For years during rhubarb season, my friend LeOta made and shared delicious rhubarb goodies. LeOta is gone now, but the great memories of her kitchen prowess, all the laughs and coffee we shared, along with recipes make me miss her a lot. This week her widower generously favored us with a huge bunch of the red beauties.
The Normanator got busy right away, making HIS famous rhubarb cake. This is the same recipe that appears in the family cookbook: The Leuenberger Cookbook. YUM.
Here is the magic formula. Be sure to have plenty of whipped cream or whipped topping on hand just to glamorize it even more!
ANDREW BAUM’S RHUBARB CAKE
1 1/2 cups brown sugar
1/2 cup butter
1 cup buttermilk *Kitchen Police would gladly allow the use of sour milk, too
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2cups rhubarb, diced
1/2 cup granulated sugar
1 teaspoon cinnamon
Mix all ingredients in order well. Pour into 9 x 12″ pan. Sprinkle topping evenly over the batter. Bake at 350* for 50 minutes. When cool, cut into serving sized pieces and top with dollops of whipped topping.
*The news on the front page of our newspaper was troubling this morning. The SNAP program, as we know it,is in danger, as it is attached to the Farm Bill. This legislation may affect your EBT card and WIC… Please pay attention, let your lawmakers know how you feel about this. I’m just sayin’…
Thank you so much to all the newly enrolled Members of the Food Stamps Cooking Club! We love having you here in the Club House with us! And we love love love getting your mail!
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