Sunday in the kitchen

I was at a party recently - a good friend's birthday party where at some point in the night we got to talking about rhubarb. Yeah, we get all kinds of crazy when we go out these days! We were drooling over its deliciousness and debating whether or not rhubard pie was better with or without strawberries - my vote was for strawberries! A perfect combination, if you ask me! We eventually got to wondering what this humble plant's story was - was it native to Canada? We all presumed it was since it's so common - I can't remember living anywhere that didn't have a plant or two growing in the backyard. And from our two-drinks-into-the-night perspective, this spring treat never seems to be found on other culture's menus. As Canadian as rhubarb pie? Not quite. Turns out we were wrong. According to Wikipedia, the Chinese have been using rhubarb for medicinal purposes for thousands of years. It didn't actually make its way to North America until the early 1800s. You learn something new everyday! And before you disappear from my garden for another year, dear rhubarb, I decided to try something new today! 
Rhubarb Cake
1/2 C margarine - I used Earth Balance
1/2 C brown sugar
3/4 C buttermilk - vegan buttermilk can be easily made by adding a teaspoon of apple cider vinegar to soy milk
2 tbsp ground flax seed mixed together with 6 tbsp hot water (or 2 eggs)
1 tsp vanilla extract
1 1/2 C rice flour
1/4 C potato starch
2 tsp guar gum
1 tsp baking powder
1 tsp baking soda
1 C chopped fresh rhubarb
1/4 C brown sugar
1 tbsp margarine
1 tsp cinnamon
Cream together margarine and brown sugar. A rest of wet ingredients. In a separate bowl, combine dry ingredients. Mix wet and dry ingredients together then fold in rhubarb. Pour batter into greased, square baking pan and sprinkle topping over the top. Bake at 350F for about 45 mins., or until fork comes out clean.
What's cooking in your kitchen?

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