Candy Corn is back in your local grocery store folks! You only have 60 days to enjoy this treat so don’t delay. I don’t know about you but my Labor Day was filled with super sweet waxy triangles of awesomeness. So what if it felt like I was cheating on the holiday. We’re just friends I promise.
I figure if Candy Corn is back in stores then fall is just around the corner. And since it’s still 96 degrees outside and probably will be for the foreseeable future, I’ve thrown out all rules about when you should or shouldn’t make traditionally seasonal foods.
Truth is, I found rhubarb at the store last week and I couldn’t not buy it. Yes, I realize this stuff grows in ditches back in the Midwest but I can’t find it for the life of me down here so I have to take advantage when I get the chance. I was a little skeptical, having paid way too much for a pound of it, sure that it would taste like crap and not live up to my grandmother’s recipe, but man was I wrong.
So in honor of fall, candy corn and everything football, I figured this recipe deserved another share. Do me a favor and find some locally grown rhubarb though. I’d hate for you to make a scene in the grocery store like I did when you finally spot some of the fresh stuff.
Grandma’s Rhubarb Cake
- 2 C sugar
- 1/2 C shortening
- 1 egg
- 1 tsp vanilla
- 2 1/2 C flour (plus 1 tsp more for pan)
- 1 tsp salt
- 1 C buttermilk mixed with 1 tsp baking soda
- 4 C rhubarb, chopped
Cinnamon Sugar Topping
- 1/2 C sugar
- 1 1/2 tsp cinnamon
Preheat oven to 350 degrees.
In a stand mixer, cream sugar and shortening together. Add egg and vanilla.
In a small bowl, whisk flour and salt.
Gradually add flour and buttermilk, alternating once each is combined.
With a spatula, fold in chopped rhubarb.
In a prep bowl, whisk cinnamon and sugar. Pour over cake and tap until covered. Remove excess if necessary.
Bake for 45-50 minutes or until a knife comes out clean in the center. Let cool.
Serve with coffee in the morning, a mid-day snack or dessert in the evening.