Rhubarb Cake

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This is what I cook…in the summer! 

Summer in Minnesota always called for rhubarb sauce, rhubarb bars and my hubby’s fave, rhubarb custard pie! Rhubarb grows ok at 9000’ but it just doesn’t get deep red. But I just found it in the grocery store! This recipe did well at altitude with no adjustments! 

You can really make this with any topping. I have made it with strawberries, blueberries, brown sugar/cinnamon…


Rhubarb Cake
Ingredients
  • ⅔ cup granulated sugar , plus 2 tablespoon for top of rhubarb
  • 3 eggs
  • 3 tablespoons butter , melted
  • 2 tablespoons milk or buttermilk
  • 1 teaspoon vanilla or vanilla bean paste
  • 1 cup plus 2 tablespoon all-purpose flour
  • ¾ teaspoon baking powder
  • pinch of salt
  • 2 cups diced rhubarb
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a bowl mix eggs and ⅔ cup of sugar until light.

  3. Add melted butter, vanilla, and milk.

  4. Stir in flour, baking powder and salt and mix to combine.
  5. Pour into a 8 or 9 inch cake pan that has been sprayed with nonstick cooking spray.
  6. Spread diced rhubarb around the top of the batter and sprinkle with 2 tablespoon sugar.
  7. Bake at 350 degrees for 30 minutes or until a knife comes out clean.


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