I’m so excited that Rhubarb season arrives. It means that I have the perfect excuse to make Mom’s Rhubarb Cake! If you love coffee cakes this recipe will be one of your favoritesMy Dad had an amazing garden when I was growing up. We had tomatoes, peppers, beans – you name it he grew it. One of my Mom’s favorites was the Rhubarb. He had a whole row of Rhubarb plants that were perennial and would come up every year. Mom tried every Rhubarb recipe she could get her hands on to make a dent in the supply. This was my favorite.Once I had a home of my own I always had to have a little patch of garden. A Rhubarb plant was always in it so I can make this cake. It’s the best with coffee for breakfast but it makes a great teatime treat as well.
I pulled the recipe out of the box when the first of the Rhubarb was harvested and I will have it year round (I’ve learned to freeze the Rhubarb in packages so I can pull it out for this cake).If you love coffee cakes this is the recipe for you. It’s easy to pull together and everyone loves it. I see now why Mom made it a few times a week. It was always her secret indulgence. I called her this week and we reminisced about the old times. She loves this cake as much as I do. We joked about the fact that we would hide it from the boys just so we could have some but secretly admitted we ate just as much of it as they did. It is addictive – beware it will disappear before you know it.
- 1 ½ Cup Brown Sugar
- ½ cup Shortening or Butter
- 1 Egg
- 1 Cup of Buttermilk
- 1 Teaspoon Salt
- 1 Teaspoon Soda
- 1 Teaspoon Vanilla
- 2 cups of Flour
- 1 ½ Cup Rhubarb Stalks, cut into ½” pieces
- ¼ to ½ Cup White Sugar
- 1 Teaspoon Cinnamon
- Preheat the oven to 350 degrees. Cream the sugar with the shortening or butter, add the next 6 ingredients and mix well. Stir in the rhubarb and pour into a greased 9x12 pan.
- Mix the sugar and cinnamon together and sprinkle evenly over the cake batter. Bake for 35 to 45 minutes.