A taste of rhubarb

As I mentioned in a post last week, while grocery shopping, I happened to wander by some beautiful stems of luscious red rhubarb. I've never baked or cooked with it; however, I love the taste of it. I've considered adding rhubarb plants next to my peonies in the backyard, but thought I might try experimenting with some rhubarb recipes first. Because I didn't feel like spending hours on a pie crust, even though a strawberry rhubarb pie sounded quite delicious, I instead decided on a rhubarb cake. Today was the first below average temperature day in weeks, and the cold, cloudy, and rainy day seemed like a perfect excuse to fill the kitchen with the aromas of warm cinnamon, brown sugar, and tangy rhubarb.

As I said, I've never experimented with rhubarb, so was surprised when it was really similar to celery. I chopped up two cups it and mixed with the following ingredients:

1/2 cup of butter

1 1/2 cup of sugar

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 cup buttermilk

Then, before popping it in a 350 degree oven for 45 minutes, I sprinkled it with 1 cup brown sugar, 2 tsp. of cinnamon, and 1/4 cup of butter.

During my usual night of Desperate Housewives and Brothers and Sisters, I treated myself to a nice, plump piece of cake and a scoop of vanilla ice cream.

I wonder how fast it would take rhubarb to grow in the backyard ;)