A friend recommended that I try this recipe and bake it as a cake instead of bread. I had some rhubarb that she had given me and so earlier this week, I did. Of course, I switched a few things around, as I always do, and I got great results. This cake was fabulous as dessert and with coffee the next morning! Yum!
1 1/2 cups packed brown sugar
1/2 cup vegetable oil
1 cup kefir
(you can certainly use buttermilk, as originally called for,
we just happen to have a lot of kefir around here these days!)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 1/2 cups chopped fresh or sliced frozen rhubarb
3/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in kefir (buttermilk) and vanilla. Combine the flour, baking soda, cinnamon, and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb. Pour into a square 9 x 9 or a rectangle 9 x 13 pan.
For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean.
We'll be getting a bunch of peaches in our fruit share later this summer and I am wondering if they might be good in place of the rhubarb. I know that this will also be wonderful with apples in place of the rhubarb when they come into season.