Sorry for the lack lustre title of today’s blog…has been a busy week–and truly, I am thankful it is Friday. 🙂
We are off tomorrow morning for a weekend visit with friends-sooo looking forward to spending time together, lots of laughs and lots of love! I, of course can’t go empty handed and will bring a gift or 2 of food with me. Paul loves my homemade pickles (…and I know he hoards them through the year–I am on to you Paul!), so I will bring him a jar of them. Sue loves homemade cookies, and I know that she doesn’t always have the time to make as many as she would like, so I will bring her some too. Corrina loves Rhubarb cake, but I won’t have time to make it for her this time to bring with me…she’ll just have to come for a sleepover soon at our house, so I can make one for her then!
This is a great spring recipe, when Rhubarb is the first fresh thing growing in the garden, but I also chop and freeze some–so that I can enjoy that goodness in the winter (…and so that I can treat Corrina 🙂
1 1/2 cup brown sugar
1/2 cup butter
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 3/4 cup rhubarb chopped (drained if thawed)
1/2 cup white sugar
1 tbsp melted butter
Cream butter and sugar. Add egg beat until light and fluffy. Stir together flour, soda and salt. Add to creamed mixture alternately with the sour cream. Add rhubarb. Spread evenly into a greased 9×13 pan.
Combine topping ingredients and sprinkle evenly over cake. Bake at 350 degrees for 35-45 minutes.
Note: this cake is sensitive to humidity–if you bake it on a hot and humid August afternoon it will be much denser and flatter than when you bake in in May–not to worry, it still tastes GREAT either way!