Rhubarb Season

Call me queen of rhubarb today. A batch of rhubarb apple jam made.

A batch of rhubarb blackberry jam cooking on the stove.

And a very yummy rhubarb cake in the oven. The smells in the kitchen....DIVINE!

Seriously, this cake is delicious !  I make it in two loaf pans. One for us and one to share.

Rhubarb Cake I
(recipe source: www.allrecipes.com)

Ingredients

1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour

1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

Directions

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes.