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 cinnamon sugar. It was more delicious than I can tell you.
The recipe is from cousin Marilyn’s mother. Passed down through their family tree.
When I asked, maybe begged for the recipe… cousin Marilyn sweetly said, “Yes.”
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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
- 1–1/2 teaspoon baking soda
- 3 cups diced rhubarb
- 1/2 cup sugar
- 1 teaspoon cinnamon
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 topping, along with reserved 1/2 cup chopped rhubarb, over the cake.
Bake about 40 minutes, or until a cake tester inserted in the middle comes out clean.