Rhubarb Pudding: a creamy cake

Rhubarb love fest 2013 continues this week.  If you know my family, then it's not a surprise I'm trying to extend the rhubarb season as much as possible.  When my grandma died ten years ago, most of her eulogy was about rhubarb.  Grandma Harriet's love for this red celery-like fruit/veggie surpassed anyone else's claim of affection for the red stalk.  In other words, my grandma loved rhubarb more than yours.  As a rhubarb ambassador, she desperately wanted the world to taste rhubarb and love it, and set out to grow it, and promote it everywhere she went.  For example, she was known to do things like invite perfect strangers at Mr. B's Grocery to stop by her house for free rhubarb, give them directions, and then have it bagged and ready for them as soon as they pulled up.  Not really an exaggeration.  

I'm not sure what drove her to be so outgoing where rhubarb was concerned, but I can only guess she couldn't stand to see it wasted.  She loved the taste and believed in it.  Watching her advocate for one of the most celebrated/despised foods to come out of the ground, elevated it to superstar status in my mind.  It's all I think about when Spring rolls around.  Some people absolutely hate rhubarb and scrunch their face up at the mere mention.  I guess they can't stand the jolt of the tartness, but it gives me a food high.  The tart burst of rhubarb is perfect for cloaking in something like the sweetness of cream.  Here's a recipe that does it nicely and I know Grandma Harriet would've spooned the dish over this one.  It's also adapted from the Town Crier Recipe Book featured in the post about Spring Fling Pie.

Rhubarb Pudding: a creamy cake
(Obviously not a creamy pudding to eat with a spoon, but rather a creamy cake, topped with fresh cream.)                                   

2 cups diced rhubarb            

1 cup sour cream

1 cup sugar

1 egg beaten

1 1/2 cups flour 

1/2 tsp. baking soda

fresh whipped cream



Preheat your oven to 400 degrees.  Grease an 8 x 8 baking pan or dish.  In a medium bowl, combine the sour cream, sugar, and the beaten egg.  Add the rhubarb and stir it in.  Measure the flour and baking soda into a sifter and sift over a separate bowl.  Add the sifted flour and baking soda to the wet mixture.  Stir until you can't see any more dry flour.  

Pour the mixture into your greased baking pan and bake for about 30 min.  Insert a toothpick into the middle, if it comes out clean you're good to go.  The top will be a nice golden brown.

Cut into squares and serve warm with fresh whipped cream.

Enjoy.