With spring coming up - hopefully soon -
our thoughts turn to things we
can make with the lovely rhubarb that will be
arriving at the market!!
This is a 2009 repost today but I thought you might
enjoy this delicious recipe!
As I drove across the great state of Kansas in 2006, I picked up a copy of the Kansas Visitors Guide. It featured this recipe by Karen Pendleton who has a produce stand with her husband John just east of Lawrence, Kansas. see http://www.pendletons.com/
This is Karen's recipe for Pendleton's Spiced Rhubarb Cake
For the cake you will need: 1/2 cup boiling water, 2 cups fresh finely chopped rhubarb, 2 cups flour, 1 1/2 cups sugar,1 1/4 tsp baking soda, 1 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves or ground ginger, 3 eggs, 1/2 cooking oil, 1 tsp vanilla, 1 cup finely chopped pecans
In a large mixing bowl, pour boiling water over chopped rhubarb. Meanwhile, grease and flour 2 cake pans (8" rounds)
For the cake: In a medium bowl, combine flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves. add flour mix to rhubarb mix. Beat with mixer on low for 1 minute. In a small bowl,combine eggs, oil and vanilla. Add egg mix to flour mix. Beat, stir in 1/4 cup of pecans. Pour batter into prepared pans and bake 350 degrees for 25 minutes. When cooled- frost with recipe below:
Frosting: 4 oz of softened cream cheese, 1/2 stick butter, 1 tsp vanilla and 2 cups of powdered sugar (after mixing these add 1 more cup of powdered sugar - thin with a little milk if too thick to spread!
When I baked this cake - the smell was heavenly! I put a drop of red food coloring in the icing to make it pink!