Rhubarb Cake

Marcia McCance

By
@mmccance

We used to have rhubarb growing in the back yard. Mom taught us how to cut it, ourselves, and put a pile of salt in our hand that we dipped the rhubarb into as we ate it raw. She always made sure that we knew we should not eat the leaves because, she said, they were poisonous. I'm not sure I could do that now, but we loved it back then!!

We loved her rhubarb pie, too, but this one is a cake!! I don't recall ever eating it, but it may be that someone is looking for it, so here it is -- a recipe from Stephanie's collection of my Mom's recipes.

Enjoy!!


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Method:

Bake

Ingredients

SIFT TOGETHER

2 c
flour
1 tsp
baking soda
to taste
salt (about 1/4 tsp, perhaps)

CREAM:

1/2 c
butter
1 1/2 c
sugar
1
whole egg

ADD:

1 c
sour milk (or butter milk) (can also sour milk with tsp of vinegar or lemon juice)
1 tsp
vanilla extract

FOLD IN:

1 1/2 c
uncooked chopped rhubarb

TOPPING -- SPREAD OVER BATTER:

2 Tbsp
brown sugar
1/2 Tbsp
cinnamon, ground
1/2 c
chopped nuts

Directions Step-By-Step

1
Sift the dry ingredients and make a well.
2
Cream the butter and sugar, add the egg and continue creaming. Add the sour milk and vanilla, and stir.
3
Combine the wet and dry ingredients, and stir to make batter, fold in the rhubarb, and pour into greased and floured loaf pan.
4
Sprinkle/spread the toppings on the batter (increasing or decreasing quantities according to your tastes)
5
Bake 350 F for 30 to 35 minutes
6
Some people pour a little cream in the bowl over the cake when it is served. Yum!

About this Recipe

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom
Hashtags: #rhubarb, #buttermilk