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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My mother used to grow her own rhubarb, so my family got to reap the benefits of this tart, red, juicy fruit! This was her favorite – and ours – rhubarb cake recipe. As soon as rhubarb comes into season in the late spring here, this is the first recipe I want to make with it. Read more . The fruit it tart, but the cinnamon and sugar sweeten it to perfection. No frosting is used on this cake - just the simple sweet topping. Ingredients:
cake |
11/2 cups white sugar |
1/2 cup butter, melted |
1 teaspoon vanilla extract |
1 egg |
2 cups flour |
1 teaspoon salt |
1 cup buttermilk with 1 teaspoon baking soda added (do this in 2 cup measuring cup, as it will foam up!) |
2 cups diced fresh rhubarb |
topping |
1/3 cup sugar, mixed with 1/2 teaspoon cinnamon |
fresh whipped cream, optional |
Directions:
1. For the cake, cream together sugar, butter and vanilla; stir in the egg.
2. Mix dry ingredients into the creamed mixture alternately with the buttermilk/baking soda mixture, mixing well by hand.
3. Gently fold the rhubarb into the cake batter.
4. Pour batter into a greased 9x13 pan.
5. Cover batter with sugar/cinnamon topping mixture.
6. Bake at 350 degrees for 40 minutes, or until toothpick inserted into center of cake comes out clean.
7. Serve with a scoop of fresh whipped cream, if desired.
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