Rhubarb Cake

Ingredients

1½ cups sugar 

½ cup butter 

2 eggs 

1 teaspoon vanilla 

2 cups flour, divided 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 cup buttermilk or sour milk 

3 cups cut-up rhubarb 

Topping: ½ cup brown sugar 

1 teaspoon cinnamon 

Instructions

In large bowl, beat the sugar and butter together until light and fluffy. Add the eggs and vanilla and beat well. 

In a separate bowl, mix 1½ cups flour together with the baking powder and baking soda. Gradually add the buttermilk and flour mixture alternately into the sugar mixture, beating well after each addition. 

In another separate bowl, mix the remaining ½ cup flour with the cut-up rhubarb to coat the fruit well. Then, using a spoon or spatula, add the coated rhubarb to the moist ingredients and mix well. 

Pour into a greased 9x13” pan. Mix the brown sugar and cinnamon together and sprinkle over the top of the cake. 

Bake at 350ºF for 40–50 minutes. 

Original recipe from Rene Taylor-Lowen. Adapted by R. Zabloski.