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!

 


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