Rhubarb Cake
A light, moist vanilla cake with deliciously tart tastes of rhubarb beneath a cinnamon and sugar crust.
Servings 24 servings
Ingredients
Cake
- 1 1/2 cups granulated sugar
- 1/2 cup butter
- 1 egg
- 1 teaspoon vanilla
- 1 cup sour milk (1 cup milk + 1 teaspoon lemon juice, let it sit 5 minutes)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all purpose flour (or 1 cup whole wheat + 1 cup all purpose)
- 1/4 cup ground flax meal (optional)
- 3 cups (or more) rhubarb, sliced
Topping
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped or ground walnuts (optional)
Instructions
- Preheat oven to 350 F/ 177 C. Grease and flour a 13 x 9 baking pan.
- Cream sugar and butter together. Add eggs and vanilla, and beat well.
- Alternate adding dry ingredients and sour milk. Mix well. Fold in rhubarb, and pour batter into prepared pan.
- Mix topping in a small bowl, then sprinkle on top of batter.
- Bake at 350 F/ 177 C for 40 minutes, or until a toothpick in the middle comes out clean. Let it cool completely before cutting.
Notes
Recipe from Beulah Fisher. <3