Rhubarb signifies the tender growing season has begun and we will be able to reap the benefits of local produce once again. This year we are lucky to be working with the Organic Loft Box Group for our own produce but also for our guests – our store will become a pick up depot for their produce.
You can order online for a specific week and then come to our store to pick up a selection of produce grown locally by a co-op of organic farmers. I can’t wait to see what we create with the produce delivered.
Supporting farmers and people locally is such an important part of what we do. Keeping money flowing in our town allows for strong community growth. It is a commitment of time and patience, but worth the effort. Receiving the best value for your money and ensuring the growth of a mission bettering our earth, bodies and community.
This rhubarb cake will be sweet, tart and slightly creamy, bringing down the tartness of the rhubarb. Check out our Facebook page for more loft box updates. Happy cooking!
Gingered Rhubarb Cake
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 cup milk
- 1 cup fresh rhubarb, chopped
- 1 Tbsp. diced candied ginger
Cream together butter and sugar. Add eggs and vanilla, beat until light and fluffy.
Mix together dry ingredients, flour and baking powder. Place half of the dry ingredients in bowl with creamed butter mixture, add half the milk, mix lightly. Add the rest of the flour and milk and combine. Finish by mixing rhubarb and ginger. Do not over mix.
You can bake this in a large loaf pan but I prefer the mini loaf pans so I can freeze some and not over indulge in a good thing. Butter and flour the pans or use a pan liner or parchment paper. Spoon the batter into the pan and bake in a 350 F oven in large loaf pan for about an hour or until a wooden skewer comes clean or mini loaf pans for about 20 minutes or until a wooden skewer comes clean.
Pull out and cool on a rack until ready to eat. Enjoy!