Rhubarb Cake

This moist, tender & tasty pastry can be
 usedas a dessert or as a coffee cake.

I grew up eating rhubarb sauce—my mom and Grandma Newell both made it once the tart stalks of rhubarb were ready to harvest. Mom also made delicious rhubarb desserts.  So when Joanna Berry told me about this recipe it seemed logical to give it a try. 

Rhubarb Cake  Makes an 8x12" cake

1½ cups packed brown sugar

½ cup shortening (butter flavored Crisco®)

1 teaspoon vanilla

2 eggs

1 cup buttermilk

1 teaspoon baking soda

½ teaspoon salt

2 cups all-purpose flour

1 ½ to 2 cups diced rhubarb – fresh or frozen

Topping: ¼ cup granulated sugar & ½ teaspoon ground cinnamon + I added ½ cup chopped pecans

1. Cream together the brown sugar and shortening.
2. Add vanilla, eggs and buttermilk and mix to combine.
   
3. Add baking soda, salt and flour and mix thoroughly.
   
4. Fold in rhubarb.
5. Pour mixture into a greased or sprayed 9”x13” baking pan or dish.
   
6. Mix together: granulated sugar and cinnamon + pecans, if desired; sprinkle over the top of the cake.
   
7. Bake in a preheated 325° oven for 50 minutes or until toothpick inserted in center comes out clean.
   
8. After cake is partially cooled, drizzle with powdered sugar frosting.

Powdered Sugar Frosting for drizzling

1½ cups powdered sugar, sifted

2 ½ teaspoons milk

½ teaspoon vanilla

1 teaspoon soft butter

1. Add ingredients to a food processor and blend.
2. Add more milk or powdered sugar depending on desired consistency.

Other Rhubarb Recipes at this site:

Rhubarb Crumble Pie 
Rhubarb-Strawberry Pie

Recipe without photos . . .

Rhubarb Cake    Makes an 8x12" cake

1½ cups packed brown sugar

½ cup shortening (butter flavored Crisco®)

1 teaspoon vanilla

2 eggs

1 cup buttermilk 

1 teaspoon baking soda

½ teaspoon salt

2 cups all-purpose flour

1 ½ to 2 cups diced rhubarb – fresh or frozen

Topping: ¼ cup granulated sugar & ½ teaspoon ground cinnamon + I added ½ cup chopped pecans

1. Cream together the brown sugar and shortening.
2. Add vanilla, eggs and buttermilk and mix to combine.
3. Add baking soda, salt and flour and mix thoroughly.
4. Fold in rhubarb.
5. Pour mixture into a greased or sprayed 9”x13” baking pan or dish.
6. Mix together: granulated sugar and cinnamon + pecans, if desired; sprinkle over the top of the cake.
7. Bake in a preheated 325° oven for 50 minutes or until toothpick inserted in center comes out clean.
8. After cake is partially cooled, drizzle with powdered sugar frosting.

Powdered Sugar Frosting for drizzling

1½ cups powdered sugar, sifted

2 ½ teaspoons milk

½ teaspoon vanilla

1 teaspoon soft butter

1. Add ingredients to a food processor and blend.
2. Add more milk or powdered sugar depending on desired consistency.