See this container of sour cream? It’s been sitting on my counter for two days but it’s been in the fridge for about 2 weeks. When I opened it Saturday morning for pyrogy breakie for the Farmer and the Daughters, there were small signs of badness in there for straight-up consumption, but absolutely no reason it could not be used in some kind of delicious baking dish.
Fast forward two days when I actually have some time to get a look in there and it was considerably worse BUT after a bit of cleaning around the edges and the first few inches tossed, it was perfectly sour which makes it wonderful for baking a cake with.
I was raised this way. Waste not, want not. I eat leftovers until they’re gone, I drink milk AFTER the expiry date (as long as it passes the sniff test), I save bits and pieces of odds and ends around the house like ribbon and buttons to re-purpose on quilts or cards and it drives the Farmer NUTS; he is THE EXACT POLAR OPPOSITE of me in that regard. Somedays I feel borderline hoarder but there’s other days where I feel like I really get every penny out of something and this was one of those days.
What to use it on, what to use it on… My Chocolate Zucchini Cake calls for sour cream but since I just made one of those I wanted something different. Plus, I can’t blog about the same cake within one week, right!? I’d probably lose half of my followers so I specifically went flipping through my trusty Church cookbook looking for sour cream in the ingredient lists and found myself a simple and delish sounding Rhubarb Cake. I know it’s not rhubarb season but I did collect some during that harvest (which is usually beginning of summer) and had it frozen so I pulled it out.
OH MAN it’s in the oven right meow and it. looks. and. smells. amazing.
Start out by creaming your butter/margarine/shortening with the sugar, vanilla and eggs. Nana and the Pops are snowbirds that head to the Southern US every winter so there’s no shortage of real Mexican vanilla in my baking. It really does make a big difference in taste so if you appreciate your baking and can afford it or know someone who can bring it back for you DO IT.
Mix up your dry ingredients in a separate bowl and add them alternately to the wet mixture in the mixer with the sour cream. Half the dry, half the sour cream, remainder of the dry, remainder of the sour cream.
Toss the rhubarb in one tablespoon of flour (to soak up any extra moisture in the fruit) and add it to the batter. Add to a greased 9×13 pan.
Mix up the butter, sugar and cinnamon for the crumb topping, sprinkle over the top of the batter and bake in a 350F oven for 45 minutes or until a toothpick stuck in the centre comes out clean.
My crumb topping was a little more runny because my butter was room temp but I really don’t care. It’ll taste just as good. Don’t sweat the small stuff.
1 cup buttermilk or sour cream
And BIG BITE! Soooooo goooooooood……
Off to fold laundry. All glamour, all the time around this place! Much love and rhubarb-y goodness to my readers – I appreciate you and your comments all so much! Kim.