Thursday, August 26, 2010

Rhubarb Cake

One of my favorite things about summer at my parents house is their big patch of rhubarb, in the back yard. I have so many fond memories of sitting on the back steps, with friends, cups of sugar at hand and munching on rhubarb. As I got older, I started to appreciate rhubarb as more than a quick snack. My Mom would make this cake every summer and I never really was interested in it, until I was older. Now it's one of my summer must haves. Thankfully we live closer to my parents, so I can make this cake when ever I want, which makes me so very happy. This cake is more dense and chewy, than regular cakes. The batter is supper thick and the rhubarb add moistness. The cinnamon sugar topping helps balance the tart rhubarb and the meaty toasted nuts adds a wonderful savory note to the sugary topping. The kids, who will not touch raw rhubarb with a ten foot pole, with scarf down a piece of this cake in the blink of an eye. One of my favorite ways to relive my childhood memories.


Rhubarb Cake

3 C chopped rhubarb
1/2 C shortening
1 1/2 C sugar
1 egg
2 C+1 Tbs flour
1 C buttermilk or sour milk


1/4 C sugar
1/2 tsp cinnamon
1/2 C chopped walnuts

Preheat oven to 350 degrees. In a medium bowl, cream together the sugar and shortening. Add egg and mix well. Add flour, alternating with milk and mix until just combined. Fold in rhubarb and pour into a lightly greased 9x11- inch baking dish. In a small bowl combine 1/4C sugar, cinnamon and walnuts. Sprinkle over cake batter and bake for 45 minutes.


This post linked to

Hearth and Soul


Brenda said...

I love using buttermilk in baking and that topping looks so crunchy and yummy!

Melynda said...

Love rhubarb, this looks delicious. Thanks.

a moderate life said...

Hi Cindy! Thanks so much for linking this lovely recipe to the hearth and soul hop this week! I love that you share your childhood memories of rhubarb as well. It really interests me to learn how people fall in love with certain foods. I also adore rhubarb because my gran cooked it often in so many different early summer ways! This recipe looks decadent and I am certain the sweetness of the topping is perfect for the rhurbarb's bite! It does seem such an old fashioned "sweet" veggie to me. Next chance I get I will make some for my children to try because they never got to eat at my gran's table. By the time they were born, she wasn't cooking anymore big meals. Thanks again for sharing and all the best to you! Alex@amoderatelife

Christy said...

I remember sitting outside with a stick of rhubarb and sugar at one of my uncles houses - what a great memory. I have had rhubarb pie but never cake - this sounds so yummy! Thanks for sharing it with us at the Hearth and Soul Hop!