Old Fashioned Rhubarb Cake

Rhubarb screams spring! As soon as May hits, the rhubarb is ready for picking and baking scrumptious treats. This easy cake surely will satisfy everyone! Can even serve it at breakfast!

Old Fashioned Rhubarb Cake

Yield: 13 x 9 pan or 12 servings

Ingredients:

1/2 cup butter, softened
1 1/4 cup sugar, divided
1 large egg
1 cup buttermilk (or 1 cup milk & 1 teaspoon lemon juice)
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups chopped rhubarb, fresh or frozen
1/2 teaspoon cinnamon

Mlilk Topping:

1 1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla

Toppings: Whipped cream, Cool whip or Ice cream

Equipment needed:

Large bowl or stand up mixer
Rubber spatula
Liquid and dry measuring cups
Measuring spoons
Wire whisk
Cutting board
Chef knife
13 x 9-inch baking pan

I always remember my Aunt baking with fruit! She had numerous fruit trees and bushes around the yard and every summer we always were served yummy desserts. She was raised by Czech parents, my grandparents, that baked often too. I cherish this recipe, as the copy above is actually in her own handwriting. My cousin sent a couple family fruit recipes to me last month. Since there is rhubarb to harvest... there is baking to be done! Grab your rhubarb and let’s bake!

Preheat oven to 350 F.

The first step to any baking recipe always involves the creaming of the butter and sugars. Creaming incorporates air into fat, beginning the process of creating a tender crumb. Softened butter is essential! Place the two into a mixing bowl and blend well until smooth and creamy. Add the egg and continue beating until well blended and creamy yellow.

Meanwhile, as your butter is creaming, prepare the dry and wet ingredients. Place the flour, salt and baking soda in a small mixing bowl. Mix well with a wire whisk and set aside. Pour the vanilla into the buttermilk and mix well. If you don’t have buttermilk... Don’t stress! Add 1 teaspoon of lemon juice into a cup of milk and this will work just fine. Adds a little bit of acid to the milk, which along with the baking soda, creates a fluffy baked texture.

To prep the rhubarb, cut off the leaves and ~ one inch off of the bottom root end. Wash rhubarb well and pat dry. Cut stalks into 1-inch chunks. Depending on the age of the rhubarb, there may be tougher fibers to peel away. Frozen chopped rhubarb can also be substituted. Rhubarb shrinks quite a bit due to its high moisture content.

When mixing a cake, combine the liquid and dry ingredients together in intervals. Place about half of the flour and milk mixture in with the creamed egg/ butter mixture. Blend well for about one minute. Add remaining flour and milk and continue to mix on medium low speed for about 1 minute. Don’t overmix!! Stir in the chopped rhubarb by hand.

Last step! Grease the baking pan with a little butter. Pour in the batter and level. Combine the last 1/4 cup of sugar and cinnamon together for the topping and sprinkle evenly over the cake. Place in preheated 350 F oven and bake for ~35 minutes or golden brown and tester comes out clean.

I love this cake served warm with a little whipped topping. My aunt used to serve it with a little sweetened milk poured over the cake squares. I’ve also indulged with a bit of vanilla ice cream too... Tasty even plain! So difficult not eating more than one piece, but fairly low in sugar compared to most cake and there isn’t any frosting!! I even eat it for breakfast… ENJOY!!