Happy May Day!
It was fitting that in the cold bitter spring rain, I headed out with a knife in one hand and poking though my 30 rhubarb plants, I took the biggest stalk off 8 of them (worth noting they were all Canada Ruby Reds, being much further along then the German Pie or the “unknown farmstead” or Farmgal’s trial rhubarb #1 though #5)
My Fingers were numb by the time I had gathered fresh mint and Nettles for a tea, rhubarb and Cut a head of Dandelion and a small bunch of green onions, and the wet was working its way past my collar and dripping down my neck despite the hat.
SO! Worth it! 2 cups of Fresh Spring Ontario Rhubarb was coarsely diced up.
Rhubarb Cake Recipe #2
- Half a cup of Butter or Lard
- 3/4th cup of sugar
- 2 duck eggs or 3 large chicken eggs
- 1 cup of sheep milk or whole milk
- 2 cups diced rhubarb
- 2 cups flour
- 1 tbsp. of Baking Soda
- 1 tbsp. of dried ginger
- 1/2 tsp of All spice
- 1/2 tsp of salt
This is a smaller cake, it made a thinner cake in a 9 by 12 cake pan and would have made a thicker one in a square 8 by 8.. Baked at 350 for 40 min, till knife came out clean.
If you want to put a little buttercream icing on it.. it will be just a bit of extra treat to go with it! I cut it while till warm and I just iced only that piece, the cake itself is not very sweet and with the bits of tart rhubarb with a gentle after taste of the spices.. its just right on its own, but if you want a bit more sweetness.. the icing gets you there 🙂