Monday, June 29, 2009

"Use Your Rhubarb" Cake

At the berry picking farm, I impulsively grabbed a few stalks of rhubarb from the farm stand, with no plan for what to do with it. I live on the edge! Since we were leaving town shortly, I needed to figure out the tastiest way to use it up at the last minute. Luckily, the lovely Tara of In This Instance recommended this cake to me (she's been making it since she was a kid!), and she made my decision pretty easy.

Rhubarb Cake

This cake is absolutely divine. Visually, it's not too impressive, but trust me on this one. It makes up for it a million times over in flavor and texture. Just one warning: bake it at home alone on an empty stomach at your own risk. I might know someone who did that, and she might have gotten a little carried away, if you know what I mean. Just sayin'.

Rhubarb Cake

I soured the milk using apple cider vinegar, and I used turbinado sugar (the big, crystally kind) on top instead of granulated. The sugar gave the cake a nice, crunchy finish; I highly recommend using it. If you're trying to decide on a rhubarb dessert, there's no question I like this better than the rhubarb crisp I made a few months ago (although that was mightily delicious as well).

Rhubarb Cake
Adapted from In This Instance
Printable Recipe
Serves 12

1 1/2 c. brown sugar, packed
1/2 c. (1 stick) butter, softened
1 egg
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 c. 'sour milk' (milk + 3 tbsp. vinegar to equal 1 cup)
1 tsp. vanilla extract (for a richer flavor, use 1 1/2 tsp.)
2 c. chopped rhubarb
1/4 c. sugar (Amy's note: use turbinado sugar if possible!)
1 tsp. cinnamon

1. Preheat oven to 350F.

2. Using an electric mixer, cream the brown sugar, butter, and egg. Mix in the flour, salt, and baking soda. Add the milk and vanilla, then stir in the rhubarb. Pour into a greased 9x13 baking pan.

3. Stir together sugar and cinnamon, sprinkle on top of the cake. Bake for 40 minutes. Enjoy!


Marta said...

Lovely cake, it looks to be very moist and tender! there's nothing like seasonal baking!

SK said...

Great recipe. The cake was light and moist. Perfect amount of rhubarb. Topping is successful with regular granulated sugar. It was a hit at the co-op board mtg. Hope you are enjoying vacation!

Emily said...

I think I figured out how to post! That rhubarb cake looks wonderful - and that answers my question of whether it's still in season. And... your blog came to the rescue when I was at the grocery store thinking "what the heck am I going to bring for dessert, because I don't make dessert!" Remembering that i phones are cool, I whipped Mark's phone out and quickly had all of your suggestions in mind. Thanks!

Bella Baker said...

I have never used Rhubarb before and I have always been curious about it. I may have to give it a try!! have a great time on vaca and happy anniversary!!!

Beth Erickson said...

So, having rhubarb in the cake makes it a little healthier, right? I am so going to try this, this looks delicious and oh-so-tart. By the way, your blog is my new favorite thing ever! Hope you are having fun on your trip, talk to you soon! ~Beth

nick said...

I don't know about this one.

Send me a piece and I 'll let you know :)

Go to College, Cayman said...

Stumbled across this, and can't wait to make it tomorrow! Sunday dinner for 12 this will be just the ticket, with some vanilla ice cream.

test it comm said...

That rhubarb cake looks really good!

Tara Vorhes said...

So glad you enjoyed it, Amy!

Emily said...

This was such a wonderful, simple cake - a crowd pleaser!

Tim said...

Delicious cake, I just tried it myself and loved it! Thanks for the recipe, even a baking novice like me could figure it out :)

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