I am sure by now, all of you have visited my favorite food blog–if not, you are missing out! Well, this recipe is another one of my favorite’s of Mel’s! I changed a few things in the recipe to use food storage ingredients, added extra rhubarb, and a little lemon. These few changes took this cake from an already 9 out of 10 to a 10.5!! If you have rhubarb growing in your garden, this recipe is a MUST. I took it to our family dinner this past Sunday and we all couldn’t stop eating it. I literally had to have my sister pull me away from this cake. Like most butter sauces, you have to have a good amount of will power to keep you from drinking it with a straw. (Notice I served my cake in a bowl-like dish so I could soak it all up in butter sauce–hold me back!!)
I added the juice of one lemon to my sauce and the tangy lemon paired perfectly with the sweet and sour rhubarb cake. I am drooling just thinking about it. Now..I have to find another cute neighbor to give me some more rhubarb. I will be planting at least one plant of rhubarb in my garden next year so I can make this cake on demand. Deeeelish!!!
Quick rhubarb tip: rinse the rhubarb, cut it into pieces, and freeze them in a Ziploc bag for later– so you can make this cake all throughout the year.
