Rhubarb is my new best friend!

Greeting from the Ungourmet-ville! I recently rediscovered rhubarb. I remember eating it once in a pie when I was a kid. I don't think I cared for it much. I've been eying it a farmer's market lately and decided I'd better give it another try. I found a recipe that looked good over Martha's way and tweaked it to suit me. I have to tell you, this is one honey of a cake! It's so darn moist! I love the combination of the rhubarb and blueberry. Give this one a shot when you have time, I know you will just love it!

Blueberry Rhubarb Honey Cake
by the Ungourmet -inspired by Martha

2 cups whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 1/4 cup sugar
1 large egg
1 cup buttermilk
1 tsp vanilla extract
juice from 1/2 lemon
3 tbsp honey
1 cup chopped rhubarb
1 cup fresh or frozen blueberries

cinnamon and sugar mix

Preheat oven to 350 degrees.

In a large bowl combine the flour, soda and salt. In a small bowl combine the buttermilk, vanilla, lemon juice and honey. Using an electric mixer beat the butter and sugar until fluffy, about 2 minutes. Beat in the egg. Add the flour mixture alternating with the buttermilk mixture until combined. Fold in the rhubarb and blueberries. Spread batter into a spray oiled 13 x 9 baking pan. Sprinkle with cinnamon and sugar mix. Bake at 350 for 35-45 minutes or until toothpick inserted comes out clean. Cool on a wire rack prior to cutting into squares.

Yummo!