The spicy spices eliminate any too “lamby” flavor, and the lamb becomes mellow from being cooked till soft. The flavor combinations of the apricots, cilantro, and pine nuts are excellent. For a dish with such intricate flavor combinations, this stew required surprisingly little time or work. This would go well with some crusty toast, over couscous, or as a heartier dish with the addition of chickpeas.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 cup firmly packed brown sugar
- 1 cup white sugar, divided
- ½ cup shortening
- 1 large egg
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups chopped rhubarb
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch pan.
- Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
- Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
- You can make your own buttermilk by adding lemon juice to regular milk and letting it sit for 5 minutes.
- You can use any chopped nuts you like.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 235 mg |
| Sugars | 36 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Used butter for shortening.
great tasting! nice and moist.