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Blueberry Rhubarb Cake

 Sweet blueberries and tart rhubarb at the star in this easy peasy cake.





We've been really been enjoying summer vacation. Sleeping in, lazy days in the sun, time at the cottage, staying up late has all been on our agenda since online learning was done.

My Mom and Dad brought me part of their rhubarb plant, years ago. It survived our move in April and I was able to make a few desserts this summer. I could whip up a Rhubarb Cake. This is a recipe my mom has made in the past, however I changed the recipe up a little. Since we had a few egg whites in the fridge, I used them in my cake, rather than a whole egg. I also didn't use as much topping as the original recipe calls for. The result is a moist, somewhat dense cake, studded with tart rhubarb and sweet blueberries.







Blueberry Rhubarb Cake

2 C chopped rhubarb
1 C blueberries (fresh or frozen)
1/2 C shortening
1 1/2 C sugar
2 egg whites (or 1 whole large egg)
2 C flour
1 C buttermilk or sour milk

Topping
3 Tbs sugar
1/2 tsp cinnamon
1/4 C finely chopped walnuts

Preheat oven to 350 degrees. In a medium bowl, cream together the sugar and shortening. Add egg whites and mix well. Add flour, alternating with milk and mix until just combined. Fold in rhubarb and blueberries, and pour into a lightly greased 9x11- inch baking dish. In a small bowl combine the sugar, cinnamon and walnuts. Sprinkle over cake batter and bake for 45 minutes.

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