A few weeks ago my Mom brought me some fresh rhubarb from her garden and along with it she brought me a cake recipe by Edna Staebler.
I did try it and am finally posting the pics and recipe as it is totally yummy!
Here it is before it was baked:
And a piece once it was baked:
And last but certainly not least, the recipe:
1 1/4 cup brown sugar, packed
1/4 cup white sugar
1/2 cup butter
1 cup sour cream
1 tsp. vanilla extract or almond extract
2 cups unbleached flour
1tsp. baking soda
1tsp. baking powder
2 or 3 cups diced rhubarb
1/4 cup sugar
1/2 tsp. cinnamon
1/4 cup chopped nuts
In your stand mixer cream sugars and butter until creamy. Beat in egg. Add sour cream and almond extract. Combine until just mixed.In small bowl combine flour, baking soda and baking powder with a whisk.Add flour mixture to creamed mixture and blend until just mixed.Take off mixer and fold in rhubarbPour into 9" X 9" baking pan.Sprinkle topping to top of cake.Bake 350º for 35 to 40 minutes, or until tootpick inserted in the center comes out clean. If you are using frozen rhubarb bake 15 minutes longer.