Today is Friday, Grandson Day!! My older son brought me a HUGE bag of rhubarb since our plants aren't producing much this year and so I figured Jeff could help me bake.
One of our favorite recipes to use with rhubarb is "John's Mom's Rhubarb Cake". Jeff helped me pour ingredients together, stir things up a little, and then his best part of helping, licking the mixing spoon and cleaning out the bowl!
Here are some of the stages of the cake and the delicious recipe (for these 4 small cakes, I tripled the recipe below and divided it in each pan)
John's Mom's Rhubarb Cake
Put 2 cups (or a little more) chopped fresh rhubarb (or you can use frozen too) on the bottom of a baking dish or pan.
Mix together in a separate bowl:
3/4 cup sugar
3 tablespoons of shortening (Crisco)
1 cup of flour
1 teaspoon baking powder
1/2 cup of milk (add a little more if the batter seems too dry)
Spread the mixture over the top of the rhubarb in the baking dish.
Top the batter and rhubarb with a mixture (mixed in a separate bowl) of:
1 cup of sugar
1 tablespoon cornstarch
1 teaspoon cinnamin
Pour carefully over the top of it 1 cup of boiling water. (if it looks like the 1 cup of water is going to overflow a pan then just use enough to not overflow the pan or baking dish - it's a real mess in your oven if it does drip over - use tin foil on the bottom of a baking sheet to prevent spills).
Bake for approx. 45-50 minutes at 375 degrees (a little longer if you double the recipe for a larger baking dish).
The hardest part of all this is waiting for it to cool so we can eat it! The grandson wants it NOW!! haha!
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