May 2, 2012
Rhubarb is in season in the Hudson Valley so I decided to test a version of my Peach Johnnycake using Rhubarb in place of the peaches. I brought the cake to a committee meeting for the Woodstock Farm Festival and they all gave it the thumbs up. Just substitute 2 cups sliced rhubarb for the peaches and swap ground ginger for the cinnamon. Since rhubarb is tart, add another tablespoon of sugar when you toss the sliced rhubarb with the sugar and ginger.
I think the corn flour from Wild Hive Farm is really the star of this recipe. It's so light and makes the most delicate cakes but packed with cornmeal flavor. I highly recommend it.