A Little Rhubarb Cake

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!

Rhubarb Cake

1 1/2 cups packed brown sugar

1/2 cup vegetable oil

1 egg

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

TOPPING:

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.