Rhubarb Cake

Kim Vore

By
@KVore

I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because it doesn't work well.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
24
Prep:
25 Min
Cook:
1 Hr

Ingredients

1 c
milk
1 Tbsp
vinegar
1 1/2 c
brown sugar
1/2 c
butter
1
egg
1 tsp
baking soda
2 c
flour
1 tsp
vanilla
2 c
raw rhubarb (cut into chunks)

TOPPING

1/3 c
sugar
1/2 tsp
cinnamon

Step-By-Step

1First, mix milk with vinegar and set aside.
2Next, blend brown sugar, butter and egg.
3Add and stir baking soda into the milk/vinegar mixture.
4Pour milk mixture into the brown sugar, butter and egg mix and blend.
5Next, add flour and vanilla and mix well.
6Then add the Rhubarb chunks.
7Pour batter into well-greased 9x13 pan.
8Mix up the topping ingredients and sprinkle on top of the cake batter.
9Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.

About this Recipe

Course/Dish: Cakes, Fruit Desserts