Good Eats and Sweet Treats from My Small Boston Kitchen

Lemon Rhubarb Buttermilk Cake

I’m at a point with this blog where it feels more like a chore than a fun hobby. I hate that! I love it, but I have just been so busy and overwhelmed with my life and how it’s changing, so it’s hard to find the time to sit down and give my posts the effort that they deserve. When I finally do sit down, it’s at night when I’m exhausted, and would rather veg on the couch with our DVR full of great TV shows than write anything. But I will prevail! I think it’s just a phase, and I’ll be back in proper blog-writing form in no time.

In the meantime, I still need to keep updating because I’ve done a bunch of baking lately (and some cooking too!), and there are a bunch of recipes I haven’t shared yet. This particular recipe is a keeper — another cake creation, with rhubarb of course, because we can’t get enough rhubarb in this family. But it was just so dense and decadent, and really wonderful. We had it one night for dessert, and then the next night again (and I made a rhubarb compote to serve over the top), and then we nibbled on the leftovers for the following few nights — it never dried out, and it never lost its incredible flavor. The recipe is from the blog Honey and Jam, and you can find it here. I’m not going to copy it for you tonight, because I’m a very lazy bum, and I didn’t deviate much from the original recipe.

The only things I changed were (1) the amount of rhubarb used — I only picked 4 stalks from our yard, and it came out to be about 2 cups which was definitely not enough!  And (2) I used white whole wheat flour in place of the all-purpose flour, which was a fine substitution. Otherwise, it was exactly the same. This will likely become a go-to summer recipe — it’s easy and so delicious, and really feels like an indulgent treat. My picky, picky uncle who absolutely HATES rhubarb (and will tell you often, in case you’d forgotten) ate his whole slice of cake. Maybe he’s a closet rhubarb lover? But I think this cake would also be fabulous with berries in place of the rhubarb, or maybe a strawberry-rhubarb combo (my fav!). It’s simply wonderful.

Tomorrow is the Daring Bakers reveal, and I am super excited to share my creation for this month!  The end result was a something I was really proud of, and that always feels good. I’ve also got a repeat-recipe to share with some new photos, and a fun idea! AND, a delicious and easy dinner — lots of goodies. Stay tuned!

With love, and sugar.


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