Rhubarb Cake

Written by Charli Mills

Charli Mills, a born buckaroo, makes literary art accessible at CarrotRanch.com. She writes about the veteran spouse experience and women forgotten to history.

May 16, 2014

Recipes From the RanchSince being off-pond nearly three weeks, I’m hungry. Hungry for the view of the pond from my apple tree, hungry for the first fruits of my garden, hungry for writing.

Yet, I’ve been filled. Filled with the love a Mum has for her children no matter how old they are or what they are doing. It’s easy to say I’m proud of them when they’re making terrific leaps in life. But I’ve also been here long enough to understand that they struggle, too. We all do.

Life is like a rhubarb season. Rhubarb grows where planted, but comes into fruitfulness slowly, within it’s own timing. Rhubarb has amazing fruit, but toxic leaves. Life is like that, too–the good intertwines with the bad.

So we bake cake! Another metaphor for life–make something tasty out of it.

Rhubarb Snack Cake

  • 1/2 cup butter
  • 1 1/2 cups brown sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups fresh rhubarb stalks

Preheat your oven to 350 degrees. If you have a Kitchen Aid like I do (and yes, I brought it with me when I drove over to Montana) just toss all the ingredients except the rhubarb into the mixer and mix until creamy and smooth. That’s the easy buckaroo way. My son-in-law is a talented baker and would first cream the butter, then add the sugar, wet ingredients and finally the dry ingredients. But we both agree on folding the chopped rhubarb in at the last. Pour the mixture into a 9” x 13” baking pan and bake for about 45 minutes. Give it the finger-press-test: gently press a fingertip to the middle of the cake. If it leaves no indentation, then it is done. Set on a rack to cool.

The following is a snack cake (no frosting needed). Easy, tasty and fulfilling!

Rhubarb Cake (2)

 

You May Also Like…

Smoking and Writing

Smoking and Writing

Smoking cigarettes or pipes are no longer vogue for writers. And, there was a time in history when writers didn't...

Dump Cake

Dump Cake

As unappetizing as it sounds, Dump Cake, is mainstay Dutch oven cooking. Last week, Lisa Reiter of Sharing the Story,...

5 Comments

  1. TanGental

    We have a similar recipe that is a family favourite only it uses soured cream and has a crunchy chopped nut and cinnamon topping. I’ll have to post that sometime but meanwhile your recipe is going in my book!

    • Charli Mills

      A crunchy nut topping would go well with rhubarb. My daughter makes a crisp and includes sugared ginger in the topping. That goes well with vanilla ice cream!

  2. Norah

    A quick, easy and tasty snack. Thanks for sharing. I like your metaphors for life – especially make something tasty from it!

    • Charli Mills

      I’m just waiting to pick some of those rhubarb stalks in a few days!

  3. Norah

    Enjoy!

Discover more from Carrot Ranch Literary Community

Subscribe now to keep reading and get access to the full archive.

Continue reading