An amazing rhubarb cake recipe that came from a co-worker a few years back. I love rhubarb and have always wanted a plant in my garden but have never had the good fortune. Luckily I have friends and family in rural New Brunswick who are very happy to donate bag fulls of this tart spring fruit.
1/2 cup softened butter
1 1/2 cups sugar
1 egg
1 tsp vanilla
2 cups sifted flour
1 tsp soda
1/2 tsp salt
1 cup buttermilk
2 cups chopped rhubarb (1/2 inch pieces)
1 tbsp flour
Method: Cream butter and sugar until smooth and creamy; beat in egg and vanilla. Sift together 2 cups flour, soda, and salt. Add to creamed mixture alternately with buttermilk, making 2 dry and 2 liquid additions. Toss rhubarb with 1 tbsp flour and mix gently into batter. Spoon into greased 13 X 9 cake pan and smooth surface.
Topping: 1/4 cup softened butter, 2 tsp cinnamon, 1 cup firmly packed brown sugar. Blend together all ingredients and sprinkle evenly over batter.
Bake at 350F for 45 minutes or until the cake has risen and browned and comes away from the edges of the pan and a skewer inserted in the centre comes out clean.
Makes about 18 servings.
FACT: did you know that Canadian all-purpose flour is pre-sifted?? No need to get out that old-fashioned sifter, I didn't for this recipe and the cake came out extremely light and fluffy!
Rhubarb Facts
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I love this cake. I got it from Canadian LIving magazine a gazillion years ago. I made it again last night when we had friends over, because it is a big cake, easy to make, and serves lots. I've also tried it with raspberries, as I had a neighbour with lots of raspberry bushes. Also very good. Found your blog when I went searching for the recipe online, because one of my guests asked for the recipe and I thought it would be easier to send her the link. Thanks for posting.
ReplyDeleteThanks for your comment! It's always a nice surprise when I find out that people actually visit my blog:) I haven't written for quite a while, but hope to get back into it in the fall. Hope you're having a fabulous summer!
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