Last summer, I was telling a friend that I work with how big my rhubarb plant was and offered to bring her some rhubarb. I think she underestimated the size of my plant and I underestimated the amount of rhubarb I was picking for her because it didn’t seem to be making a dent! Needless to say,I loaded up her freezer with rhubarb. So it seemed fitting that later that summer she brought a rhubarb cake into work one day, and the first words out of my mouth after I took that first bite were “Can I have the recipe?”
This cake is made with all brown sugar so it has a hint of a caramel flavor to it – it’s much stronger before it’s baked when you sample the dough if you’re into that kind of thing. And it has a cinnamon and sugar topping that reminds me of fried bread at summer fairs and festivals. It’s a nice light yet moist rhubarb cake that’s easy to throw together for dessert.
Here’s what you need:
Start by cutting up the rhubarb. My plant has large stalks so I like to split them in half or thirds before chopping. We’re shooting for pieces somewhere between a quarter and half inch – but keep size whatever you choose relatively consistent. Chop up 2 cups and set aside.
Start the batter by creaming together some shortening and brown sugar. Beat in an egg. Then beat the mixture until it’s light and fluffy. Let your mixer do the work – seriously, feel free to walk away and measure and mix your dry ingredients while this is happening.
We’re going to add the dry ingredients (flour, baking soda and salt – remember the ones you mixed together while the sugar, egg and shortening were beating) alternately with some buttermilk with the mixer running on stir. I added about a third of each at a time.
Then a splash of vanilla.
And finally, the rhubarb.
Spread into a greased 9×13 pan. I like the cooking spray that’s mixed with flour for baking.
Mix together some granulated sugar and cinnamon.
And sprinkle it on top of the cake batter. Now the recipe calls for a lot. You have two options here. Use it all, you’ll notice that it won’t all soak in when it bakes but it makes a yummy topping that reminds me of the excess you get on fried bread. Or cut the amount in half.
Bake in a 350 degree oven for 45 to 50 minutes until a tooth pick inserted in the middle comes out clean.
Allow the cake to cool. Slice it into squares and enjoy. It’s great on it’s own, with a scoop of whipped cream or a scoop of vanilla ice cream. Whatever you fancy.
Enjoy.
- ½ c shortening
- 1 ½ c brown sugar
- 1 egg
- 2 cups flour
- 1 t baking soda
- ½ t salt
- 1 c buttermilk
- 1 t vanilla
- 2 c chopped rhubarb
- ½ c sugar
- 1 t cinnamon
- Preheat oven to 350 degrees. Grease a 9x13 baking pan.
- Beat together the shortening and brown sugar. Add egg and beat on medium until light and fluffy.
- Mix together flour, baking soda and salt.
- Alternate adding the flour mixture and the buttermilk, in about 3 additions each, while the mixture runs on stir or low.
- Stir in the vanilla. Stir in the rhubarb.
- Spread into prepared pan.
- Mix together sugar and cinnamon. Sprinkle over the batter.
- Bake for 45 to 50 minute until toothpick in the center comes out clean.
- Cool before slicing and serving.
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