Old Fashioned Rhubarb Cake

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

1. Preheat oven to 350º. Grease a 9″ x 13″ pan.
2. In a small bowl, sifted the flour, baking soda, and salt.
3. In a large bowl, cream the brown sugar and butter, add the egg and vanilla.
4. 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.
5. In a small bowl, whisk the granulated sugar and cinnamon, sprinkle on top of batter.
6. Bake for 40 minutes, testing with a toothpick.