Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Makes one 9" X 13" cake.

Haskaps and rhubarb pair well to make this appetizing cake. Moist, with the perfect level of sweetness, this cake is sure to be a favorite.

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Ingredients

>> 1 cup softened butter
>> 1 cup cane sugar (or granulated)
>> 4 eggs
>> 1 tsp lemon
>> 2 cups all-purpose flour
>> 2 tsp baking powder
>> 2 1/2 cups haskap rhubarb sauce
>> Powdered sugar to dust on top (optional)

Instructions

Preheat oven to 350 degrees F.

In a large mixing bowl, cream the butter, and sugar; then add the eggs. Beat until fluffy.

Add the lemon, mix. Then add in the flour and baking powder. Mix until smooth. Spoon in the haskap rhubarb sauce until well blended.

Grease a 9x13 baking pan. Spoon in the mixture into the baking pan.

Bake 40 to 45 minutes until golden brown and an inserted knife comes out clean.

Place on a wire rack and allow to cool. If desired, dust some powdered sugar on the top as it cools.

Tips:

No haskaps? When making the rhubarb sauce, substitute haskaps with blueberries, saskatoon berries or another berry of your choice.

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe: Haskap

Recipe Category: Desserts and Snacks