Sunday, May 29, 2016


It is that time of year again - rhubarb is coming up in the garden.  With an upcoming potluck at work, I decided to make rhubarb cake.  I doubled the recipe provided below and it was not any more difficult to make.  You can also create a crunch topping of butter, cinnamon and sugar to add to the top of the batter in the baking pan but I skipped doing that.  I thought that the cake would be sweet enough and the crunch topping would make more crumbles which I want to avoid since I will be cutting the cake into servings beforehand.  I didn't have buttermilk so I used almond milk and added a tablespoon of vinegar to the measuring cup to sour the milk about 10 minutes prior to adding it the batter.   Great tasting rhubarb cake!

The mix master does a great job in combining all of the ingredients.

Ready for the oven. 
Out of the oven and cooling.


1/2 cup butter or vegetable shortening
1 1/2 cups sugar
1 egg
1 tsp vanilla

2 cups flour
1 tsp baking soda
1/4 tsp salt

1 cup buttermilk 

2 cups rhubarb, chopped into small pieces
1 tbsp flour


In a large bowl or mix master, cream the butter and sugar.  Add the egg and vanilla and combine well.   In another bowl mix the flour, baking soda and salt.  Instead of adding all at once the flour mixture and buttermilk to the butter sugar mixture, add the flour and buttermilk mixture in portions and mix after both portions are added to the butter sugar mixture.  Using a mix master, I had it mixing the whole time and added the flour mixture and buttermilk in 1/3 portions.  Using the empty bowl from the flour mixture, add the chopped rhubarb and tablespoon of flour.  Mix the flour around the rhubarb and then add this to the cake batter. Mix well. 

Pour the batter into a 9 X 13 inch baking pan.  I lined the baking pan with parchment paper to make it easier to cut into portions once it cooled after baking.  Bake at 350 degrees F for 45 minutes or until done.  Makes about 16 - 18 servings.

Modified from all recipes. com

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