When the first leaves of rhubarb begin to uncurl and the red stalks stretch towards the sun, it's time for this Rhubarb Cake. Tender and not-too-sweet, with a bit of crunch on the top, it's a great way to welcome spring. I've made it twice this year already and it disappears quickly.
Rhubarb Cake
1 1/2 cups brown sugar
1/2 cup softened butter
2 eggs
1 cup sour milk (2 T vinegar, 1 cup milk)
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups all-purpose flour
1 teaspoon vanilla
1 1/2 cups rhubarb, chopped fine
Topping:
1/2 cup brown sugar
1 teaspoon ground cinnamon
Cream brown sugar and butter, add the eggs and beat well. Add sour milk, soda, salt, and flour. Stir well. Add vanilla and rhubarb. Stir to combine.
Pour into a greased 9 x 13 pan.
Mix 1/2 cup brown sugar and cinnamon. Sprinkle on batter.
Bake at 350 degrees for 45 minutes.
Serve warm or at room temperature. Delicious with whipped cream or ice cream.
This recipe is from Enjoy - The Best of Bridge series, first published in 1980.
