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What does one do when she gets stuck inside her place for 48 hours thanks to the Blizzard of 2011? Well if you’re this girl, you bake, cook and experiment until you run out of ingredients (or are brave enough to walk the half-block to the grocery store). Then sit back and wonder what the heck you are going to do with all this food?
First up, my grandmother’s rhubarb cake. I usually save this one for summer when rhubarb is actually in season, but I wanted to try some different fruits in this cake and see how they came out. In an ideal world, a mix of strawberry and rhubarb is excellent with this light cake, but this simple strawberry version did not disappoint.
Grandma’s Rhubarb Cake
2 Cups Sugar
1/2 Cup Shortening or Butter
1 egg
1 tsp vanilla
1 tsp salt
2 1/2 Cup Flour
1 Cup Buttermilk mixed with 1 tsp baking soda
4 Cups Rhubarb (or other fruit)
Topping:
1/4 Cup sugar
1 tsp cinnamon
Directions:
PREHEAT oven to 350° F.
COMBINE flour and salt in large bowl.
COMBINE cinnamon and sugar topping in small bowl.
BEAT egg, butter, sugars and vanilla in large mixer bowl until creamy. Gradually add flour mixture into bowl alternating with buttermilk. Fold in rhubarb or fruit. Pour into greased and floured 9 x 13 pan.
SPRINKLE with cinnamon-sugar topping.
BAKE for 40-50 minutes or until knife comes out clean in center. Cool. Slice and serve!
ENJOY!
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