Rhubarb Cake

Source: GRIT's Guide to Backyard Bees and Honey 2011
By Karen K. Will

Using honey for a sweetener is a great way to cut down on your sugar intake. For a wonderful dessert using a herbaceous perennial.

Ingredients

• 2 cups all-purpose flour

• 2 1⁄2 teaspoons baking powder

• 1⁄2 teaspoon baking soda

• 1 teaspoon salt

• 1⁄3 cup honey

• 1 egg, beaten

• 1 cup sour cream

• 1 cup fresh sliced (1⁄4 inch thick) rhubarb 

• Topping:

• 1⁄4 cup turbinado sugar

• 1⁄2 teaspoon cinnamon

• 2 tablespoons butter, Softened 

Directions

• Heat oven to 350°F. Butter 8-inch baking dish or casserole; set aside.

• In large bowl, combine flour, baking powder, baking soda and salt. Add honey, egg and sour cream, and stir well. Stir in rhubarb.

• Pour batter into prepared dish.

• In small bowl, mix together turbinado sugar, cinnamon and butter. Sprinkle over batter in pan, filling in any bare spots with additional turbinado sugar.

• Bake for 35 minutes, or until toothpick inserted in center comes out clean. Cool completely and serve with cream or ice cream. Yields 6 servings.