Rhubarb Cake

KevinFrom the Garden, Fruit from the Yard, Rhubarb (kinda)9 Comments

This is the first year I can really pillage my rhubarb. I find I have to remind myself to harvest it as its such a permanent fixture here and there throughout the yard. I know I’ll be grateful I did come winter – the first bags of frozen rhubarb are finding their way into the freezer. Having had my spring dose of stewed rhubarb, which I love, I’m onto something else. I grew up eating a simple but tasty cake that my mom would make with rhubarb. She’s in the middle of a reno and the recipe of my youth sits in a box somewhere, but she offered this as a close approximation. It’s good, but I’m going to work on a version with less sugar and more ‘fruit’. If you have a kick-ass recipe I need to know about, please post it in the comments.

Ingredients: 1 1/2 cup brown sugar, 1/2 cup butter, 1 egg, 1/2 tsp. salt
1 cup buttermilk, sour milk, or sour cream, 1 tsp. vanilla extract
1 tsp. soda, 1/2 tsp. baking powder, 2 1/4 cups flour
1 1/2 cup cut rhubarb

Topping: 1/4 cup sugar,  1 tsp. cinnamon, 1 tsp. nutmeg (optional)

Method: Cream sugar, butter, egg, and salt.  Stir in buttermilk, soda, vanilla, and flour.   Add rhubarb and beat well.  Pour into well-greased 9 x 13″ cake pan.  Sprinkle with topping.  Bake at 375 degrees F. for 35 minutes or until toothpick comes out clean.

9 Comments on “Rhubarb Cake”

  1. Judy Z

    Have you tried just making as a rhubarb crumble (like apple paradise but with rhubarb? Lisa likes to make with rhubarb and rasberries.

    I like to substitute rhubarb in a matrimonial cake recipe, although I tend to not precook the rhubarb (or add sugar to the filling) as I like it quite tart. I do get complaints from others though that it needs more sugar. You could just make your rhubarb sauce to your taste to use as a filling. or add more sugar to the crumble mixture to sweeten things up. I have also made with white sugar, white flour and a bit of cinnamon for a more elegant looking square for special occasions.

    MATRIMONial CAKE with Rhubarb
    1 1/2 c. flour( preferably whole wheat or whole grain for your health)
    1/2 tsp. baking soda
    1 tsp. baking powder
    1/4 tsp. salt
    1 c. butter
    1 c. brown sugar
    1 1/2 c. oatmeal

    Sift flour, soda, powder and salt. Rub in butter with finger tips. Add sugar and oatmeal. Mix well. Spread 1/2 of mixture in 8 x 14 inch greased pan, pat to make smooth. Add thick layer of chopped rhubarb or rhubarb sauce, then cover with remaining crumbs.

    Bake at 325 degrees for 30 to 35 minutes. or until lightly browned.

  2. Judy Z

    PS: Use lots of rhubarb for this recipe (maybe 5 or 6 cups) or if using your sauce put in a layer about half an inch thick. I don’t alwakys measue when I cook so have no idea how many cups of rhubarb I use.

  3. Judy Z

    PSS My friend, Carol that you met at NAIT, has a recipe for rhubarb relish that she swears is fantastic.

    Rhubarb Relish or Chutney
    4 cups of rhubarb chopped 1/2 inch peices
    4 cups of onions diced
    2 cups white vinegar
    2 cups of brown sugar ( or to taste if you want tarter)
    1 tsp of cinnamon
    1 tsp of alspice
    1/2 tsp cloves
    1/2 tsp pepper
    1 tsp of salt
    Bring to boil on top of stove then continue in 325 degree oven util thickened. (Carol says you can cook on top of stove but is less likely to scorch in the oven – or you can process in crock pot until thickened.)
    Carol alway at least doubles the recipe to make it worthwhile as only makes two pint jar.
    Use your typical canning methods to preserve for winter.
    Wonderful with roast beef pork or toast.

  4. A Canadian Foodie

    I’ll have plenty of rhubarb to try this recipe. I have a great one also my mom makes and will post soon. I just found a rhubarb bellini from one of your readers who found me… it is a Jamie Oliver recipe… and I am definitely going to make that at the brunch I am hosting the day after the wedding in a couple of weeks. I have contacted Brittany and fingers are crossed. This just gave me another idea. Maria brought me a breakfast pudding one time. It was not sweet, but biscuit wholesome with fruit and I put some in a bowl, and added milk – and it made a great breakfast “cereal” or dish. I could do a mixed fruit breakfast pudding with the rhubarb to avoid adding any sugar. I need to get her recipe, too!

  5. greenhorn

    Hi Kevin,

    I found your web blog through Matron of Husbandry. We are “neighbors” (pacific nw). She has a recipe for Rhubarb Blondies- yoiu should check it out. v good.

  6. Maurin

    Thank you for sharing this recipe, it was delicious, specially after a few days…. I used an organic full fat sour cream and whole wheat flour and just loved it!

  7. Pingback: quick and easy chicken recipe

  8. Pingback: city of killeen

Leave a Reply

Your email address will not be published. Required fields are marked *

Sorry, we need to make sure you are not a robot. *