Grandma's Rhubarb Cake

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…

If I had an acre of garden space, and it was all rhubarb plants, I am not certain, I would have enough to keep me happy! I could eat rhubarb every day and not tire of it. This cake is a fine example of how to use some of that rhubarb I dream about! This is delicious just as it comes from the oven (I do suggest letting it cool a bit, however) but a spot of ice cream or whipped cream, never hurts! 

Grandma's Rhubarb Cake, use fresh or frozen rhubarb.
Grandma's Rhubarb Cake

Grandma's Rhubarb Cake
350 degrees

1/2 c butter
1 3 oz package cream cheese
1 1/2 c light 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 a large mixer bowl cream together butter, cream cheese, 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.

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 done in your oven.
Cool on a rack. Serve warm with ice cream, or cool with a homemade custard sauce.

Serves 16-20


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  1. Every Year!!! Every single year you taunt me with your rhubarb this and rhubarb that and I want rhubarb so bad right now. Don't blame me if I show up unannounced at your front door with a "Will work for rhubarb" sign. Except I wouldn't really be expecting to have to do any work.

  2. this cake looks like perfection! i love cooking with rhubarb! Love it

  3. Is that your homegrown rhubarb? That cake looks delicious, and can you believe I have never eaten rhubarb? Don't know why.


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