Friday, July 13, 2007
Recipe of the Day
I have so much Rhubarb growing in my garden this year. the Rhubarb is an heirloom rhubarb that has been at the farmstead for over a hundred years. The previous owners took some with them when they moved but it has come back now and is wonderful so I picked a bunch last night and am going to make this tonight as a dessert for the family.
2 cups sugar 1/2 cup shortening 1 TBL cinnamon
1 beaten egg 1 tsp vanilla
1 tsp baking soda 1 cup sour milk
2 cups flour 2 1/2 cups diced rhubarb
Pre heat oven to 350*
Topping: (I like to make this first so it can sit and blend for a few minutes before using) 1/2 cup diced rhubarb mixed with 1/4 cup sugar and 1 TBL cinnamon. Let sit.
Mix together remaining ingredients like cake batter. Pour into a greased 13x9 cake pan. Spread topping on batter. Bake at 350* for 40-45 minutes.
Serve with whip cream or ice cream.