What was I thinking? We're in the middle of heat wave and instead of sitting in a tub of ice water, I turn on the oven to bake a cake. And you remember that I don't cook a lot.
Well, I had the kitchen to myself and wanted to bring something memorable to our friends' crabfest. And we had a fridge full of rhubarb.
This is a no-fail recipe but sweetie says I make it better than anyone. For that reason it makes my "signature dishes" list.
I love that this recipe breaks all the baking rules that I learned in my high school home ec class. You don't need to separate the wet ingredients from the dry ones, and you don't need to cut the butter into the size of small peas. You simply mix everything up, bake and serve.
Rhubarb cake recipe
2 cups brown sugar
1/2 cup butter (melted is okay and easier to mix)
2 cups flour
1 tsp baking soda
1 cup sour milk (to make sour milk, mix 1 cup milk with 2 tablespoons of white vinegar or lemon juice)
2-3 cups of chopped rhubarb
Topping: 1/3 cup white sugar mixed with 1 teaspoon cinnamon
Mix all but the topping ingredients together and put into a greased 9 x 11 baking pan.
Sprinkle with the topping mixture.
Bake 45 minutes in a 350 F degree oven
That's it. Enjoy!