- 1 stick butter (1/2 cup)
- 1 1/2 cups brown sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- a pinch of nutmeg
- 1 teaspoon lemon juice
- 1 cup milk
- 2 cups chopped rhubarb
- powdered sugar & cinnamon for topping
In a large bowl, cream 1 stick of butter (= 1/2 cup) until soft: you can use an electric mixer. Add 1 1/2 cups of brown sugar, packed, beat in; then add 1 egg and 2 teaspoons of vanilla.
In another bowl, mix 2 cups of flour, 1/2 teaspoon of salt, 1 teaspoon of baking soda, and a large pinch of nutmeg if desired.
Combine 1 teaspoon of lemon juice with 1 cup of milk. Add the flour mixture to the butter mixture. Gently fold in 2 cups coarsely chopped fresh rhubarb, peeled if stringy. Stir just enough to mix. Pour into 9×13 inch buttered pan. Bake in preheated 350 degree oven for 45 minutes or until a toothpick comes out clean.
Sprinkle with powdered sugar and cinnamon. The cake may be served with fresh whipped cream. Enjoy!
This recipe was brought to you by Lisa Kuhn Quinn, innkeeper of Dormouse House Garden, a Bed & Breakfast in Villennes-Sur- Seine (near Paris).