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:

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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

Directions Step-By-Step

1
First, mix milk with vinegar and set aside.
2
Next, blend brown sugar, butter and egg.
3
Add and stir baking soda into the milk/vinegar mixture.
4
Pour milk mixture into the brown sugar, butter and egg mix and blend.
5
Next, add flour and vanilla and mix well.
6
Then add the Rhubarb chunks.
7
Pour batter into well-greased 9x13 pan.
8
Mix up the topping ingredients and sprinkle on top of the cake batter.
9
Bake 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