Monday, June 4, 2012

Grow spices - bake cake! Cinnamon Crunch Rhubarb Cake recipe :)

Most herbs are the leaves or fleshy tissue of an edible plant.  Spices, however, are usually derived from the bark or seed pod of a plant, such as cinnamon and nutmeg.  Following is my own recipe I’d like to share which incorporates cinnamon and nutmeg to take a rhubarb cake to a higher level. Enjoy!  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From the Kitchen of Lynn Schmid  
(Horticulturist at Lammscapes)

Cinnamon Crunch Rhubarb Cake -- a delicious treat that uses fresh rhubarb from your garden  (can use frozen rhubarb, if desired)

Topping can be mixed and set aside:
½ cup white granulated sugar, one tsp. cinnamon, ¼ tsp nutmeg

½  cup Crisco® shortening
1  cup light brown sugar
½  cup white granulated sugar
Cream above ingredients with mixer until smooth; then add:

1 large egg
2 tsp. vanilla extract
1 cup sour milk (2 TBSP. vinegar + 7 ozs. milk; can substitute buttermilk)
1 tsp. baking soda
Mix until batter is creamy and smooth; then add:

2 cups all purpose flour, sifted, plus one tsp. cinnamon

Gently fold in the final ingredient: 1-1/2 cups THINLY SLICED rhubarb (note: if using frozen, thawed rhubarb, suggest draining excess liquid before adding)

Use cooking spray to prepare 9x13 Pyrex® glass baking dish.  Spread batter evenly; then gently spoon sugar & spice topping over batter.

BAKE 50 MINUTES AT 325º  (the aroma in your kitchen will be lovely!)
Allow to cool for 30 minutes to serve warm with vanilla ice cream.
Topping forms crunchy, lightly browned surface.  Yield: 24 servings

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