I don't know about you, but I'm not a huge fan of rhubarb. I mean, it's okay, but in a lot of recipes it is just a bit too tart for my taste.
So the other day my sister was trying to pawn some rhubarb off on me. I was iffy on whether I wanted to take it. She said, "Try this new recipe for Rhubarb Cake Bars, I think maybe you'll like it."
So I tried it. And it's good. It's just sweet enough to feel like a yummy dessert, and yet it actually doesn't have that much sugar in it, as far as cakes go.
I ended up heading home with a bag full of rhubarb, and a copy of the recipe. I told my sister that I'll pay her back in zucchini in a month or so!
So if you're a rhubarb lover, this will be a great cake for you.
And if you're a rhubarb hater, I still think you'll probably like this. So give it a try!
Rhubarb Cake Bars
1. Mix together:
4 cups rhubarb, chopped (I threw mine in the slicer of my food processor)
3/4 cups sugar
Set aside while preparing the rest.
2. Cream together:
1/2 cup melted butter
1 cup sugar
1 egg
1 tsp vanilla
1 cup buttermilk (or 1 Tbsp lemon juice mixed with enough milk to make 1 cup)
3. In a separate bowl, combine the following:
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
4. Mix the dry ingredients in to the wet ingredients. Then add the rhubarb mixture.
5. Pour into a greased 13x9" pan.
6. Bake at 350 degrees for 45-50 minutes, until edges start to brown and pull away from the pan.
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