Plenty Sweet Life

Grandma's Recipes One By One!

Rhubarb Cake

on May 21, 2019

Today’s recipe for Rhubarb Cake comes from a family friend, and my mom’s had this recipe for many years. I’m calling this one Rhubarb Cake, but I have also made Rhubarb Cake with Orange Sauce. I hope that won’t be confusing. I really don’t know if you can ever have TOO MANY rhubarb recipes. Every one is different, everyone is good, every one is a MUST DO. Rhubarb is only here for a such a short time, and unless you freeze some for using next spring, like I did with the rhubarb for this recipe, you have to be quick and make as many recipes as you can. I usually don’t have enough rhubarb to freeze, but I did last year, as you can see in my post for Freezing Rhubarb. That’s how I was able to make this recipe before my rhubarb was quite ready to pick. I get anxious to make rhubarb recipes BEFORE the rhubarb is ready – every spring! It’s good to know that the frozen rhubarb works in this one – and I didn’t even thaw it. Seriously, I just put it in frozen when I stirred it in. “Nothing But Easy Summer”, baby!

Here is the recipe as I made it:

Rhubarb Cake

For topping:

Mix together and set aside:

1/3 cup sugar

1/3 cup nuts, chopped

1 teaspoon cinnamon

For cake:

Cream:

1/2 cup shortening (I used butter)

Add:

1 1/2 cup white sugar

Mix well.

Add:

1/2 teaspoon salt

Beat in:

1 egg

Add alternately to first mixture, beginning and ending with flour:

1 teaspoon baking soda in 1 cup sour milk (1 cup milk plus 1 Tablespoon vinegar)

2 cups plus 1 Tablespoon flour

Stir in:

3 cups rhubarb, finely cut up

Pour batter into 9″ x 13″ metal pan.

Sprinkle topping over cake batter.

Bake at 350 degrees for 45 minutes (because I used the frozen rhubarb, it took about an extra 10 minutes to bake).

I like to mix up the topping before starting so I’m ready for it in the end.

I used some frozen rhubarb for this, so I didn’t have this finely cut up – it was just the way I cut it up when I froze it.

Sprinkle on the ginormous amount of topping – yes, it all goes on there!

This cake smells so good when it’s baking! It took a little longer to bake since I used the frozen rhubarb, but other than that – no difference.

You must have the obligatory ice cream or whipped cream with a rhubarb dessert. You just have to.

This one totally fits into the “Nothing But Easy Summer” theme. I love cake that’s very easy to make and very easy to eat – this IS that cake. The topping makes frosting unnecessary, too – more easiness. It’s so delicious, you’re going to want to run right out, pick a bunch of that rhubarb, and make this Rhubarb Cake!

 


One response to “Rhubarb Cake

  1. […] It’s rhubarb time, and I’m used to being able to make several rhubarb desserts like Rhubarb Cake or Rhubarb Pie, plus at least one variety of either Rhubarb Jam, Rhubarb Jam with Blueberry, or […]

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