Rhubarb Cake is a soft, moist, and flavorful cake full of diced rhubarb and topped with granulated sugar that is simple to make and a dessert everyone will love! If you love baking with rhubarb, be sure to try my Rhubarb Bars next! Rhubarb Cake This Rhubarb Cake recipe was a recipe given to me by my friend, Elizabeth (who also gave me this Swedish Meatballs recipe).It was passed down from her grandmother, who got the recipe from a member of her church circle.It is a simple recipe to make, but it is a cake that never fails and the perfect dessert to make to use up all the rhubarb that grows in abundance around here! Rhubarb Cake Ingredients Rhubarb: You will need 3 cups of diced rhubarb in this rhubarb cake recipe.

For reference, a pound of rhubarb will yield about 3 cups when diced.You could also use frozen rhubarb.Buttermilk: The original recipe called for ‘sour milk’, which is just milk with vinegar added.

So, I used buttermilk instead.If you don’t have any on hand, make your own buttermilk to use.Topping: Just some sprinkled granulated sugar is all you need for the topping.

It gives each bite a little extra sweetness.Let’s Talk Rhubarb The experts will recommend “choose stalks that are fresh looking, crisp and blemish free…look for smaller leaves, which is also an indication of a younger stalk.Avoid limp stalks and stalks with split ends.” That’s fine and dandy if you are aiming to be the next Martha Stewart, but not how we do it.

I don

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