It’s rhubarb time!
I have a few rhubarb plants in my garden that come up every year. I will often give some to friends, use a few for baking and put the rest in the freezer. I hate to see things go to waste.
Instead of using 2 full cups of rhubarb, I added a few strawberries and peaches to equal the 2 cups; this is optional if you have some extra fruit that should be used up.
I used 7 supersized paper baking cups, if you have to use the smaller baking cups, just bake for a shorter period of time.
The small cakes are easy to just grab and run for school or work. I find my baking gets eaten up quicker this way since nobody seems to have the time to pick up a knife, unwrap the cake, cut off a piece, and wrap it. Oh what a busy life we lead.
- ½ cup softened butter
- 1 ½ cups brown sugar
- 1 egg
- 1 teaspoon vanilla or rum extract
- 2 cups flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon lemon juice
- 1 teaspoon lemon rind
- ¾ cup milk
- 2 heaping tablespoons sour cream
- 2 cups chopped rhubarb 3/4 inch chunks
- ¼ cup pecans
- ½ cup pecans
- ½ cup white granulated sugar
- 1 teaspoon cinnamon
- In a large bowl beat the butter and brown sugar till creamy. Add the egg and vanilla and beat till smooth.
- In a separate bowl, sift the flour, salt, and baking soda, set aside. In another bowl mix lemon juice, lemon rind, milk and sour cream together. Add the flour mixture a little at a time to the butter and brown sugar mixture, alternating with the milk mixture. Beat till well blended and creamy smooth.
- Fold in rhubarb and nuts.
- If using the super size paper baking cups set them in a small dessert bowl, and place bowls on a large baking sheet.