Rhubarb Cake

I know rhubarb season is almost over, but I have a desperate plea for you.

Please go out and buy some! Or pick some from your garden (you seriously have a rhubarb garden, just like my grandma?!)! And then make this cake.

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It’s seriously the definition of comfort food. It reminds me of summer, makes your kitchen smell of sweet, warm cinnamon, and is perfect with a scoop of vanilla ice cream. When the cake is warm, ice cream melts down into the sugary, crisp topping. Drool.

My grandma made it special, just for me, when I was visiting.

Isn’t that sweet?

This is her recipe. I reduced the oil in the cake a bit from the original, but it isn’t lacking in anything. You can add more rhubarb if your batter can handle it! I love that there is barely enough batter to hold all the rhubarb together.

So, for all of you out there needing an excuse to make rhubarb season last just a bit longer, or if you’ve never been brave enough to buy and bake with it yourself, here’s your chance! Do it.

Peer pressure (is it working?).

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Rhubarb Cake
(makes one 9×13″ cake)

1 ¼ cup brown sugar

½ cup oil (canola)

1 cup buttermilk (low fat)

1 egg

1 tsp. vanilla extract

2 ½ cups flour (all purpose or white whole wheat)

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

3 ½ cups chopped rhubarb

½ cup chopped walnuts

Topping:

2 Tbs. butter, melted

1 cup granulated sugar

1 ½ tsp. cinnamon

~Preheat oven to 350 degrees and prepare a 9×13” baking dish with nonstick spray.

~In a large bowl, combine in order and stir to combine: brown sugar, oil, buttermilk, egg and vanilla. Next stir in the dry ingredients: flour, salt, baking soda and cinnamon. Finally, add the rhubarb and chopped walnuts.

~Spread the cake into the baking dish and sprinkle with topping.

~For the topping: Combine the melted butter, sugar, and cinnamon. Sprinkle the topping over the cake batter.

~Bake the cake for approximately 50 minutes, or until a test stick comes out clean.

Recipe courtesy of my grandma. Thanks grandma!

 

If you love my grandma just as much as I do, you’ll probably love her Cranberry-Orange Oat Muffins too.

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    • says

      You have to try it! It’s very tart, so pair it with sweet strawberries in a crisp, or make this cake, that imparts enough sweetness to completely balance the flavor. You’ll LOVE it!!

  1. says

    Ugh, it’s been FOREVER since I’ve made anything with rhubarb! I tried it for the first time two years ago and made a rhubarb honey spread and some yummy breakfast bars, but I don’t know…I keep seeing it at the market and passing it up! Probably because I know I’ll actually have to COOK it…I’m kinda back in my cooking rut again! Salads ftw! ;)
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