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Tuesday, June 30, 2015

Blueberry Rhubarb Cake

Sweet blueberries and tart rhubarb at the star in this easy peasy cake.

Blueberry Rhubarb Cake- an easy and delicious summer cake recipe


We've been enjoying the first few days of summer vacation. Sleeping in, lazy days in the sun, water fights, staying up late has all been on our agenda since last Friday. Since school was out and Hubby had a few days off, we decided to head North to visit my parents. The kids and I are staying for another week or so, at camp with my parents to enjoy some fishing and swimming. Fingers crossed we don't get eaten alive by the mosquitos.

Before heading to camp, my Dad asked if Mom and I could whip up a Rhubarb Cake. Except this time he wanted us to add blueberries to it. So we got into the kitchen and made two of these sweet and tart cakes (Mom froze one for a later time). We changed the recipe up a little, since we had a few egg whites in the fridge, I used them in my cake, rather than a whole egg. We also didn't use as much topping as the original recipe calls for. The result is a moist, somewhat dense cake, studded with tart rhubarb and sweet blueberries.



Blueberry Rhubarb Cake- an easy and delicious summer cake recipe



Blueberry Rhubarb Cake

2 C chopped rhubarb
1 C blueberries (fresh or frozen)
1/2 C shortening
1 1/2 C sugar
2 egg whites (or 1 whole large egg)
2 C flour
1 C buttermilk or sour milk

Topping
3 Tbs sugar
1/2 tsp cinnamon
1/4 C finely chopped walnuts

Preheat oven to 350 degrees. In a medium bowl, cream together the sugar and shortening. Add egg whites and mix well. Add flour, alternating with milk and mix until just combined. Fold in rhubarb and blueberries, and pour into a lightly greased 9x11- inch baking dish. In a small bowl combine the sugar, cinnamon and walnuts. Sprinkle over cake batter and bake for 45 minutes.

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