One of the best parts about living in a big city is appreciating just how small this town can be.  We live in a bustling neighborhood in the heart of downtown Chicago, but I feel like I know my neighbors and the people who work in our favorite shops. Just the other day I ran into my friend Tania at the local farmer’s market.  She has two little boys about the same age as Evie and Mack, so we always have plenty to talk about.

Weather in the Midwest has been dismal, so the farmer’s market couldn’t offer much beyond strawberries, herbs and rhubarb.  Tania mentioned that she wanted to make rhubarb cake with an old family recipe, and I couldn’t help but ask her to share the recipe with me.  The recipe comes from her Ukranian grandma Pearl, who was known for her baking skills.  I feel so lucky to now have this recipe in my collection!

The rain poured yesterday afternoon, so Evie and I were very grateful to have a new recipe to keep us busy.  By the time we pulled this lovely treat from the oven the rain had stopped, so we delivered warm slices to our neighbors, the babysitter, our building’s doorman and, of course, my friend Tania!

Grandma Pearl’s Rhubarb Cake

1 1/2 c brown sugar
1/2 c butter
1 c buttermilk (I didn’t have any, so I mixed 1 cup whole milk with 1 tablespoon white vinegar – a great substitute!)
1 egg
2 c flour
1 tsp baking soda
1/2 tsp salt
2 chopped rhubarb (about 3 stalks)

Topping:
1/2 c white sugar
2 tsp flour
1 tsp cinnamon
1 tsp butter (I used a tablespoon)

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and brown sugar together.  Add egg and mix.  Add buttermilk and mix.  In a smaller bowl, whisk flour, baking soda and salt.  Add to butter mixture and mix well.  Pour into greased 9×13 baking dish.  Top batter with chopped rhubarb.

Combine topping ingredients and pour onto rhubarb.

Bake for 45-50 minutes.

This recipe seems to be quite versatile; chopped apples in the fall would be lovely when rhubarb is no longer in season.