from George House Recipes
Every year we are pleased to get rhubarb from Florence George of South Dildo. Her rhubarb is some of the best in the area and we use it in many recipes. This is a favourite one of ours – we’ve named the recipe in her honour.
Ingredients
Topping:
½ cup sugar
1 tsp cinnamon
1 Tbsp butter
½ cup mixed nuts, chopped
Batter:
½ cup butter
1 ½ cups brown sugar
1 egg
1 cup sour cream
1 tsp baking soda
2 cups flour
½ tsp salt
2 cups fresh rhubarb, cut into ½ inch cubes
1 tsp vanilla
Directions
Preheat oven to 350F and spray a 9”x13” glass baking dish.
In a bowl, mix all the ingredients for the topping and set aside for the last step of the recipe.
In a large bowl, cream together the butter and brown sugar. Add the egg and mix well.
In a separate bowl, combine the sour cream and baking soda. Sift half of the flour and half the salt into the egg and butter mixture; sift the other half of the flour and half the salt into the sour cream mixture.
Mix the two bowls into one and add the rhubarb and vanilla and mix well. Spoon the batter into baking dish and sprinkle the topping over the batter.
Bake the cake for 35-40 minutes and then cool on a wire rack.
Nada’s Tips & Tricks: Your backyard garden will soon be producing mountains of rhubarb. Here’s a recipe to enjoy your abundant yield. You can add strawberries or other fruit to get various flavour profiles.
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