It’s still rhubarb season

I just had a taste of a rhubarb cake made with freshly milled soft white wheat flour, which is relatively low in gluten and relatively neutral in flavour. I expect oat flour or barley flour or perhaps some others would have been great as well. The cake is amazing, so thought I’d share the recipe. Unfortunately I was in experimental mode and didn’t measure things exactly, but here is an approximation:

3 c. finely chopped rhubarb, mixed with 3T brown sugar
1/2 c. butter
3/4 c. white sugar
1/2 c. brown sugar
1 large free range egg
2 1/2 c. soft white wheat flour (whole grain, not sieved)
1 1/2 t. baking soda
1 c. buttermilk
1 t. vanilla

1/3 c butter
1 c. brown sugar
2 t. cinnamon

Preheat oven to 350 F. and butter a 9″x13″ glass baking pan.
Mix butter, sugars and egg; mix thoroughly, ideally with electric beater until light and fluffy.
Mix in the flour/baking soda alternating with the buttermilk. Stir in the rhubarb. Spread in the prepared pan.

In a separate bowl mix the butter, sugar and cinnamon. I flattened bits of this and put it all over the surface so that the surface was almost covered. Bake for about 50 minutes.

I thought the sweet/tart mix was perfect, but my husband wasn’t so sure!