Memorial Day has has just pasted and we are starting to dig in the garden and plant tomatoes. But the rhubarb is up and waiting to be picked. How do you use this great early produce from your garden? Usually I make a a simple rhubarb, strawberry sauce but I have a great cake that I pull out when I have a urge to bake. This cake is a home run, bake it and see.
Preheat oven to 350 degrees
Lightly butter a 7 x 12 glass pan
- 2 C diced fresh rhubarb 1/4″ cubes
- 1 1/2 C sugar
- 8T (1 stick) unsalted butter
- 1 large egg beaten
- 1 t Vanilla
- 2C + 2 T flour
- 1 t baking soda
- 1 t cinnamon
- 1/2 t salt
- 1 C buttermilk’1/2 C coconut
- Confectioners sugar for sprinkling
Put rhubarb and 1/4 C of the sugar and stir. In a large bowl mix butter and 1 1/4 C sugar until pale a yellow and light. Add an egg and vanilla and mix well.
Sift dry ingredients and add in thirds to the butter mixture alternating with the buttermilk. Fold in the rhubarb & coconut.
Spoon the thick batter into buttered dish. Bake till golden brown and springs back 45 to 50 minutes. Set pan on wire rack till cool. Dust with confectioners sugar.