I am from Gambo, NL, located on the east coast of Canada, in the middle of the North Atlantic Ocean. My hometown of Gambo was once divided into three smaller communities, known as Middle Brook, Dark Cove & Gambo. I grew up in Dark Cove, and absolutely love to cook and bake, so I thought what better name could there be for my first blog than 'My Dark Cove Pantry'. Even though I now live in Flatrock, and now have a new pantry, it will always be 'My Dark Cove Pantry'.
Well, it's rhubarb season again, and we eat a lot of things rhubarb around this time of year.Last night, I made a Sour-Cream Rhubarb Breakfast Cake. Here's a few snaps of how it turned out............
It smelled so good while baking that hubby needed a piece, with vanilla ice cream, as
soon as it cooled a little- ha ha!
Here's my recipe....
1 cup packed brown
1/2 cup margarine (softened)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped rhubarb (1/2-inch chunks)
1/2 cup sugar
1/2 cup chopped pecans (optional)
1 teaspoon ground cinnamon
1 tablespoon butter, softened
In a bowl, cream sugar, shortening and egg.Combine flour, baking soda and salt; add to
creamed mixture alternately with sour cream. Gently fold in rhubarb until
evenly distributed. Spoon into a greased 13-in. x 9-in. baking pan, or a large
pie dish.Combine topping ingredients
until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes.