My Mom was kind enough to give me her Fall rhubarb harvest! I love rhubarb! I love making rhubarb crisp, in fact I love it so much I never even thought of experimenting with other rhubarb recipes until dinner at Mr. H’s grandma and grandpa’s house one night when his grandma made this out-of-this-world rhubarb cake!
It’s moist, sweet, slightly tart, soft with a perfectly crunchy cinnamon sugar top! This has become one of our family’s favorite desserts, and I can’t wait to make it again! (Is it summer yet?!) Naturally, I couldn’t wait to share this recipe with you. Make this as soon as you get the chance, I’m confident you will be pleasantly surprised, even if you or someone you know is not a fan of rhubarb. Try it, you won’t be sorry! Can’t wait to hear what you think!
Rhubarb Cake
Ingredients
2 1/2 cups sugar (save 1 cup for topping)
1/2 cup margarine
1 egg
1 tsp vanilla
1 tsp salt
4 cups rhubarb
1 cup sour milk (1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
2 cups flour
1 tsp baking soda
1 tsp cinnamon
Directions
Cream 1 1/2 cups of sugar and the margarine well. Add egg, vanilla and salt. In another bowl, mix together flour and baking soda. Alternate adding the flour and soda mixture with sour milk to the creamed mixture. Mix well. Add rhubarb, mix lightly. Pour into greased 9 x 13 pan. Mix remaining 1 cup of sugar with cinnamon, sprinkle on top of batter. Bake at 350 degrees for 40 minutes, or until toothpick comes out clean. Serve with a dollop of whipped cream! Enjoy!
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