Our friends Al and Christl gave us not only rhubarb, but a couple of rhubarb recipes. One was for a version of this cake. It’s moist, delicious, not too terrible for you, and an excellent use of rhubarb. It’s also very easy to make — only about ten minutes, start to finish.

Rhubarb Cake

1 c. flour (I use white whole wheat, and it works very well)
1 ½ c. brown sugar, not packed
1/2 c. chopped walnuts (I toasted them, but you don’t have to)
4 t. baking powder
1 t. salt
2 cups diced rhubarb (dice it small, about ¼ inch)
3 eggs
¼ c. vegetable oil (I use canola)
2 T. vanilla (yes, that’s tablespoons, not teaspoons)

1. Preheat the oven to 350 degrees. Combine the first six ingredients (up to rhubarb) in a large bowl.

2. In a separate bowl, beat the eggs and mix in vegetable oil and vanilla. Add the wet ingredients to the dry, and mix just until everything is combined.

3. Pour the batter into a greased 9×9 inch pan. Bake until a knife inserted in the center comes out clean, about 40-45 minutes.

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