I took a couple of hours off this afternoon, and spent some quality time in the sun and in the kitchen. My son was restless and looking for attention, so we took a break. I am noticing I have to be much more creative and flexible in organizing my day and completing my work with the kids home on now. We usually start our day with some office work, and then switch to house or farm work. However today was beautiful, and my son had used technology enough today, so we had an incredibly refreshing swim. Then we picked a bunch of rhubarb, and made a cake. It was so tasty I decided to share the recipe instead of a (hopefully) motivating work post. Should you choose to use it, enjoy!
1 c milk
1 Tbsp vinegar
1 1/2 c brown sugar
1/2 c butter
1 egg
1 tsp baking soda
2 c flour
1 tsp vanilla
2 c raw rhubarb (cut into chunks)
TOPPING
1/3 c sugar
1/2 tsp cinnamon
Directions
1. Mix milk with vinegar and set aside.
2. Blend brown sugar, butter and egg.
3. Add and stir baking soda into the milk/vinegar mixture.
4. Pour milk mixture into the brown sugar, butter and egg mix and blend.
5. Next, add flour and vanilla and mix well.
6. Then add the Rhubarb chunks.
7. Pour batter into well-greased 9×13 pan.
8. Mix up the topping ingredients and sprinkle on top of the cake batter.
9. Bake at 325 degrees for 50-60 minutes. The cake should be set in the center.
This cake was super moist and yummy, and very much enjoyed!
