Using honey for a sweetener is a great way to cut down on your sugar intake. For a wonderful dessert using a herbaceous perennial, try this Rhubarb Cake recipe.
2 cups all-purpose flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
1⁄3 cup honey
1 egg, beaten
1 cup sour cream
1 cup fresh sliced (1⁄4 inch thick) rhubarb
1⁄4 cup turbinado sugar
1⁄2 teaspoon cinnamon
2 tablespoons butter, Softened
Heat oven to 350°F. Butter 8-inch baking dish or casserole; set aside.
In large bowl, combine flour, baking powder, baking soda and salt. Add honey, egg and sour cream, and stir well. Stir in rhubarb.
Pour batter into prepared dish.
In small bowl, mix together turbinado sugar, cinnamon and butter. Sprinkle over batter in pan, filling in any bare spots with additional turbinado sugar.
Bake for 35 minutes, or until toothpick inserted in center comes out clean. Cool completely and serve with cream or ice cream. Yields 6 servings.
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