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Loading...Rhubarb Johnnycake: Wheat-Free & Delicious
- Eve Fox
- June 1, 2012
- 8:00 am
- 16 comments
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
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…)
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!
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.
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…
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!
Read more: All recipes, Blogs, Desserts, Food, Garden of Eating, cake, rhubarb
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 farmers’ 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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16 comments
+ add your ownthank you so much
Thanks.
Yum! I love rhubarb recipes. Thanks!
thanks
Thank you
thanks for the article
What is it with rhubarb? The non-poisonous parts are barely edible no matter how one prepares it.
This sounds wonderful.
Thanks!
Sounds delicious and looks great. Thanks for sharing the recipe Eve.
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