Berteen's Rhubarb Cake. A recipe rewind, because some things are too good to miss! - Our Sunday Cafe
Powered by Blogger.

Berteen's Rhubarb Cake. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........!



Berteen's Rhubarb Cake
in honor of my grandmother.
350-degree oven

1/2 c butter
1 1/2 c brown sugar, please do not use dark brown sugar, the flavor will be too strong
1 egg
1 t vanilla

1 t baking soda
2 c flour
1 c buttermilk

2 c diced rhubarb

1/4 c sugar
1 t cinnamon

In large mixer bowl cream together butter and brown sugar. Beat in egg and vanilla. In a medium-size bowl, stir together the flour and soda. Beat 1/2 the flour mixture into the creamed butter, then 1/2 the buttermilk. Beat well after each addition. Repeat. Stir in diced rhubarb. Spread batter into a prepared 9X13 inch pan. Combine the remaining sugar and cinnamon, sprinkle over batter. Bake 35-40 minutes or until tests done. Cool on rack. Serve warm with ice cream, or cool with a homemade custard sauce.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

19 comments

  1. This is awesome... havent had breakfast yet... I take one of everything please! Happy Easter ... this gets me motivated!

    ReplyDelete
  2. Ha! Ha! Melynda, this is a great idea! Recipe and post rewind! I remember too when I was new at blogging, there's no visitors other than my sisters! Some of the recipes that I've made was really good, and it is a good idea to share it one more time! All the cakes here look wonderful! Would love to join you for tea!
    I am extremely happy to share the awards with you, you are one fantastic lady with a lovely site, and a charming foodie pal!
    Happy Easter, Melynda to you and your Honey. Have a lovely Easter Weekend!

    ReplyDelete
  3. Recipe rewind is such a great idea and I'm so glad you're doing it. I too have special memories of my grandparents regarding rhubarb. They lived on a farm and my grandfather would pull me in my little red wagon behind his tractor and then he would always take a sharp turn at the rhubarb patch and dump me in. I loved eating raw rhubarb. I'm keeping this recipe.

    ReplyDelete
  4. My mil always made rhubarb custard pie but that cake sounds like more my choice. Great recipe.

    ReplyDelete
  5. I love your rhubarb cake recipe. But then I love rhubarb anything. Happy Easter.

    ReplyDelete
  6. As soon as I see some rhurbarb, I'm going to make your cake.

    I once heard my Southern Auntie (great aunt, actually) tell someone, "If you ever feel down in the dumps, just get in the kitchen and bake a cake. It will cheer you right up."

    ReplyDelete
  7. What a lovely cake to honor your Grandma's memory :) Happy (early) Easter!

    ReplyDelete
  8. I haven't baked with rhubarb yet, this looks great! Thanks!

    ReplyDelete
  9. I've long believed that the world would be a better place if women were in charge. Got a problem? Put on the tea pot and get a slice of cake. Everyone feels better. Heads get clearer. The chat that follows clears things up. People stop fighting. A big slice of lasagna does the same thing.

    ReplyDelete
  10. Lovin the rewind. I am sad to say that I have never eaten rhubarb. What????

    ReplyDelete
  11. Oh Melynda,
    What a precious tribute to your Grandmother, she must have been a very special lady. I know that she would have been very proud of you! The cake looks delicious, it is a great recipe. Wish I was there to share a piece with you. Thank you so much for sharing with Full Plate Thursday and hope to see you next week! Have a very special week end!

    ReplyDelete
  12. Melynda-Such a perfect idea, a recipe rewind...we've all been there with no readers in the beginning. How could anyone not comment on the amazing desserts you've made, and posted. Love each and every one of them.
    Your tribute to your sweet grandmother was really touching. You must have loved her very much.
    Thanks for sharing!
    HAPPY EASTER!
    xo

    ReplyDelete
  13. I love the idea of going right to dessert! I have to admit I've done that once or twice. I bet the rhubarb cake is scrumptious - I wouldn't know because I've never even tasted rhubarb. A shame, I know.

    ReplyDelete
  14. Stopping by fro Lady Bloggers! It all looks so delicous!

    ReplyDelete
  15. I agree with LeAnn! If more women were in charge we could change the world with dessert! Haha. Just stopping by from LB tea party to say hi!

    Do you make up your own recipes or use old family recipes?

    ReplyDelete
  16. PS - I just saw that you are from Vancouver. I grew up there!!! I live just across the river a little outside Portland.

    ReplyDelete
  17. "a slow river of melting vanilla ice cream or a buttery glaze."
    You had me on this sentence alone.
    MMMMMMMMMM.
    Popping in from Lady Blogger...
    Glad I did :)

    ReplyDelete
  18. Hi - visiting from Lady Blogger Tea Party! The cakes looks marvelous!I have never had rhubarb, you've got me curious about it now! thanks

    ReplyDelete
  19. I love food photos especially the cakes..lol...yum.

    ReplyDelete

We appreciate your visits to Our Sunday Cafe, and encourage comments, questions, and general conversations! Thank you for dropping by!

Back to Top