When I visited my sister last week, we did a little cooking together. One of the things we made was a delicious rhubarb cake from my grandmother’s cookbook.
I don’t remember my grandmother ever making this cake, but I wish I did. It has a really tender crumb, and between the crunchy topping and tangy rhubarb, it’s hard to stop at one piece. I loved this Old-Fashioned Rhubarb Cake so much, that I made it again for my husband when I returned home!
If you’ve never had rhubarb before, this cake is a good place to start. Rhubarb grows low to the ground and has red stalks and large leaves. Only the stalks are edible, and they need to be cooked to bring out their rich, tart flavor. It’s often combined with strawberries and other sweet fruits.
If you’re lucky enough to live in a rural area, you might have access to a rhubarb plant. It seems like every home had one where I grew up in Wisconsin.
If you live in the city like me, then it may be harder to track down. Farmer’s markets, or stores with a big produce sections are your best bet. I went to 5 stores before I found it, but my patience was rewarded when I cut into the cake!
This rhubarb cake tastes great on its own. However, it’s even better with a little whipped cream or ice cream. Splurge a little!
- 1/2 cup shortening or butter (softened)
- 1 1/2 cups sugar
- 1 large egg
- 1 tsp. baking soda
- 1 cup buttermilk
- 1/2 tsp. salt
- 2 cups + 1 tbsp. flour
- 3 cups chopped rhubarb
- 1/3 cup sugar
- 1 tsp. cinnamon
- 1/3 cup chopped nuts
- Preheat oven to 350 degrees. Spray a 9 x 13-inch cake pan with cooking spray.
- Cream butter and sugar together with a mixer.
- Add the egg and blend well.
- Combine baking soda and buttermilk.
- Add milk to butter mixture, along with salt. Mix well.
- Add flour to milk/butter mixture in two batches. Mix until well blended.
- Fold rhubarb into batter with a spatula.
- Spread batter in prepared pan.
- Combine sugar, cinnamon, and nuts in a small bowl.
- Sprinkle mixture over cake.
- Bake cake 35 - 45 minutes, or until a knife inserted in the middle comes out clean.
- Let cake cool completely before cutting.
Don't worry if the milk and butter mixture looks a little strange. Everything will come together when you add the flour. Either walnuts or pecans would work well for the chopped nuts. Choose your favorite.
Do you have any recipes that have been handed down through your family?
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