Alaska Rhubarb Cake

"In America, rhubarb has been nicknamed "pie plant." But rhubarb is much older than America. Its origins can be traced to 206 BC in bitterly cold Mongolia, where the roots could survive the frozen ground. In Asia and Europe, rhubarb root was valued as medicine, and the first rhubarb root was introduced to America by Benjamin Franklin as a medicine. But the French and British began cooking with the brightly colored stalks and turned them into jams, preserves, sauces, pies, and cakes. That inventiveness caught on in America. This coffee cake is adapted from a University of Alaska Cooperative Extension Service recipe."

My Experience:

Once again this is a one bowl and one pan operation, which I appreciate. The only extra step was letting the rhubarb sit in sugar for awhile and then folding it into the cake batter. This cake smelled good and baked well. I personally did not care for this cake. It could be because I am not acclimated to the taste of rhubarb, I am not sure what it was that turned me off of it. My neighbors disagreed with me.

Neighbor's Comments:

I had told them ahead of time that this cake was not my jam...

"I really like this. I think you were pulling our legs!!"

"Me too! I really liked it."

"I haven't tried it yet, but it smells good."