Irish Rhubarb Cake

Origin: Irish

This cake is wonderfully sweet, but holds a shock of sour; which brings the cake to a whole.

Fun Fact: In some places a cake and a pie are considered the same thing.

Makes About: 1 cake

Time: 1 hour 20 min (Including baking time)

Difficulty: 1.5 out of 5 (1 being cookies in a tube - ready bake cookies)

Prep: Grease and flour a cake pan 13 inch by 9 inch and preheat your oven to 350 F.

Ingredients:

2 1/2 cups chopped rhubarb - 1/2 inch all around

1 cup flour

1 1/3 cup sugar

1/2 cup unsalted butter - melted

1 1/2 cup flour

1 teaspoon salt

1 teaspoon baking soda

1 egg

1 teaspoon vanilla extract

1 cup milk

3 tablespoons powdered sugar - sifted

Instructions - Cake

- Step 1 - Chop that Rhubarb

Chop the rhubarb into 1/2 inch pieces till your have about 2 1/2 cups of rhubarb and toss in a large bowl.

It does not have to be exactly 2 1/2 cups, but better to have more than less. You want the rhubarb to be small enough so it is light and stays in place in your batter, but you don't want it too small because it should be visible as well.

- Step 2 - Flour the Rhubarb

Toss 1 cup of flour in with the rhubarb until it is completely coated.

- Step 3 - Butter and Sugar the Rhubarb

Melt the 1/2 cup of butter on the stove on low heat; you don't want it hot, just evenly melted.

As your butter is melting add 1 1/3 cup sugar into the rhubarb bowl.

Once your butter is melted add it into the bowl with the rhubarb and sugar.

Mix the ingredients until the rhubarb is coated in sugar and butter completely.

- Step 4 - Toss in the Rest of the Ingredients

Once your rhubarb is coated mix in another 1 1/2 cups of flour,1 teaspoon of salt, 1 teaspoon of baking soda,1 egg, 1 teaspoon of vanilla extract, and 1 cup of milk.

Mix well until the batter because sticky and think.

- Step 5 - Spread the Batter

Poor your batter into the greased and floured cake pan and spread it out evenly.

If your rhubarb seems to be sinking then your batter is too wet. Go ahead and add a little more flour, so that the batter is a little more dense and the rhubarb stays in one spot.

Be careful not to over flour it though.

- Step 6 - Bake It

Bake the cake for 40 minutes or until it becomes a nice golden brown and your toothpick or butter knife comes out clean with a poke it.

- Step 7 - Cool Down

Let the cake cool for about an hour or more. Take a spatula or knife around the outside and loosen the cake from the sides of the cake pan and flip it onto a cooling rack. You don't want it to be damp or sticky, so cool completely on the cooling rack.

- Step 8 - Sugar It

Once cooled sift about 3 tablespoons of powdered sugar on top of the cake to give it a nice dusting.

- Step 9 - Eat it All!

This recipe can really be found anywhere. It is simple and delicious. The ingredients are found on "Irelandseye.com," but I kind of went on my own instructions and I also didn't have buttermilk.