Old Fashioned Vanilla Rhubarb Cake
A friend recently gifted me a couple pounds of rhubarb from her garden. She told me the Rhubarb plant was a cutting of a plant her grandfather had planted in his yard in 1910. At the same time I was preparing to host a small get together for the tree in my front yrd – it blooms the most fragrant flowers at the end of May every year. I needed to keep the party simple with finger foods, so pie or cobbler was out of the question. Then, I found an amazing recipe for a rhubarb cake, the blog post said this recipe was a century old family favorite that had been passed down for generrations, it seemed like the perfect recipe for the heritage rhubarb!
With gratitude, I share the original recipe link from https://ourlovelanguageisfood.com/rhubarb-cake/. Below is my rendition of it.
Cake Ingredients:
1/2 c. butter, softened
2/3 c. brown sugar
1/2 c. granulatedsugar
2 eggs
1 c. buttermilk
1 T. Vanilla Extract
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp salt
2 c. chopped rhubard stems
For Topping:
1/4 c. granulated sugar
1 tsp. cinnamon
Instructions:
Preheat oven to 350°F, grease a 9×13 baking pan and set aside.
In a mixing bowl, cream together the butter and sugars.
Beat in the eggs.
Stir in the buttermilk and vanilla extract, mix well until smooth.
In a seperate bowl, whisk flour, baking soda, and salt together.
Gently mix dry ingedients into wet, stir just until combined.
Fold in diced rhubard.
Spread into greased pan.
Mix topping ingredients and sprinkle over top of cake.
Bake for about 35 minutes or until a toothpick inserted in the center comes out clear.
Let cake cool for 15 minutes or so, then slice and enjoy!
Note* This cake keeps very well in the fridge for a week or ten days, if properly covered.