Alright, let’s get this straight. We’re making some kinda cake, a rhubarb somethin’-or-other, like my old ma used to whip up. Don’t you go gettin’ all fancy on me with them big words, ya hear? This ain’t no city bakery, this is just good eatin’, plain and simple.
First off, you gotta get yourself some rhubarb. That red stuff, looks like celery but don’t taste nothin’ like it. Chop it up, not too big, not too small, like when you’re choppin’ vegetables for the stew. You know, bite-sized pieces. And don’t be stingy with it, that’s the best part! We want lots of that tangy goodness in our cake.
Now, for the cake part itself, it ain’t rocket science. You need some sugar, the white kind, like you put in your coffee. And flour, that white powdery stuff. Don’t go usin’ that whole wheat stuff, this ain’t no health food store. We want a good, old-fashioned cake, the kind that sticks to your ribs.
Then you need some eggs, a couple will do. Crack ’em open, don’t get no shells in there, and beat ’em up a bit with a fork. Nothin’ fancy, just mix ’em good. And a pinch of salt, just a little bit, like when you’re seasonin’ your greens. And baking soda, yeah, that stuff makes it rise up all nice and fluffy.
- Sugar – Don’t skimp on it, gotta make it sweet!
- Flour – The regular white kind, not that fancy stuff.
- Eggs – Couple of ’em, beat ’em good.
- Salt – Just a pinch, for flavor.
- Baking Soda – To make it rise up pretty.
- Rhubarb – Lots of it, chopped up nice.
Now, here’s the secret, somethin’ my ma taught me. You put a dollop of mayonnaise in there. Yeah, you heard me right, mayonnaise! Don’t go scrunchin’ up your face, it makes the cake real moist and tender. Just a spoonful or two, don’t overdo it. And mix it all up good, real good, till it’s all smooth and creamy like.
Then you dump in that rhubarb you chopped up, and stir it all together. Make sure the rhubarb is all mixed in, so every bite has some of that tartness. Pour it all into a pan, a greased pan, you don’t want it stickin’, do ya? And then, if you’re feelin’ fancy, you can sprinkle some cinnamon and sugar on top, makes it all crispy and sweet.
Shove it in the oven, about 350 degrees, my old oven don’t have numbers no more, so I just kinda guess. Bake it till it’s golden brown and a toothpick comes out clean, you know the drill. Let it cool a bit before you cut into it, or it’ll all fall apart. And there you have it, omas old fashioned rhubarb cake. Nothin’ fancy, just good eatin’.
This ain’t no gourmet dessert, mind you. It’s just a simple cake, the kind you eat with a glass of milk or a cup of coffee. It’s sweet and tart, and moist and crumbly, all at the same time. It’s the kind of cake that makes you feel all warm and fuzzy inside, like a hug from your grandma, even if your grandma never baked a cake in her life.
And don’t you go frettin’ if it ain’t perfect. Cakes ain’t supposed to be perfect, they’re supposed to be tasty. And this here cake, it’s mighty tasty, if I do say so myself. So go on, give it a try. You might just surprise yourself. And if you don’t like it, well, more for me!
Baking Tips: If your rhubarb is too tart, you can sprinkle a little extra sugar on it before mixing it into the batter. And if you don’t have mayonnaise, you can use sour cream or yogurt, but it won’t be quite the same. But hey, we’re just makin’ do with what we got, right? That’s how we do things around here.
This rhubarb cake, it’s good for any time of day, really. Breakfast, lunch, dinner, or just a snack in between. And it’s good for any occasion too. A birthday, a holiday, or just a regular Tuesday night. It’s a cake that brings people together, makes ’em smile, and fills their bellies with somethin’ good.
So there you have it. My way of makin’ this here cake, simple and to the point. Hope you enjoy it!
Tags：[Rhubarb Cake, Oma’s Recipe, Old Fashioned Cake, Baking, Dessert, Easy Recipe, Homemade Cake, Sweet Treat, Country Baking]
Original article by the Author:yixunnet,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/omas-old-fashioned-rhubarb-cake-simple-steps-delicious-results/
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