A special surprise she knew I would love...and an armful of it.
Thank you, my friend.
I love to bake with honey to cut back on the amount of sugar most recipes call for.
Honey is easily masked by the other flavours in baking but this cake is all about the honey and its warm, fragrant sweetness.
Nestled down inside the cake is some rhubarb...just because I can.
Honey Cake with Nestled Rhubarb
(adapted from Moosewood Farm Fresh Meals)
1/2 C softened butter
1/2 C honey
1/2 C sugar
1 1/2 C flour
1 Tbsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla
1/2 C milk
2 1/2 C chopped rhubarb
Preheat oven to 350*. Butter a 7 x 11 baking dish.
Cream butter, honey and sugar together until light. Add eggs one at a time, beating well.
In a separate bowl mix together flour, baking powder and salt.
Combine milk and vanilla in a small bowl.
Alternate adding flour mixutre and milk to butter mixture, beating well after each addition.
Spread 2/3 of the batter over the bottom of the dish. Top with all of the rhubarb. Top gently with the rest of the batter, spreading to the edges.
Sprinkle with 1-2 tsp cinnamon sugar if you like.
Bake 35-40 mins or until golden and cooked through.
*Raspberries or strawberries would be a good substitute for the rhubarb.
Top with vanilla yogurt, whipped cream or ice cream.
1 1/2 C chopped rhubarb
1 C sugar
1 1/2 C water
In a large saucepan, combine rhubarb, sugar and water. Boil and then turn down to a simmer for 15-20 mins or until the syrup is bright pink.
Turn off the heat, cool and pour into a large mason jar.
To make each soda, measure ¼ cup rhubarb syrup into a glass.
Add enough sparkling water to fill the glass ⅔ full. Stir to mix, then add ice.
Or make Soulemama's Ruby Junes.