It’s rhubarb season. And I wait for it all year long. I adore spring for its beauty and freshness. The new life it brings to our world. Among those loves of spring is rhubarb. Most especially… this Rhubarb Cake.
When I begin to see stalks of crimson rhubarb lining the produce shelves at my favorite market, I truly know as Frog said to Toad — “Spring is just around the corner.”
I’ll never forget the first time I had this cake. It was a sweltering Saturday and a family reunion in Yakima, Washington. Muggy and hot. I’m not a fan of humid. And it was so humid that day. But then I tasted this cake, dusted with brown sugar and cinnamon. It was more delicious than I can tell you.
As family reunions go, you can ask for things like this.
And cousin Marilyn sweetly said, “yes.” And here is the recipe passed to her by her mother.
Rhubarb Cake: A Simple Recipe I Wait For All Year LongPrint
It’s rhubarb season. And I wait for it all year long. Many reasons, but the one that stands out like a clarion of spring is Rhubarb Cake.
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- large egg
- 1 teaspoon vanilla
- 1 cup buttermilk
- 2 cups plus 2 tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 cups diced rhubarb
Preheat oven to 350°F.
Prepare a 9 x 13-inch baking pan with nonstick cooking spray.
Chop rhubarb, reserve 1/2 cup and toss the remaining with 2 tablespoons of flour.
Cream butter, sugar, egg, and vanilla together. Add buttermilk. Finally, add the dry ingredients; flour, salt, baking soda. Fold in rhubarb and spread into prepared pan. Sprinkle the top with reserved chopped rhubarb, brown sugar and cinnamon.
Bake about 40 minutes, or until a cake tester inserted in the middle comes out clean.