vanilla.
Add sifted dry ingredients to creamed mixture alternately with 3/4 cup milk. Make 3 dry and 2 liquid additions, stirring after each.
Turn batter into prepared pan. Completely cover the hot fruit mixture with the batter. Bake for 40 to 45 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Cool. Serves 9.