I can’t wait until I have a house of my own with a garden. I want to plant rhubarb. Every spring I start begging friends with rhubarb plants to share their excess rhubarb and I use it to make this delicious cake. I got the recipe from my fencing coach back home and have modified some of the quantities a little.
This cake is not too sweet and has a nice little crunch on top from the cinnamon and sugar topping! It’s light and fluffy. It’s a great spring dessert!
Rhubarb Cake
1 ½ cups brown sugar
½ cup shortening
1 egg
2 cups flour
Pinch of salt
2 generous cups finely chopped rhubarb
1 cup milk
1 t. vanilla
1 t. baking soda
Topping:
½ cup white sugar
1 T. cinnamon
Cream shortening, sugar and egg. Add flour, salt and baking soda alternately with milk and vanilla. Fold in
rhubarb.
Pour into 9x13 pan sprayed with non-stick spray. Sprinkle with cinnamon and sugar.
Bake at 350 degrees for 35 minutes.
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3 comments:
I loove rhubarb! My first taste of it was only two years ago and I was hooked :) That recipe looks good.
I'm on the lookout for rhubarb recipes and this looks delicious. Bookmarked!
Oh I love this. Rhubarb and me are very good friends.
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