I’m a huge fan of strawberry rhubarb pie, but this old fashioned rhubarb cake is a close second. It’s light in texture, moist, and studded with chopped rhubarb. It’s the kind of cake where you leave a knife in the pan, so you can take another sliver every time you walk into the kitchen! Make this cake and hurry, because rhubarb season is almost over.
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups light brown sugar
- 1/2 cup butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 1/2 cups chopped rhubarb
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350º. Grease a 9″ x 13″ pan.
- In a small bowl, sifted the flour, baking soda, and salt.
- In a large bowl, cream the brown sugar and butter, add the egg and vanilla.
- Add the flour mixture and milk in three batches, fold in the rhubarb. Pour in prepared baking dish, smoothing the batter with a rubber spatula.
- In a small bowl, whisk the granulated sugar and cinnamon, sprinkle on top of batter.
- Bake for 40 minutes, testing with a toothpick.
Nice!!!
It’s sooooo good!