Janet's Delicious Rhubarb Cake

I am breaking a cardinal rule of this blog with this post. Firstly, this is NOT a Moosewood recipe. Those of you familiar with the Moosewood books would guess this immediately given the amount of sugar involved. Secondly, I have no photos for this post at the moment.

So why am I posting this? Because it is delicious. And because my friend Liz wants the recipe. So Liz, this is for you!

Cake:
1 2/3 cup sugar (I think you could reduce this significantly if you wanted, though I've never tried)
1/2 cup margarine or butter
1 egg
2 cups rhubarb (I like rhubarb a lot, and I tend to have a lot of it from the garden so I often add a generous 3 cups)
1 Tbsp flour
1 tsp baking soda
1 cup sour cream or plain yogurt
1 tsp vanilla

Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/3 cup margarine or butter

Cream butter and sugar. Add egg. Beat well. Add yogurt or sour cream.
Sift soda and salt with flour and stir into first mixture. Add vanilla. Coat Rhubarb with Tbsp flour and add gently to batter.

Pour into greased 13 x 9 pan.
Spread batter evenly.

Blend ingredients for topping together and sprinkle over batter. You don't want to spread it, you want it drizzled so that it melts through the cake when it bakes.

Bake 350 degrees for 35-45 minutes. Enjoy!

Southwestern Corn and Potato Soup

From "Moosewood Restaurant Low-Fat Favourites"
Serves 4-8

So the book says that "everyone who has tried this soup absolutely loves it." I wouldn't say I LOVE it, but it is quick, easy and tasty. It was just a little sweet for my taste. I think a heartier portion of cilantro and perhaps the seeds to the chiles would have packed more of a punch. Also play around with the amount of lime you put it, I found it needed a lot to cut the sweetness.

1 cup finely chopped onions
2 garlic cloves, minced or pressed
1 small fresh chile, seeded and minced
1/4 teaspoon salt
3 cups vegetable stock
2 tsp ground cumin
1 medium sweet potato, diced
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn kernels
salt to taste

lime wedges
finely chopped cilantro leaves

In a covered soup pot, simmer the onions, garlic, chile, and salt in 1 cup of vegetable stock for about 10 minutes, or until the onions are soft. In a small bowl, make a paste with the cumin and a tablespoonful of the stock, stir it into the pot, and simmer for another 1 or 2 minutes. Add the sweet potatoes and the remaining stock and simmer for about 10 minutes, until the sweet potatoes soften. Add the bell pepper and corn and simmer, covered for another 10 minutes, or until all of the vegetable are tender.

Puree about half of the soup in a blender or food processor and return it to the pot. The soup will be creamy and thick. Add salt to taste and gently reheat on low heat. If desired, serve with lime wedges and top with cilantro.