When we got home from the market, I took a quick look through the Best of Bridge cookbooks that Garrett's mother gave me a little while ago and came across this great recipe for Rhubarb Cake. I altered it a little bit so that I could use whole wheat flour rather than all-purpose, but I think it would turn out great with either flour.
What you'll need:
1-1/2 cups Brown Sugar
1/2 cup Butter
1 cup Sour Milk (Mix 2 tbsp White Vinegar with 1 cup Milk)
1 tsp Soda
1 tsp Salt
1-3/4 cup Whole Wheat Flour (or 2-1/4 cup All-Purpose Flour)
1 tsp Vanilla
1-1/2 cup Rhubarb, chopped fine.
1/2 cup Brown Sugar
1 tsp Cinnamon
To make sour milk, stir 2 tbsp of white vinegar into 1 cup of milk.
Our rhubarb was a little on the green side, but this doesn't seem to affect the flavour.
°F for 45 minutes.
Serve warm with a scoop of ice cream!
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