I have had a few requests for rhubarb recipes. Since I love rhubarb I am more than happy to share a few. I wish I could grow my own here, but I don’t think my landlord would appreciate me hauling in dirt to dump on my 15th floor balcony to grow some.
This recipe is an oldie but a goodie. My mom used to make it a long time ago.
It is moist and a little tart with a nice sugary crunch on the top.
What you need
2 cups brown sugar
½ cup butter
1 cup buttermilk
2 cups flour
1 tsp. baking soda
½ tsp. salt
2 cups dices rhubarb
½ cup granulated sugar
1 tsp. Cinnamon
Preheat oven to 350 degrees. Spray a 9X13 inch pan with non-stick spray.
Cream the butter and sugar together. Add in the eggs one at a time, mix until well blended. Mix in the buttermilk. Stir in the flour, salt and baking soda.
Fold in the rhubarb.
Pour the batter into the prepared pan and smooth off the top.
Sprinkle the sugar/cinnamon mixture over the top of the batter.
Bake for 30-40 minutes, until golden brown and a toothpick comes out clean.
This cake is lovely on its own, but it is even better with a scoop of vanilla ice cream on it!