Lilac Tea And Rhubarb Cake

The lilacs are in full bloom and fresh garden rhubarb is now ready to eat. Rhubarb is one of the first fruits available on the Canadian prairies and prairie cooks have come up with lots of ways to use it: there are rhubarb pies, rhubarb crisps, rhubarb jam, rhubarb relish, cobblers and cakes. We think of rhubarb as a fruit it, but it is actually classified as a vegetable. I just noticed that suddenly, the rhubarb patch has bolted, with rhubarb flowers. The flowers are a light lime green, and look a bit like miniature cauliflower. When that happens, it is important to cut the flower off at the bottom of the stalk. Do not eat the stalk that the flower is on. The flowers divert the plant energy away from producing food, and instead the plant energy goes to making seed from the flowers. You can use the rhubarb flowers in a floral arrangement, and they add an interesting texture. Rhubarb is great for pies, crisp and even cakes. Even if you do not grow rhubarb, you can usually pick some up at the farmers market, as it is in season right now. Always remember that the leaves of the rhubarb plant are poisonous. Rhubarb is mildly laxative. Research show that it may be beneficial for diabetes as it mimics the action of insulin, allowing the sugar to enter the cell, where it may be burned instead of circulating in the blood. Rhubarb is not a good food choice for those people that are prone to form oxalate kidney stones. Rhubarb can be easily frozen for later use by cutting it up into 1-inch pieces, blanching it for 1 minute and then rinsing it in cool water, patting dry and packaging it in plastic freezer bags. Rhubarb is also a good source of fiber, vitamin K, and vitamin C.

Did you know lilac blossoms are edible and have health benefits for the eyes. You can make a lilac tea by steeping the blossoms in hot water. Strain the blossoms out, and enjoy this tea hot or cold, perhaps with a serving of Rhubarb Cake. Lilacs are full of aromatic flavor and slightly astringent. Lilac blossoms contain carotenoids, specifically lutein and zeaxanthin. Lutein and zeaxanthin are the only two carotenoids found in the eyes and are beneficial to help prevent cataracts, and macular degeneration in the eyes.

Rhubarb Cake with Butter Cream Icing

1/2 cup butter

1 cup of sugar, divided

1 egg

1 tsp vanilla

1 cup milk

1 tablespoon vinegar, apple cider or

white

1 teaspoon baking soda

2 cups flour

2 1/2 cups rhubarb, finely sliced

Finely chop the rhubarb and stir in 1/2 cup sugar. In a separate bowl cream the butter and 1/2 cup sugar together with an electric beater, beat in the egg, and vanilla. Measure the tablespoon of vinegar into a 1 cup measure and then fill with milk, stirring half way. Buttermilk can be substituted for the vinegar and milk. Beat the milk into the butter mixture, and then beat in the baking soda and flour. Stir in the sugar-coated rhubarb, pour into a buttered 9 x 9” or 8 x 8” pan and bake for 30-40 minutes at 350 degrees. When cool frost with a butter cream icing. Note that the original recipe used margarine instead of butter and 1 and half cups sugar and only two cups of rhubarb.