Monday, May 9, 2011

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:


  1. I absolutely LOVE LOVE LOVE rhubarb....thanks for breaking the rules this one time and posting the recipe! ;)

    Love your blog!

    Alisa @ Sweet Peas and Bumblebees

  2. Thank you Alisa!

    This recipe is seriously all kinds of good.

  3. Thanks for stopping by my blog :)

    This latest recipe makes me anxious for summer! I <3 rhubarb :)

  4. Wow, this rhubarb cake looks great! I may give it a try. Thanks for giving me the link!

  5. never had rhubarb before but this recipe not only looks easy but appealing, so much that I'm going to make it this Sunday to take over my parent's for tea. Thanks! I'm enjoying your blog!!

  6. It's definitely a no-fail recipe. Glad you're going to give it a go. It's soooo delicious!

  7. Two things: 1. I never knew you should peel rhubarb. Mind. Blown. 2. My mom loves rhubarb so I'm going to make this for her for Mother's Day! Thank you for the recipe.

  8. Rhubarb is so easy to grow--I throw compost on each year and that's it. And I never peel rhubarb. I don't notice stringiness at all once it is cooked. In fact, I wish it had more red color to the peel so there'd be more color in rhubarb upside down cake. Nothing says spring like rhubarb cake/bread/squares/muffins! (Preferably with hazelnuts.) Or try rhubarb sauce on pork tenderloin.

  9. I can't wait for mine to mature! I want to try this recipe!


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