I love rhubarb! But the only thing I ever seem to make with it is rhubarb crisp. Looking to try something a little different this year I went to Pinterest and searched all of the rhubarb recipes they had.This one from Common Sense Homesteading really seemed to jump out and I had all of the ingredients on hand.
I wrote the recipe down on a piece of paper because it helps me to not forget any steps or ingredients. Relying just on my iPad is dangerous, I tend to skim the recipe and that’s when I usually forget something important. I’m not the worlds best baker because I’m not so precise in my measurements. But I can hold my own. It helps if I measure out everything ahead of time. Keeping count and focus is a struggle! I have the attention span of a gnat…on a good day. And I tend to ramble…anyway…this cake sounded interesting because of the last step of pouring boiling water over the top before you put it in the oven. I was definitely intrigued!
But honestly, it came out delicious! Not dry at all and not too sweet considering how much sugar is in it. Really, that’s not a typo. I dumped the sugar on the cake and panicked. I reread the recipe to make sure I didn’t mess something up. It’s a lot of sugar for an 8 x 8 pan. But heck it’s worth it. The tart rhubarb adds a nice bite to the cake and you can taste the almond extract too. I love that stuff! You could certainly leave it out though if you prefer. I sure hope you try this cake and let me know what you think. Like it, love it, too weird for you? LOL! Stay tuned my mom bought me a bottle of prosecco and gave me a recipe for rhubarb mimosas. Those are next on my rhubarb list for this year. Cheers!
- 2 cups chopped rhubarb
- 1¾ cup sugar, divided
- 3 tablespoons butter, softened
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup sifted flour
- 1 tablespoon cornstarch
- ⅔ cup boiling water
- Preheat oven to 375
- Cover bottom of 8 X 8 pan with chopped rhubarb
- Mix ¾ c. sugar, butter, baking powder, salt, vanilla and almond extracts, milk and flour together. Add a bit more milk if batter seems too thick. Pour over rhubarb to cover.
- Mix remaining 1 c. sugar and cornstarch together and sprinkle over the batter mix
- Pour ⅔ c. boiling water over the top of the cake.
- Bake at 375 for 45 min.