No food is more indigenous to Rhode Island than that crude, cornmeal flapjack best known as the johnnycake. Nor is there one more controversial.Some like it thick and cakelike; others prefer it ...

Rhubarb Johnnycake By Cheryl Pfaff of At The Farmer's Market. 2 cups sliced rhubarb 3 tablespoons raw sugar 1/4 teaspoons ground ginger 1 cup corn flour 1 teaspoon baking powder ...