Strawberry Rhubarb Buttermilk Buckle
My first spring in southwestern Utah, I was asked if I was a rhubarb person? I didn’t know this was a thing until I met them. My new rhubarb friends proudly showed me their garden rows of this ruby red spring crop. They talked lovingly about their favorite family sugar-laden recipes. I took one look at these gorgeous colored stalks and began to teach them all about protective anthocyanins. I knew I must eliminate the sugar to offer my excited rhubarb friends new protective plant-based recipe traditions. My old-fashioned fruit topped coffee cake remake is quick to put together and slims us down on a Protective Diet. Vanilla cake batter is topped with spring fresh rhubarb, or strawberries, or both, and baked until the cake buckles up between the ruby red gems. This recipe showcases spring’s harvest in a tender baked, high-fiber, whole wheat cake delicately kissed with homemade Madagascar vanilla extract and drizzled with Sugar-Free Royal Icing for maximum flavor and eye appeal at your holiday brunch. Rhubarb is one of the most ancient and important herbs in traditional Chinese medicine with protective incorporation traced back to 270 BC, in “Shen Nong Ben Cao Jing.” Rhubarb has long been used as an antibacterial, anti-inflammatory, anti-fibrotic, and anticancer medicine in China. Today we benefit from ancient history and Rhubarb’s proven, all-natural, UV-protective, anti-aging benefits on a Protective Diet.