Wednesday, July 9, 2008

Grandmother's Rhubarb Cake, It must be time for cake

"Cake could help with world peace.", she said reading from the headline!


Not really, but seriously; who can stay made and plan their next attack with a mouthful of cake cooked just for them?


See, just like I thought.

A warm from the oven cake, with a hint of tartness that is bathed in a slow river of melting vanilla ice cream or a buttery glaze. 


Gosh think of the billions we could save on our military budget.

And when you lack inspiration; you can always make cake. Why you ask, because dessert is never a wrong choice.


Sometime dessert is the only choice. 


Like when you want to have dinner and a movie for the evening out. But there is not room for dessert after eating your dinner. Why not just have dessert and a movie. You want the dessert, however you feel compelled to eat dinner first, and run out of room. Why put yourself through that, simply have dessert and a movie. It is what you REALLY want, so go ahead....indulge. You can eat your veggies tomorrow.


I have a fondness for rhubarb. Maybe it is my grandmother. She could make anything taste wonderful. She had that kind of honest cheer in her. Where you take what you have, do your best with it, and enjoy the results with your loved ones. I think of her often, especially when my inspiration runs dry. I do not remember hers doing that. Oh I am sure she had her moments, but they never showed. She was a wonderful Grandmother. Never afraid, or too timid to try. I am still growing up to be like her.

This cake is in her honor. It is the type of dessert she would make. 


Berteen's Rhubarb cake
350 degrees

1/2 c butter
1 1/2 c brown sugar, please do not use dark brown sugar, the flavor will be too strong
1 egg
1 t vanilla

1 t baking soda
2 c flour
1 c buttermilk

2 c diced rhubarb

1/4 c sugar
1 t cinnamon

In large mixer bowl cream together butter and brown sugar. Beat in egg and vanilla. In medium size bowl, stir together the flour and soda. Beat 1/2 the flour mixture into the creamed butter, then 1/2 the buttermilk. Beat well after each addition. Repeat. Stir in diced rhubarb. Spread batter into a prepared 9X13 inch pan. Combine the remaining sugar and cinnamon, sprinkle over batter. Bake 35-40 minutes or until tests done. Cool on rack. Serve warm with ice cream, or cool with a homemade custard sauce.

Serves 16-20

As always thanks for stopping by. 

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1 comment:

girlichef said...

So true, So true! I'll take a slice of each please...peace out ;) Merry Christmas to you and yours, Melynda!