Our Director of Client Services Brandy Brogan loves rhubarb, a low-calorie, colorful, and crisp summer vegetable that is as tasty as it is versatile. Use it in everything from pastries to sauces for a boost of fiber, vitamins B6, A and K as well as minerals like iron, copper, calcium, potassium and phosphorous. Or try this rendition of Brandy’s office treat for a morning or afternoon pick-me-up.
By Brandy Brogan, Director of Client Services
Serves 18-24
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cloves
- 2 eggs
- 1/4 tsp cloves
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup milk
- 3 cups fresh rhubarb, cut into 1/2” pieces
Directions
- Sift together flour, sugar, baking soda, salt, cinnamon, allspice, and cloves together in a mixing bowl.
- Place eggs, oil and milk in another bowl and beat together, then add to dry ingredients.
- Fold in rhubarb. Turn into greased 9” x 13” pan. Make topping (see below) and spoon over batter.
- Bake at 350 degrees for 30 minutes.
Topping Ingredients
- 2/3 cup flour
- 1/2 cup brown sugar
- 4 Tbps butter
- 1/4 cup chopped nuts (any kind) – optional
Topping Directions
Combine flour, brown sugar, and butter with fork. Add nuts and stir.