• Cooking

    Classic Rhubarb Cake

    In my kitchen rhubarb and asparagus epitomize springtime. They are the first rewards for waiting patiently all winter for fresh vegetables. Rhubarb is what I consider a produce outcast–it doesn’t fit in anywhere. Despite it’s ruby-red color and enticing crunch when you cut it, eating it raw is well-beyond most of our taste buds. Heavy doses of sugar are needed to cut the mouth-puckering sourness of raw rhubarb. And although it is baked into muffins, pies, and cakes like fruit, rhubarb belongs somewhere in the vegetable family. Tack on that the leaves of rhubarb are poisonous and you have one sorry case of the misfits. With all of this up…