Since this recipe isn’t in The Family Caregiver’s Cookbook I decided to post it on my blog. The recipe is a cross between coffee cake and dessert cake. John and I like it so much we eat leftover cake for breakfast. Because rhubarb is seasonal and because I don’t have time to drive to farm stands to find it, I use a frozen product. The original recipe came from a local grocery store. Although it is excellent I felt the recipe needed to be updated, and here’s my healthier version.
- ½ cup butter flavored Crisco (half a stick)
- 1 ½ cups light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup pre-sifted white flour
- 1 cup whole wheat flour
- ½ teaspoon salt (or reduced sodium salt)
- 1 teaspoon baking soda
- 1 cup reduced fat buttermilk
- 1 ½ cups rhubarb, cut into small pieces
- ½ cup strawberries, quartered (more if you wish)
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup chopped walnuts (or pecans, or sliced almonds)
- Heat oven to 350 degrees. Coat a 13” x 9” baking pan with cooking spray.
- In a medium bowl, cream Crisco and brown sugar together with electric mixer.
- Add egg and vanilla. Beat until fluffy.
- In a large bowl, whisk together white flour, wheat flour, salt, and baking soda.
- Add dry ingredients to wet in batches, alternating between buttermilk and flour.
- Fold in rhubarb and strawberries.
- Transfer cake batter to prepared pan.
- Set pan on center oven rack and bake for 45 minutes, or until cake starts to pull away from the pan. Makes 12 servings.