{"id":40712,"date":"2023-06-05T00:57:31","date_gmt":"2023-06-05T04:57:31","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=40712"},"modified":"2023-06-05T00:57:31","modified_gmt":"2023-06-05T04:57:31","slug":"old-fashioned-rhubarb-cake","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2023\/06\/05\/old-fashioned-rhubarb-cake\/","title":{"rendered":"Old Fashioned Rhubarb Cake"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=300%2C67&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"40715\" data-permalink=\"https:\/\/willceau.com\/news\/2023\/06\/05\/old-fashioned-rhubarb-cake\/rhubarbcake-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/RhubarbCake.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"RhubarbCake\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/RhubarbCake.jpg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/RhubarbCake.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-40715\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/RhubarbCake.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/RhubarbCake.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/RhubarbCake.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>I&#8217;m a huge fan of strawberry rhubarb pie, but this old fashioned rhubarb cake is a close second. It&#8217;s light in texture, moist, and studded with chopped rhubarb. It&#8217;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.<!--more--><\/p>\n<ul>\n<li>2 cups flour<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1 1\/4 cups light brown sugar<\/li>\n<li>1\/2 cup butter<\/li>\n<li>1 large egg<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1 cup milk<\/li>\n<li>2 1\/2 cups chopped rhubarb<\/li>\n<li>1\/3 cup granulated sugar<\/li>\n<li>1 teaspoon cinnamon<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 350\u00ba. Grease a 9&#8243; x 13&#8243; pan.<\/li>\n<li>In a small bowl, sifted the flour, baking soda, and salt.<\/li>\n<li>In a large bowl, cream the brown sugar and butter, add the egg and vanilla.<\/li>\n<li>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.<\/li>\n<li>In a small bowl, whisk the granulated sugar and cinnamon, sprinkle on top of batter.<\/li>\n<li>Bake for 40 minutes, testing with a toothpick.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m a huge fan of strawberry rhubarb pie, but this old fashioned rhubarb cake is a close second. It&#8217;s light in texture, moist, and studded with chopped rhubarb. It&#8217;s the kind of cake where you leave a knife in the &hellip; <a href=\"https:\/\/willceau.com\/news\/2023\/06\/05\/old-fashioned-rhubarb-cake\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[97,3187,3712,1648],"class_list":["post-40712","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-baking","tag-cakes","tag-no-frost-cakes","tag-rhubarb"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-aAE","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":35757,"url":"https:\/\/willceau.com\/news\/2021\/03\/29\/rhubarb-cake\/","url_meta":{"origin":40712,"position":0},"title":"Rhubarb Cake","author":"Tina Garceau","date":"March 29, 2021","format":false,"excerpt":"What do I love about spring? Putting the boot tray away, daffodils, pink flowering trees, and rhubarb. This cake is light and sweet, and studded with diced rhubarb. This no fuss dessert would be the perfect finale to an Easter dinner! 2\/3 cup granulated sugar + 2 tablespoons for top\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/03\/RhubarbCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/03\/RhubarbCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/03\/RhubarbCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":16278,"url":"https:\/\/willceau.com\/news\/2014\/05\/05\/rhubarb-upside-down-cake\/","url_meta":{"origin":40712,"position":1},"title":"Rhubarb Upside-Down Cake","author":"Tina Garceau","date":"May 5, 2014","format":false,"excerpt":"Upside-down cake - it's not just for pineapples anymore!\u00a0I was excited to discover\u00a0a vendor with rhubarb in the market on Saturday and I knew I\u00a0had\u00a0to make this cake. (Why is it so hard to find rhubarb in Philadelphia?) It starts off on top of the stove in a cast iron\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":44997,"url":"https:\/\/willceau.com\/news\/2025\/04\/28\/rhubarb-peach-pie\/","url_meta":{"origin":40712,"position":2},"title":"Rhubarb Peach Pie","author":"Tina Garceau","date":"April 28, 2025","format":false,"excerpt":"It's spring, and rhubarb has made an appearance in the market. Usually that would result in a strawberry rhubarb pie, but I decided to shake things up and substitute peaches for the strawberries. It was heavenly! For the pie crust: 1 1\/3 cups flour 1\/2 teaspoon salt 1 stick butter,\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/RhuPeach.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/RhuPeach.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/RhuPeach.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18626,"url":"https:\/\/willceau.com\/news\/2015\/04\/29\/rhubarb-crumb-muffins\/","url_meta":{"origin":40712,"position":3},"title":"Rhubarb Crumb Muffins","author":"Tina Garceau","date":"April 29, 2015","format":false,"excerpt":"My obsession with rhubarb continues - this week in muffin form. These muffins have the perfect amount of fruit and the crumb topping is heavenly!\u00a0 Crumb Topping: 1\/2 cup flour 1\/2 cup granulated sugar 3 tablespoons light brown sugar 1\/2 teaspoon lemon zest 1\/2 teaspoon kosher salt 1\/4 teaspoon vanilla\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/RhubarbMufins.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/RhubarbMufins.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/RhubarbMufins.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":12999,"url":"https:\/\/willceau.com\/news\/2013\/05\/14\/buttermilk-waffles-with-rhubarb-compote\/","url_meta":{"origin":40712,"position":4},"title":"Buttermilk Waffles with Rhubarb Compote","author":"Tina Garceau","date":"May 14, 2013","format":false,"excerpt":"I have industrial wire shelves in my kitchen to hold the things my cabinets can't - large canisters of flour and sugar, a classic diner covered cake stand, stacks of folded cloth napkins, a 70's harvest gold stand mixer from Sears gifted to me by my father-in-law, and tin boxes\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/WafflesRhubarb.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/WafflesRhubarb.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/WafflesRhubarb.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":12898,"url":"https:\/\/willceau.com\/news\/2013\/05\/07\/strawberry-rhubarb-apple-pie\/","url_meta":{"origin":40712,"position":5},"title":"Strawberry Rhubarb Apple Pie","author":"Tina Garceau","date":"May 7, 2013","format":false,"excerpt":"I had planned for a lazy Sunday - a load of laundry, a little time in the studio, a walk around the neighborhood with my camera. My game plan drastically changed when I discovered that one of the vendors on 9th Street had rhubarb. Around these parts, rhubarb has a\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/RSASlice.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/RSASlice.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/RSASlice.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/40712","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=40712"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/40712\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=40712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=40712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=40712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}