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Rhubarb Cake Recipe

Rhubarb Cake

  • 1 1/2 cup packed brown sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 egg
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 3 generous cups chopped fresh rhubarb

Topping:

  • 1/3 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1 tsp. cinnamon

Mix cream brown sugar and margarine in a large bowl. Add egg and vanilla and mix it well. In separate bowl, mix flour and baking soda. Gradually add flour mixture to egg mixture, alternating with buttermilk, stirring at low speed until very smooth and creamy. Stir in rhubarb. Let sit a minute or two for juices to come out of rhubarb. Stir again and pour into greased 8″ x 12″ pan.

For topping, mix all topping ingredients, stir well, and sprinkle over cake batter. It should just cover the whole surface of the cake. Bake at 350 degrees about 50-60 minutes or until surface of cake is not shiny. A knife inserted in cake will come out with cooked rhubarb on it but no uncooked batter.

Country Rhubarb Cakerhubarb cake

  • 3 large eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • pinch of salt
  • 1 cup all-purpose flour (4.5 oz)
  • 1/2 tsp baking powder
  • zest of 1 orange
  • 1 lb rhubarb, diced
  • Butter for greasing the pan

Preheat the oven to 375 degrees. In a large bowl, beat eggs, sugar, vanilla, and salt with a wire whisk until frothy. Add the flour, baking powder, and orange zest and continue to mix just until combined. Stop mixing as soon as the flour streaks disappear.

Butter a baking dish of about the size of 8″ x 8″ x 2″. Spread the rhubarb in the bottom of the dish and pour the batter evenly on top. It will look like you have way more fruit than batter, but it will puff up in the oven. Bake for 50-60 minutes or until the tooth pick comes out clean (just make sure you are piercing the batter and not a piece of rhubarb). Cool at least 20 minutes before serving. Can be served warm or cold with a cream.