Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 4 cups coarsely chopped rhubarb
- 1 cup sugar
- 1 teaspoon allspice
- 1/4 cup butter
- 1/4 cup tightly packed dark brown sugar
- 1 egg
- 1/3 cup sorghum molasses
- 1 Tablespoon crystallized ginger, minced
- 2 Tablespoons grated gingerroot
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon dry mustard
- 1 teaspoon baking soda
- 1-1/4 cups sifted all-purpose unbleached flour
- 1/2 cup 1 percent fat buttermilk
Preparation:
Put rhubarb in a bowl. Pour 1 cup sugar over and toss well to mix. Let stand in refrigerator for an hour. Drain rhubarb and discard all but 1/4 cup juice. Return to its bowl, sprinkle with allspice, and toss.Preheat the oven to 350 degrees F. Butter a large rectangular baking dish.
In a large mixing bowl, cream butter with the brown sugar. Beat the egg into the creamed mixture and add the sorghum molasses, crystallized ginger, and the gingerroot. In a small bowl, mix together the ground ginger, cinnamon, mustard, baking soda, and the flour. Add in increments to the batter, stirring as you go along. Add the buttermilk and beat until smooth.
Pour the rhubarb mixture into the bottom of the pan. Drop the ginger mixture by the teaspoonful on top. Bake for 30 minutes and then turn the oven temperature down to 325 degrees. Bake for another 15 minutes, until cake is well browned.
Yield: 8 servings
Recipe Source: Down-Home Wholesome: 300 Low-Fat Recipes from a New Soul Kitchen by Danella Carter (Penguin USA)
Reprinted with permission.
