Rhubarb Cake

Rhubarb Cake

In Minnesota we make great use of the abundance of summer rhubarb. The tart stalks are particularly tasty chopped fine and added to desserts such as cakes, pies, and sweet jams. My mom’s rhubarb cake is a great example for how to highlight rhubarb and it is an all-around family favorite. Since I no longer crave super sweet desserts, in this version I tone down the sugar and substitute with honey. I also use whole-wheat flour for a more filling, wholesome treat. The leftover cake is great for breakfast, especially when accompanied by a cup of coffee or hot tea.

INGREDIENTS

  • ½ cup butter (softened)
  • 1 and ½ scant cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup buttermilk
  • 2 cups whole-wheat pastry flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. allspice
  • ¼ tsp. cloves
  • 1 and ½ tsp cinnamon
  • 2 cups finely chopped rhubarb
  • ½ cup chopped nuts
  • ½ cup unsweetened shredded coconut
  • About 3 tbsp. honey

INSTRUCTIONS
Preheat the oven to 350 degrees. In a large bowl, blend the butter and brown sugar until smooth. Incorporate the egg, vanilla, and buttermilk. In a medium bowl, whisk together the flour, baking soda, salt, allspice, cloves, and 1 tsp. of the cinnamon. Add the flour mixture to the wet mixture and combine. Stir in the chopped rhubarb. Pour the cake batter into a buttered baking dish.

Pour the nuts, coconut, and remaining 1/2 tsp. of cinnamon into a mixing bowl, drizzle with honey, and stir. Sprinkle the mixture evenly over the top of the cake. Bake for about 40 minutes.

SERVES
16 to 24 people

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Creamy Avocado Dressing

Creamy Avocado Dressing

This dressing is versatile and nutritious. It is velvety smooth and develops a rich nutty umami flavor with the addition of nutritional yeast. It works well in salads with bulky roughage, such as kale or spinach, and pairs nicely with toasted sunflower seeds, garbanzo beans, and cucumbers. You can also serve it as a dip with fresh veggies and crackers or spread it on a sandwich with whole wheat bread. Delish!

INGREDIENTS

  • 2 large avocados
  • 3 cloves garlic
  • 6 tbsp. nutritional yeast
  • ½ tsp. salt
  • 4 tbsp. fresh squeezed lemon or lime juice
  • 6 tbsp. water

INSTRUCTIONS
Scoop the meat of the avocado into a food processor or blender. Peel and add the garlic. Add nutritional yeast, salt, and citrus juice. Slowly stream in the water while processing/blending. Easy breezy.

SERVES
6 to 8 as a salad or dip