My garden is done, so the hard part is over and the fun begins by planting the rest of my plants and watching them grow. I noticed that my Rhubarb is growing nicely and some stalks are ready to be picked. Did you know that Rhubarb, its considered to be a vegetable? You hear of people using it for desserts, jams and cakes. It thrives in cold climates and originated in Western China, Tibet, Mongolia, Siberia and neighboring areas. The traditional role was medicinal-the dried root was a popular remedy for a wide range of illnesses.
Growing up in Michigan I would spent summers on my Uncle’s farm helping them plant their garden and one of the things they had every year was rhubarb. I come from a long line of fantastic bakers and I remember eating the most amazing Strawberry-Rhubarb pies and desserts. Keeping up with tradition I wanted to start making those same things, for one it keeps me remembering where I came from and two there is nothing better then going out in your gardening picking something ripe and ready and making something fresh from it.
This is a perfect and easy dessert that you can make for friends or even freeze pieces of it for a tasty treat for kids. When making anything rhubarb makes me think of home. Do you have a food that makes you think of your childhood, home or other fond memories?
- 1/2 cup Butter, softened
- 1 1/2 cups organic brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup Whole Wheat flour
- 1 cup white flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon fresh lemon juice
- 1 cup organic milk
- 2 cups coarsely chopped fresh rhubarb
- 1/2 cup pecans or walnuts, chopped
- 1/2 cup raw sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons of flaxseed meal
In a large mixing bowl with electric hand-held mixer, cream the soy butter until it is light and fluffy. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.
In a separate bowl sift together the flour, salt, and baking soda. Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 9x13x2-inch pan, spreading evenly.
In a small bowl blend together the nuts, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350° oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.
Serve with a dollop of sweetened whipped cream or whipped topping or vanilla ice cream.