Rhubarb Cake

What can I make with rhubarb?

You're not alone if you find yourself asking the above question. I ask myself this all the time in the summer especially after I leave my grandparents with a brown bag filled to the brim with fresh rhubarb. Have no fear, Karl and I have found more than one use. We currently have rhubarb wine racked, homemade jelly waiting to be canned and the best cake you'll ever eat!

And in honor of my 100th blog post, I thought what better way to celebrate than make my mom's rhubarb recipe and post it for all of you to make and enjoy? I mean, rhubarb is healthy, right? According to Livestrong.com, one cup of rhubarb supplies 105 mg of calcium, which is about 10 percent of the 1,000 mg of calcium average adults need in their daily diet. Read more here.

My mom also swears she found this recipe in the Rockford Register Star back in the day, but isn't sure.

Rhubarb Cake

Preheat oven to 350 degrees

Cream together:
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1/2 cup butter
1/4 tsp salt
1 tsp cinnamon
2 cup flour
1 cup buttermilk
1 tsp baking soda
1 1/2 cup chopped rhubarb
1 tsp vanilla

Pour into a 9 x 13 pan.

Topping: Sprinkle 1/4 to 1 cup brown sugar and 1 tsp sugar and 1/2 cup chopped nuts (I used walnuts).

Bake for 35-40 minutes and cool. Enjoy! Enjoy! Enjoy!

Second day: still delicious!

Karl's reaction: "You know. I've seen you cook but I've never seen you bake, babe." *timer goes off and hubs digs in.* "Oh man...this is good. I need another piece. Yum. Mmmmm. The cinnamon and nuts on top is so good. I need more of this deliciousness."

WooHoo! I can bake!