We harvested our rhubarb last weekend and my grandpa also recently gave me several pounds as well. I love spring time when my rhubarb comes in ready to harvest with little effort and minimal upkeep.  My husband & I  spent yesterday morning cutting up the rhubarb in the food processor and storing the vibrant vegetable in ziplock bags either in 1-2 cup batches or 5 cup batches for pie and cakes. Rhubarb freezers so well,  I find such pleasure in being able to enjoy the rhubarb all year long.  

We now have 5 rhubarb plants, and my grandfather has about 50-60 plants. He has so many he sells them to the local farmers market. I hope to one day do the same. He has such a green thumb! I am so proud of him, he is going to be recognized in the next few weeks for his garden in my home town’s Tribune Paper.

This picture below is my grandpa and I,  in front of my husband & I’s garden this year. Every fruit and vegetable in our garden is from my grandpa’s greenhouse he received for Christmas.

 

Cake Ingredients:

3 cups of whole wheat pastry flour

1 tsp high quality vanilla extract

1 tsp ground mace

1 tsp ground Vietnamese cinnamon

1 tsp ground Chinese 5 spice

1/3 cup slivered almonds

5 cups of rhubarb chopped

1 cup liquid egg substitute (or 8 egg whites)

3/4 cup canola oil

1 tsp kosher salt

1 tsp baking soda

2 tsp baking powder

1 1/3 cup granulated sugar

Cinnamon Swirl 

2 TB cinnamon sugar

Directions: 

1. Preheat oven to 350 degrees. Heavily cooking spray a bunt pan. Set aside
2. In a medium bowl mix together thoroughly the flour, baking soda, baking powder, salt, & spices. Set aside.
3. In a stand mixer beat the egg whites and sugar together on high speed for a minute.  Decrease the speed to low and add in oil and vanilla.
4. Continue the mixer on low speed, gradually add the flour into the wet batter (I like to do this either by large spoon or a half cup measuring cup). Mix until no dry residue remains.
5. Gently fold in the rhubarb and almonds.
6. Pour about half the batter into the greased bunt pan. Sprinkle the cinnamon and sugar evenly on-top of the batter. Pour the remaining batter on-top of the cinnamon layer.
7. Bake the cake in the oven at 350 degrees for 60 minutes. I used a stoneware bunt pan, so baking times can differ. Be sure to check the cake with a cake tester and verify to see if the tester comes out clean without signs of wet residue.
8. Remove the cake from oven and place the bunt pan on a wire rack and allow the cake to cool in the pan for at least 10 minutes before inverting and removing the cake to cool the remainder of the time on wire rack.
9. Enjoy