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.
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'.
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).
Adapted from In This Instance
1 1/2 c. brown sugar, packed
1/2 c. (1 stick) butter, softened
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!