Saturday, May 26, 2012

Recipe: Rhubarb Jonnycake


Photo: Mary Nelen©
johnnycake at the ready

2 cups sliced rhubarb, trimmed and cut in 1" pieces
1 cup strawberries, stem removed and halved
3 tablespoons honey dissolved in 1/2 C water
1 cup corn ground fine
1 teaspoon baking powder
1/4 teaspoon salt
1 stick of unsalted butter 
2 local eggs  
2 tablespoons whole milk yogurt
Preheat the oven to 350 degrees F. and butter the inside of a small to medium cake pan.
Toss the sliced rhubarb and strawberries with honey. Set aside. In another bowl, whisk together the corn flour, baking powder, and salt.  


In a separate bowl, beat in the eggs and yogurt until mixed.
Add the dry to the wet mixture and stir just enough to combine. Add fruit and blend. Pour the batter into the cake pan. Sprinkle the top with pieces of butter.
Bake for 45 minutes or until a toothpick comes out clean. Cool on a wire rack. Slice and serve. Goes great with heavy cream, yogurt or ice cream.


SOURCES:

  • Rhubarb - Homesteader in Hatfield
  • Corn Flour – Pioneer Valley Heritage Grain CSA
  • Butter – Cabot
  • Eggs – Woman from Chicopee
  • Yogurt - Sidehill in Ashfield
  • Honey - Pine Hill Orchard, Colrain