Rhubarb Cake

41 Comments

 

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This is one of the moistest cakes I have ever made. I got this recipe from my mom years ago. I have been making it since the 70’s and it’s still one of my favorites. I grow my own rhubarb and freeze it so I can enjoy it in my recipes all year long. This is a great cake for anyone that doesn’t like extremely sweet cakes smothered in frosting. Just a dusting of powdered sugar is all that is needed for this cake. You bite into the cinnamon flavored cake and then get that tart little bite of rhubarb……sooooo good!

 

The buttermilk is what makes this recipe so moist!

 

In a small bowl, combine 1/2 cup of sugar with rhubarb, tossing to coat rhubarb with the sugar. Set aside.

 

In a medium bowl, combine sugar, egg and Crisco stirring until smooth and combined. Set aside.

 

In a large bowl, combine buttermilk, vanilla, baking soda and cinnamon. Whisk all the ingredients together.

 

Add sugar and egg mixture to the milk mixture. Stir until combined. I use a wooden spoon.

 

Add flour and stir until combined.

 

Pour into an 9″ square baking pan and bake for 30-45 minutes.

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Remove from the oven and let cool. Dust with powdered sugar and serve.

Rhubarb Cake

Ingredients

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2 cups diced rhubarb

1/2 cup sugar

 

1-1/2 cup sugar

1 egg

1/2 cup shortening

 

1 cup buttermilk

1 tsp vanilla

1 tsp baking soda

1 tsp cinnamon

 

2 cups flour

powdered sugar for garnish

Directions

Preheat oven to 350 degrees. In a small bowl, mix rhubarb and 1/2 cup of sugar, set aside.

In a medium bowl cream together 1-1/2 cup sugar with egg and shortening until creamy and smooth. Set aside.

In a large bowl, whisk together buttermilk, vanilla, baking soda and cinnamon. Add the buttermilk mixture to the egg mixture and mix well. Stir in rhubarb.

Stir in flour, mixing until combined. Pour into an ungreased 9″ square pan. Bake for 30-45 minutes. It will get very dark (not burned) on top before the middle is cooked. Depending on your oven, it takes 30-45 minutes. It will look done, the edges will be set but the center will not be cooked through. Just keep baking and checking the center with a toothpick. I check it a 30 minutes and then every 3-4 minutes until the toothpick comes out clean. Remove from the oven and let cool. Dust with powdered sugar and serve.

http://www.InDianesKitchen.com

 

 

 

 

 

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Categories: Cakes

41 Comments »

  18. Just to say that I made this last weekend and speaking as someone who doesn’t normally like Rhubarb, this was delicious! Thanks so much for the recipe ❤ 🙂

    Liked by 1 person

    Reply

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