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.
Remove from the oven and let cool. Dust with powdered sugar and serve.
Rhubarb Cake
Ingredients
http://www.InDianesKitchen.com
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.
Mmm.. That looks tasty.
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Thank you Dan! Rhubarb is another thing my mom fixed. Very sour to eat it plain but really good in recipes!
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Sour? I love sour and your Rhubarb.
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Thanks!
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Anytime.
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I just pinned this one! I love rhubarb anything, I am leaving for a few days so will have to make this one when I get back. Thanks for sharing!
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You’re welcome! It is delicious!
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This is sooo delicious. Diane describes it perfectly. A must each year.
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Thank you!
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Im must say rhubarb is much underrated. I will have to try this. Thank for the follow too
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Yes it is! I can’t eat it plain but OHHHH I love it cooked! Thank you too!
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We grew this in our backyard garden as a child. Thanks for the memory! 🙂
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Your welcome! I use to reach across our neighbors fence and sneak a piece. I ate it right from the plant. Way to sour to do that
now that I’m older but oh how I love it in dishes!!!
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Great story!!! Delish.
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