Rhubarb Abundance: Rhubarb Cake Recipe

As I have shared before I have a HUGE abundance of rhubarb. Time to experiment…

Our Rhubarb Bounty

And this is after I have harvested a couple dozen stalks and a couple other people have done the same. Oh My!

I have not cooked much with rhubarb and so it is experiment time 🙂 I just can’t imagine ignoring such an abundant source of free food!

SO, I searched Pinterest, the internet, put a plea out to friends and family and found quite a few recipes I am going to try out. The list includes cakes, compote, Jam, sweet rolls…. I tried to steer away from recipes that included strawberries (which is traditionally paired with rhubarb)  just because that would quickly raise my costs.

I decided to try this rhubarb cake recipe first because it is a recipe that my husband’s Grandmother uses. I asked her to mail me a copy. I am so glad I did because now I have a great recipe and a copy of it in her handwriting.

Here it is:

Grandma's Rhubarb Cake Recipe
Grandma’s Rhubarb Cake Recipe

As you can see it is a list of ingredients and not much in the instructions list. I was very glad I have baked enough to know the general way you put together ingredients for a cake. The recipe is below with instructions for those of you who would like a little more guidance.

Here is the finished cake:  YUM!

IMG_20140506_163229

 

IMG_20140506_163121

 

It was a wonderful cake with a good moist flake to it. Notice  I said was…  Everyone loved it and it didn’t last long.  The kids were a bit cautious on that first taste test because up to this point the only experience the kids had was eating rhubarb raw. The eating it raw experiment ended quickly with all the kids spitting it out. Oh Boy does that make a mouth pucker!

I would say our first rhubarb recipe was a wonderful success. I think the next experiment is going to be some rhubarb sweet rolls 🙂

Rhubarb Cake

1/2 cup shortening

1 1/2 cup granulated sugar

1 egg

1 cup buttermilk or sour milk (see note) 

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 to 2 cups sliced rhubarb

 

1)Preheat oven to 350°. Prepare 8 x 8 inch cake pan (I used a glass pyrex dish. I am sure a round cake pan would work just as well). 

Note: To prepare pan you can use a baking spray. You can also spread a thin layer of shortening on sides and bottom of the inside of the pan and then dust the inside with flour (tap the pan lightly while turning and then knock extra flour out of the pan). Either method works well and I have used both.

2)In a large bowl,  cream shortening and sugar. Add egg and mix well. Incorporate vanilla and buttermilk (or sour milk if using). Set aside. 

2) In medium size bowl combine the flour, baking soda,  and salt. 

3) Add flour  to large bowl and mix until combined. Add sliced rhubarb. 

4) Pour into prepared cake pan. Top with 1/4 cup sugar and 1/2 tsp cinnamon. 

5) Bake @ 350° for about 60 minutes until a toothpick inserted comes out clean or with just a few crumbs. 

I actually set my timer for 40 minutes and then checked it. I thought that sounded like a long time but low and behold it took 60 minutes.

 

Hope you enjoy the recipe. I know it is going in our recipe binder.

If you have a rhubarb recipe to share I would LOVE to see it. ♥

 

Happy Cooking,

The Frabjus Lady

 

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