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