Preserving Recipes

Rhubarb Cake

Rhubarb Cake

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Serves: 12
Cooking Time: 45 minutes

I have just pulled the first beautiful rhubarb from my garden. I must make this cake for my husband who adores it. I cut the cooled cake into large squares and freeze them individually for snacks or a quick dessert topped with ginger whipped cream or a dollop of roasted rhubarb (or both). There are many recipes for this cake, some brown sugar and butter crumble topping, but I like the simple version that is almost like a coffee cake. I do not know the source of the original recipe because I’ve made it for so many years and have read so many recipes. I think it is now a blend of ideas.

Ingredients

  • ½ cup butter at room temperature
  • 1.5 cups white sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups unbleached (preferably organic) white flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk or sour milk
  • 2 cups chopped rhubarb (1/2 inch pieces) tossed with 1 TBSP flour

Instructions

1

Cream butter and sugar until light and fluffy. Add egg and beat.

2

In a second bowl, whisk together flour, baking soda, salt blending thoroughly.

3

Alternately, add buttermilk and flour mixture to the butter mixture in about three additions. Blend well.

4

Stir in the rhubarb.

5

Place batter into a well-greased 9 x 13 cake pan and bake at 350 degrees for 45minutes. Insert a toothpick to check doneness. Let cool.

 

 

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