One of my fondest memories as a child was sitting in our family rhubarb patch with mother’s sugar bowl eating fresh rhubarb.
As a child rhubarb always had to come with lots and lots of sugar, however now some 50 years later I enjoy the tart taste of rhubarb and do not need Mother’s sugar bowl.
In preparing for this post we were surprised to find out all of the reported health benefits of rhubarb. It is believed to help with weight loss, digestion, the production of red blood cells just to name a few.
This recipe comes from Great Grandmother’s recipe collection and too keep the baking as authentic as we could we made it in our deep cast-iron pan. Using cast-iron the cake has a dark caramelized colour.
We also changed some of ingredients to accommodate our dietary preferences, these changes are in italic.
- ¼ cup shortening (coconut oil)
- ¾ cup sugar (coconut sugar)
- 2 cups flour (gluten free)
- 2/1/2 teaspoons baking powder
- ½ teaspoon salt
- 1 1/4 cup milk (almond milk)
- 4 cups diced rhubarb
- 1 cup brown sugar (coconut sugar)
- 2 tablespoons butter (coconut oil)
- Melt butter in an oven proof deep dish skillet and add the brown sugar and rhubarb. Bring this to a simmer for 1 minutes and remove from heat.
- Preheat the oven to 375 F.
- Cream together the shortening and sugar
- Sift together all the dry ingredients and add alternately with the milk into the sugar and butter.
- Spoon the batter into the skillet over the rhubarb.
- Bake in oven for 40 minutes.
- Turn upside down onto serving plate
We serve the cake with both stewed rhubarb as a sauce and also with maple syrup as in the photograph.
From Our Table To Yours