The rhubarb cake I aluded to in this post is based on a couple of suggestions from around the bloggosphere, but is largely my own creation.
Rhubarb Pound Cake
2 C rhubarb (chopped into 1cm pieces)
½ C sugar
2 tbsp water
1½ C flour
½ C rolled oats
¾ C granulated sugar
¼ C brown sugar
½ tsp baking powder
¼ tsp each: baking soda, ginger, cardamom
1/3 C vegetable oil
2 tsp vanilla
½ C milk + 1 tbsp cider vinegar
¼ C walnut crumbles (optional)
FIRST preheat the oven to 400F
1) Combine the (washed and chopped) rhubarb, water, and the first half-cup of sugar in a sauce pan
2) Bring to a boil, then reduce heat, allowing to simmer until soft
3) While the rhubarb is cooking, Combine the dry ingredients in a medium/large bowl, and blend with a fork until well-mixed
4) In a large measuring cup, combine the wet ingredients and blend with a fork until smoothly combined
5) Add the wet ingredients to the dry, and fold together
6) Add the rhubarb mixture and the walnut crumbles to the batter and fold in until everything is well-incorporated and not too lumpy
7) Grease three miniature loaf pans
8) Pour the batter into the loaf pans so that each one is 2/3 to 3/4 full
9) Bake in a 400F oven for about an hour (the batter is fairly wet) – when it’s done, a skewer inserted into the middle (thickest part) of the loaf should come out clean (maybe a couple of crumbs, but no sticky batter).
10) Allow to cool, then serve (in slices) topped with fresh strawberries and vanilla-maple yoghurt (or whatever you happen to want).
There you have it. 🙂
Meliad the Birch Maiden.
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