Home-Grown Nutrition: Rhubarb Cake

Posted on July 9, 2015
Rhubarb from the backyard garden of Chawn, a volunteer baker at the Red Deer House!
The prime ingredient in this delish cake came from the backyard garden of Chawn, a volunteer baker at the Red Deer House!

Home is where we find comfort in small gestures… like a delectable afternoon treat waiting for you on a kitchen counter! 

Here at Ronald McDonald House, we want the families who stay with us to have that feeling of home, which is why our volunteer bakers are so valuable!

The baked treats are set out on the kitchen island, waiting for our families when they return from appointments at the hospital.

One of our volunteers at the Red Deer House showed up for her shift this morning with rhubarb harvested from her backyard. 

Chawn has been baking for the House for nearly two years. She especially loves getting creative with ingredients. We love that she’s brought some home-grown nutrition into our kitchen!

Rhubarb is a summer staple on the Canadian prairies.  It’s a taste of home for the families in the Red Deer Ronald McDonald House.  These families travel from rural areas all over Alberta so that their child can be treated in the Red Deer hospital.

Chawn’s recipe is below, from our House to yours!  Enjoy!

Rhubarb Cake

Ingredients:

1/2 c. margarine
1-1/2 c. sugar
1 egg, beaten
1 tsp. vanilla
1 c. sour milk
1 tsp. baking soda
2 c. flour
2 c. rhubarb

Topping:
1/2 cup brown sugar
1 teaspoon cinnamon

Directions:

Heat oven to 350 degrees F (175 degrees C).  Grease a 9×13 inch pan.

Mix ingredients in order given.  Add to greased pan.

Combine brown sugar and cinnamon.  Sprinkle over the top.

Back at 350 degrees for 30 minutes.  Cake is ready when inserted toothpick comes out clean.

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