Strawberry Rhubarb Cake

Landen didn't have any outside work to do yesterday (thanks to his brother taking over lawn mowing duty for the week), so he decided that we should use some of our frozen rhubarb.  He got to work perusing my cookbooks and found a recipe for Fresh Rhubarb Cake. 
Since our rhubarb was all frozen in 2 cup baggies, we thawed one and drained it a bit.  I was also short on the sour cream by about half (I don't keep sweet cream around--too irresistable and I may as well just sit on it since that's where it goes anyway!), so we added a bit of milk to make up for it.  Landen had the idea of adding a few strawberries, so we did that, too.  The result was our very own recipe for Strawberry Rhubarb Cake!

Strawberry Rhubarb Cake

 

1 egg, beaten

1 cup sugar

1 cup sweet cream OR sour cream OR 1/2 cup cream and 1/2 cup milk

2 cups fresh rhubarb OR thawed and drained

about 5 large strawberries, chopped

1 tsp. baking soda

1 1/2 cups flour

 

Mix ingredients and place in greased 9x13 cake pan.  Top with 1/2 cup nuts and 1/2 cup brown sugar, if desired.  Bake at 350 for 30-35 minutes.

 

 

*Original recipe is from A Taste of 125 Years, Leola SD's 2009 Cookbook