Simple to make, this rhubarb cake is similar to a coffee cake. It's sweet and moist with tender bits of tart rhubarb throughout. Sprinkling cinnamon sugar on top creates a sugary crust that is a nice contrast in texture to the cake and adds a hint of cinnamon. A delicious light dessert or snack with afternoon tea. I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb. Never frozen and then thawed rhubarb because it doesn't work well.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 cup(s) milk
- 1 tablespoon(s) vinegar
- 1 1/2 cup(s) brown sugar
- 1/2 cup(s) butter
- 1 large egg
- 1 teaspoon(s) baking soda
- 2 cup(s) all-purpose flour
- 1 teaspoon(s) vanilla extract
- 2 cup(s) raw rhubarb
- cut into chunks
- TOPPING
- 1/3 cup(s) granulated sugar
- 1/2 teaspoon(s) cinnamon
Intructions :
- First
- mix milk with vinegar and set aside.
- Next
- blend brown sugar
- butter
- and egg.
- Add and stir baking soda into the milk/vinegar mixture.
- Pour milk mixture into the brown sugar
- butter and egg mix and blend.
- Next
- add flour and vanilla, mix well.
- Then add the rhubarb chunks.
- Pour batter into well-greased 9x13 pan.
- Mix up the topping ingredients in a bowl. Sprinkle on top of the cake batter.
- Bake at 325 degrees for 50-60 minutes.
- The cake should be set in the center. Enjoy! This is a very moist rhubarb cake recipe.
Rated 5/5 based on 70 Reviews
Keyword : rhubarb-cake-American-Cakes