Thursday, February 25, 2016

PENDLETON'S SPICED RHUBARB CAKE



With spring coming up - hopefully soon -
 our thoughts turn to things we
 can make with the lovely rhubarb that will be
 arriving at the market!!


This is a 2009 repost today but I thought you might
 enjoy this delicious recipe!
















Over the years I have talked to many women who dream about opening a tea room, boutique or gift shop. In my mind there is a certain fascination about the idea of moving to a small rural farm and living in a big old Victorian house and selling flowers or vegetables or both at a small stand. I always loved having a small garden, canning food, cooking and baking.

As I drove across the great state of Kansas in 2006, I picked up a copy of the Kansas Visitors Guide. It featured this recipe by Karen Pendleton who has a produce stand with her husband John just east of Lawrence, Kansas. see http://www.pendletons.com/







This is Karen's recipe for Pendleton's Spiced Rhubarb Cake

For the cake you will need: 1/2 cup boiling water, 2 cups fresh finely chopped rhubarb, 2 cups flour, 1 1/2 cups sugar,1 1/4 tsp baking soda, 1 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves or ground ginger, 3 eggs, 1/2 cooking oil, 1 tsp vanilla, 1 cup finely chopped pecans
In a large mixing bowl, pour boiling water over chopped rhubarb. Meanwhile, grease and flour 2 cake pans (8" rounds)
For the cake: In a medium bowl, combine flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves. add flour mix to rhubarb mix. Beat with mixer on low for 1 minute. In a small bowl,combine eggs, oil and vanilla. Add egg mix to flour mix. Beat, stir in 1/4 cup of pecans. Pour batter into prepared pans and bake 350 degrees for 25 minutes. When cooled- frost with recipe below:
Frosting: 4 oz of softened cream cheese, 1/2 stick butter, 1 tsp vanilla and 2 cups of powdered sugar (after mixing these add 1 more cup of powdered sugar - thin with a little milk if too thick to spread!
When I baked this cake - the smell was heavenly!  I put a drop of red food coloring in the icing to make it pink!

20 comments:

Gabriela said...

Happy Pink Saturday!


This cake must be fabulous!


~ Gabriela ~

Marilyn said...

HI,the rhubarb recipe sounds like one my husband and I would enjoy. Also, enjoyed your garden pictures. I know what you mean about those tree roots. We had a cottonwood that we knocked over several years ago (literally) with a tractor. The tree was half dead and it was an accident really, but there are STILL tree roots in the lawn and one of these days I will get a crow bar and dig them out!

Beverly said...

I've never had rhubarb cake, and it looks and sounds delicious.

Happy Pink Saturday, Bernideen.

fitty's pinky rose cottage said...

the cake looks yumm! Happy Pink Saturday!

♥Mimi♥ said...

What a sweet Pink Saturday blog post! There's just something about the color pink that brings out the best of everything☺

I want a piece of that cake!

♥Have a wonderful weekend. Finally warm and sunny here, hope your neck of the woods is just as pink-a-licious as mine♥

Tami said...

A sweet pink saturday treat for sure!
YUM....& just beautiful too.
xo Tami

Deanna said...

¸.·´¸.·*´¨) ¸.·*´¨)
(¸.·´ (¸.·´ Happy Pink Saturday

Thank you so much for the recipe to this delicious and beautiful cake.

Hope your day is full of Pink happiness!

Deanna :D

Claudia said...

Love rhubarb - pie, cake, whatever! Happy Pink Saturday!

Susie Jefferson said...

A glorious-looking cake... ALMOST a shame to cut it. Have a perfectly Pink Saturday!

MiniMadWoman said...

Oh my! I love rhubarb and that cake looks delicious! Yummy!

Thanks for sharing the recipe . . . I'll have to share it with my mom . . . she's the queen of rhubarb in our family!

Happy Pink Saturday,
Teresa

Cori G. said...

Hi Bernideen,

Your cake looks ever so tempting! Oh, by the way, I'm locking my Chintz Tea Pot up in the safe ;-O...LOL!

I think you can still buy them on-line from Royal Winton.

Have a wonderful evening!

xoxo Cori

Enchanted Rose Studio said...

Your cake looks delicious! Love the teapot and the cup and saucer, so pretty!

Thanks for sharing!

Tina

CC said...

The cake is gorgeous...as is the beautiful plate it's being served on. The china is just beautiful.
Happy belated Pink Saturday..have a lovely week.

blushing rose said...

How pretty a presentation. I'll have to try the recipe ... love rhubarb! TTFN ~Marydon

Vintage Linen Treasures said...

That cake is a huge Yum-O! And it looks so pretty both on the cake stand and on the sweet rose plate. And, yes, I too would love to open a country store in a Victorian home...
Patricia :o)

La Tea Dah said...

Thank you for the great recipe!

LaTeaDah

Lady Katherine said...

I do remember this post, but for some reason I could not comment!

Jean | DelightfulRepast.com said...

Bernideen, thank you for this recipe and reminder to keep on the watch for rhubarb. Last year it had an especially brief season and I missed out on it altogether. Not this year!

Heirlooms by Ashton House said...

I love rhubarb! This cake sounds delicious. Thanks so much for sharing the recipe. Visiting your blog is always a feast for the eyes!

Marilyn Miller said...

The cake sounds and looks delicious. Now if I only liked rhubarb, smiling!