Vermont Rhubard Cake
If living in Burlington for about 6 months counts to make me a real Vermonter, I’ll take it gladly. The first summer I lived there, I was a pretty hardcore wild rhubarb harvester (hardcore is a legitimate adjective here) and I feel like that increased my authenticity about tenfold. Most of the rhubarb went into making this cake, which is probably one of my favorite desserts of all time. The sort of food one wants to get stranded alone on a desert island with. Tom Hanks style.
- Preparation - 20 mins
- Cooking - 50 mins
- 2 cups chopped rhubarb
- 1/2 cup of sugar + 1 1/2 + 1/2 cup sugar (to be used at different times in recipe)
- 1/4 cup flour + 2 1/2 cups flour
- 1 stick (1/2 cup) butter
- 1 egg
- 1 t. baking soda
- 1/2 t. salt
- 1 cup milk
- 1 t. vanilla
- 1 t. cinnamon
- Mix chopped rhubarb, 1/2 cup sugar, and 1/4 cup flour and set aside.
- Cream butter and 1 1/2 cup sugar. Add egg and mix some more.
- Mix dry ingredients (2 1/2 cups flour, baking soda, salt).
- Add the dry ingredients to the butter/sugar/egg, combine, then add the milk and vanilla.
- Stir in the rhubarb/sugar/flour mix.
- Grease and flour a 9x13 pan and pour the mixture in.
- Sprinkle with 1/2 cup sugar and 1 t. cinnamon.
- Bake for 50 mins at 350 degrees F, or until a butter knife inserted into the center comes out clean.