I chose to make this recipe to use up the remainder of the rhubarb that I had bought last week. Though the rhubarb cake was good, I think that I preferred this to the cake.
1/2 C sugar
1 tbsp. soft butter
3 tbsp. flour
1 tsp. orange zest (I omitted this b/c I had no oranges)
1/4 C orange juice
3/4 C milk
1 tsp. vanilla
2 eggs, separated, whites whipped until stiff
1 1/2 C diced rhubarb
1. In medium bowl, cream together sugar and butter. Add flour; mix well. Stir in orange zest and juice, milk, vanilla and egg yolks; beat with electric mixer until smooth.
2. Fold in whipped egg whites (note: to successfully whip egg whites, be sure they are at room temperature and add a pinch of salt). When no lumps remain, gently fold in rhubarb.
3. Pour mixture into greased 8-inch baking pan. Bake in preheated 350 degree Farenheit oven for 35 minutes until puffed and light brown.
Serve warm. Serves 4-6.
Fresh rhubarb is now out in the grocery stores. I love rhubarb and try to make a couple of the good rhubarb recipes that I've come across over the years during rhubarb season. I got this one from Diane in the Alexandria office a few years back. It tastes like a coffee cake. I didn't want to reduce the sugar too much the first time, since rhubarb is quite bitter, so I tried 1 1/4 C and that was fine. You may be able to cut out a bit more than that, which I'll try next time I make it.
1/2 C butter
1 1/2 C sugar (I used 1 1/4 C)
1 egg
1 tsp. vanilla
2 C flour (I used whole-wheat)
1 tsp. baking soda
a pinch of salt
1 C milk
3 C raw cubed rhubarb
1 tbsp. flour (sprinkle amongst the rhubarb)
1. Mix the above ingredients together. Spread out in a 9 x 13 inch lightly greased pan.
1/2 C (or less) soft butter
2 tsp. cinnamon
1/2 C brown sugar (I used 1/4 C brown sugar Splenda)
2. Mix these 3 ingredients together and spread over the first mixture.
3. Cook at 350 degrees Farenheit for 30 to 50 minutes.
