rhubarb cake
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!!
prep time
cook time
method
Bake
yield
Ingredients
- SIFT TOGETHER
- 2 cups flour
- 1 teaspoon baking soda
- to taste - salt (about 1/4 tsp, perhaps)
- CREAM:
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 - whole egg
- ADD:
- 1 cup sour milk (or butter milk) (can also sour milk with tsp of vinegar or lemon juice)
- 1 teaspoon vanilla extract
- FOLD IN:
- 1 1/2 cups uncooked chopped rhubarb
- TOPPING -- SPREAD OVER BATTER:
- 2 tablespoons brown sugar
- 1/2 tablespoon cinnamon, ground
- 1/2 cup chopped nuts
How To Make rhubarb cake
-
Step 1Sift the dry ingredients and make a well.
-
Step 2Cream the butter and sugar, add the egg and continue creaming. Add the sour milk and vanilla, and stir.
-
Step 3Combine the wet and dry ingredients, and stir to make batter, fold in the rhubarb, and pour into greased and floured loaf pan.
-
Step 4Sprinkle/spread the toppings on the batter (increasing or decreasing quantities according to your tastes)
-
Step 5Bake 350 F for 30 to 35 minutes
-
Step 6Some people pour a little cream in the bowl over the cake when it is served. Yum!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Sweet Breads
Keyword:
#rhubarb
Keyword:
#buttermilk
Ingredient:
Fruit
Method:
Bake
Culture:
American
Tag:
#Heirloom
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes