Rhubarb Takes The Cake

As I mentioned, I was responsible for making a dessert for our Mother's Day lunch.  I made a rhubarb cake.  It reminds me of coffee cake and it is soooooo good.  It's an ooooold family recipe and if I shared it, I'd have to kill you.  Okay, I suppose I could break the rules this one time.

For those of you who say you don't like rhubarb, you will sit down with a pan of this and eat the entire thing in a closet so you don't have to share.  It's amazing.  I left what was remaining in the pan at my sister's house yesterday and I was REALLY wishing I had a piece to go with my coffee this morning.  Darn it.

Here's the recipe:

Rhubarb Takes The Cake

1/2 C butter, softened
2 C sugar, divided
1 egg
2 C flour
1 tsp baking soda
1/2 tsp salt
1 C sour milk or buttermilk
2 C chopped rhubarb, floured (I just realized I forgot to do the flour this time!)
1 tsp vanilla
1 tsp cinnamon
1/4 butter, softened

The rhubarb will need to be peeled before you chop it because the outside is stringy.

Here it is before peeling:

It should come off in strips like this:

And here it is peeled:

And chopped:

Cream butter and 1 1/2 C sugar in a large bowl.

Add egg and beat well.

 Sift flour, soda and salt together in a medium bowl.  Add alternately with milk to creamed mixture.

Stir in vanilla and rhubarb.

Pour into a 9 x 13 baking pan and spread evenly with a spatula.

Add 1/2 C sugar with the cinnamon and 1/4 C butter to a small bowl. 

Mix until crumbly.  Hands work best.  Sprinkle on top.

Bake at 350 for 35 minutes or until toothpick comes out clean.

Here it is on my plate: