Spring Rhubarb Cake with Rhubarb Ice Cream

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Rhubarb in the garden

One of my nieces sent me a recipe for an upside-down cranberry cake from another blog in which the author said she sometimes makes it with rhubarb. I bookmarked it with the intention of making it today, along with a batch of rhubarb ice cream.* However, this morning when I clicked the link, it had been replaced with a recipe for Simple Rhubarb Cake.* Why bother with upside down today? I went for simple.

The recipe calls for two parts unbleached all-purpose flour to one third spelt, which I don’t have on hand. However, I have some Bluebird Grain Farms organic Pasayten whole grain flour, so I used the same percentages and it worked great. She used a 9″ springform and 350. I doubled the recipe, put it in the glass baking dish, lowering the bake temperature appropriately to 325. It took 40 minutes in the gas oven.

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The aroma of the baking cake is wonderful, inviting. The rhubarb ice cream on top will turn the dessert into a bit of rhubarb Heaven on earth, I’m sure.

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Young and old caught my eye

*https://mschefinseattle.com/2016/05/05/spring-rhubarb-ice-cream/

**http://benandbirdy.blogspot.com/2017/05/simple-rhubarb-cake-and-winners-which.html

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