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Rhubarb Picnic Cake

This is a great cake to bring to picnics or cook-outs.  It is moist and light and the nutmeg and coconut add a surprizing summertime flavor.  It can be eaten plain with a sprinkle of powdered sugar or served with sliced strawberries or vanilla ice cream.  In any case, your friends or guests will probably ask for the recipe as well as seconds.  Enjoy!!
2 cups rhubarb, cut in ½ inch pieces
½ cup butter
1 ½ cups sugar, divided
1 egg
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon vanilla
1 cup buttermilk
2 cups flour
½ cup golden raisins
1/3 cup coconut (or walnuts)
Powdered sugar
Sliced strawberries for topping
Butter and flour an 8 x 10 inch baking pan or similar sized casserole dish.  Heat oven to 350 degrees.  Combine rhubarb with ½ cup sugar and set aside.   Cream butter and remaining sugar.  Add egg and stir.  Then beat in salt, soda, nutmeg and vanilla.  Using half each time, alternately add buttermilk and flour.  Quickly stir in rhubarb with its juices, raisins and coconut (or walnuts).  Pour into pan and bake until cake is brown and edges have shrunk from sides of pan, 45-60 minutes.  Do not underbake.  You may keep cake in pan or cool 20 minutes and invert onto serving dish.  Cool some more.  Sprinkle with powdered sugar.  Serve plain, with sliced strawberries or vanilla ice cream. 

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