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I originally posted this recipe in March of last year. Now that I can harvest my own rhubarb (!), I decided to make this cake for dessert last night.
It's now 12:30 the next day and there is one piece left.
Cinnamon-Sugar Rhubarb Cake adapted from Taste of Home
1/2 cup shortening (I used half butter, half shortening)
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups diced fresh rhubarb
1. Cream shortening, brown sugar, and sugar. Add egg and vanilla and beat for 2 minutes.
2. Add buttermilk alternately with dry ingredients.
3. Stir in rhubarb
4. Top with 1/2 cup sugar and 1 tsp cinnamon.
5. Bake in a greased 9x13 pan at 350 degrees for 40-45 minutes.
This cake makes the perfect dessert or breakfast. It's moist, and sweet - combined with the tart punch from the rhubarb. The topping is just crunchy enough, with the zip of the cinnamon adding that little something special! You can also make muffins and have a breakfast to go. Enjoy!
okay- is that a neymeyer thing? to cut an entire piece out, avoiding the edge? curt does that. i love the edge piece, so it works well! :)
ReplyDeleteThis recipe is one I'll have to pass along to my Dad. He is a rhubarb freak !
ReplyDeleteAnother interesting recipe. I'm not a huge fan of rhubarb, but it does look good.
ReplyDeleteYeah! I'm so glad you've been able to harvest your rhubarb! Hopefully, I'll get to mine this weekend-I have one bunch that's big enough-note--if some of it "goes to seed" by sprouting a big seed head, just pull or cut it out. Let the season begin!!
ReplyDeleteAunt Jean
This looks so good. Am always on the hunt for a new rhubarb recipe. If you make muffins how long do you bake them? I have 4 1/2 cups jut waiting in the fridge to be used but it's prom for LIsa tonight so am having to wait to use it. My favorite is coffee cake made in two round pans. However, I make a mean crisp too. Can't wait to make jam. That is so easy and brings back so many memories of my grandma. (had to eat it with oatmeal and every bite). So, guess it sounds like I really like rhubarb!!
ReplyDeleteMiss you all but see you soon. Yea.
i have rhubarb in our fridge too (thanks to my m-i-l!) am going to make this week! p.s. made the crab quiche last week and LOVED it! thanks for all your delicious creations!
ReplyDeleteang