Church Lady Rhubarb Bundt Cake
This is a recipe I found long ago in a 1960’s “church ladies” cookbook—a time when bundt cakes were new and trendy! I've adapted it a little, and usually serve it topped with lots of sliced strawberries. I love to make cakes; they're like soups- you just mix everything together, and it turns out delicious!
6 Tbsp. butter
2 c. firm-packed brown sugar
2 eggs
1½ tsp. vanilla extract
1½ c. sour cream
3½ c. flour
½ tsp. cinnamon
1½ tsp. baking soda
½ tsp. salt
6 c. chopped rhubarb
Preheat oven to 350. Grease and flour bundt pan.
With a mixer, cream together the butter and sugar, then beat in eggs and vanilla.
Fold in the sour cream. Combine the dry ingredients and stir gently into the wet ingredients. Last, gently fold in the rhubarb. Put batter into the bundt pan and bake for about an hour, or until toothpick comes out clean. Cool slightly before removing cake from pan onto a wire rack.
Recipe created or adapted by Liz Talley, Urban Graze
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A note:
Thanks to church ladies everywhere! To those who like to perpetuate the stereotype of church ladies being women who won’t let go of the key to the silverware drawer — I say, well thank goodness for that attribute! No church would likely have any forks left if they hadn’t been such watchful stewards!
The “church kitchen” women I’ve known show up ready to work hard without judgment of who they’ll serve. We count on them for funeral meals, to feed the less fortunate in our community, to raise money when it is needed, and for countless other tasks. They have been our church mothers for generations, graciously sharing their talents and their wisdom. It is definitely a job that requires humility. They likely don’t have more time than me, they just choose to make the time. Their lesson: it is important to engage in our community and find ways to be of service; make time and make a difference!
