Rhubarb Cake

I decided a cake was in order for easter. The rhubarb is coming in strong for spring, though not quite ready yet. Luckily I still had some in the freezer from last year. So, sourdough rhubarb cake, an original recipe from Lars's kitchen.

Dice 4 cups rhubarb and mix with 1 1/2 cups sugar and 1 teaspoon nutmeg, let stand for 2 hours until the juice is drawn from the fruit. Strain the juice from the fruit.

Mix together;

1 Cup sourdough starter

1 Cup flour

1 cup "juice"

Let this stand for 1 hour to"work"

use remaining "juice" to bring 1/2 cup Craisins (dried cranberies) to a boil . Let stand to Plump the craisins, drain and reserve the juice.

Cream together 1 cup sugar and 1/2 cup butter. Beat in 3 eggs, 1 at a time.

Sift together 1 1/2 cups flour

1 teaspoon Soda

1/2 teaspoon baking powder

pinch of salt

Mix dry and sourdough/wet ingredients into butter mixture alternately until all is well blended.

pour half of batter into greased and floured 10 inch spring form pan. Sprinkle on half of rhubarb/craisins . Pour in remaining batter and sprinkle on remaining fruit.

bake in preheated 350 degree F. oven for 40 to 50 minutes, until inserted toothpick comes out clean.

Cool and release from pan. Drizzle with a powdered sugar / juice glaze.