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Rhubarb Johnnycake: Wheat-Free & Delicious

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Rhubarb Johnnycake: Wheat-Free & Delicious

I can barely even keep track of all the wonderful rhubarb recipes I’ve seen lately.

From this amazingly inspirational round-up on Punk Domestics to several recipes in Marisa McLellan’s brand-new cookbook, Food in Jars (including pickled rhubarb stalks – doesn’t that sound interesting?), to this gorgeous rhubarb crusted crumb pie from Apt. 2B Baking Co. and this uber-comforting milk and honey pudding with stewed rhubarb from Autumn Makes & Does, I’ve been thoroughly overwhelmed by good ideas.

Beautiful rhubarb stalks by Eve Fox, Garden of Eating blog, copyright 2012

There are so many that I’ve been at a loss as to where to begin (not to mention that I’ve had limited time and limited energy — this whole being pregnant with a toddler and a job deal does kinda take it out of you…)

Sliced rhubarb by Eve Fox, Garden of Eating blog, copyright 2012

But then I saw this recipe for rhubarb johnnycake pop up on The Hudson Valley Food Network‘s Seasonal Eating page and I sprang into action!

Local sourcream, local eggs by Eve Fox, Garden of Eating blog, copyright 2012

You see, I have been wanting to make this simple yet scrumptious cake since I tasted it at our Woodstock Farm Festival committee meeting a few weeks ago.

Cake batter and macerated rhubarb with ginger meet by Eve Fox, Garden of Eating blog, copyright 2012

The recipe comes from Cheryl Pfaff, an excellent cook and caterer who has served as the farmer’s market manager here in Woodstock for the last few years. Check out her blog, At The Farmer’s Market for tons of mouth-watering recipes that feature local, seasonal ingredients. My only complaint was that she did not make two of these cakes since we were fighting over the slices at the meeting…

Rhubarb Johnnycake about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2012

Head to your local farmer’s market ASAP — my guess is there should be plenty of fresh, local rhubarb for sale!

Next: Get the recipe!

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


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9:06AM PDT on Jun 28, 2012

thank you so much

12:59AM PDT on Jun 20, 2012


11:20AM PDT on Jun 16, 2012

Yum! I love rhubarb recipes. Thanks!

9:58AM PDT on Jun 10, 2012


2:24AM PDT on Jun 5, 2012

Thank you

2:21AM PDT on Jun 5, 2012

thanks for the article

7:39PM PDT on Jun 4, 2012

What is it with rhubarb? The non-poisonous parts are barely edible no matter how one prepares it.

12:20PM PDT on Jun 4, 2012

This sounds wonderful.

6:44PM PDT on Jun 2, 2012


4:03PM PDT on Jun 2, 2012

Sounds delicious and looks great. Thanks for sharing the recipe Eve.

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Joe B.'s comment is something I never thought of before, but seems to be accurate. Before I met my h…

Adorable. And if the comments/voices bother you, mute your sound. I found them amusing.

That looks wonderful. TYFS

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an endless source of amusement


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