A few weeks ago I went to my friends house to celebrate their sons engagement. It was a weird thing to celebrate since I can clearly remember holding D.J. the week that he was born. I fell in love with him on the spot and snuggled him every time I had the chance. I’m still in love with him but he’s not too keen on me pinching his cheeks and cooing over him anymore. It makes me realize how old I am getting and oh, how quickly. Anyway, at the engagement party, I found myself falling in love with something else. It was a Rhubarb Cake baked by D.J.’s future mother-in-law, Tina Holmes.
I stayed up late last night and made it to take to a playdate with friends today and I have eaten a ridiculous amount of it throughout the day. The rhubarb was grown in my friend Erin’s garden and it is the perfect sweet and tangy ingredient in a cake. I’d like to play with the topping and maybe add some toasted nuts to the recipe but, even as-is, this cake is sublime.
***Adding a note after a comment from Tina: If you have more rhubarb, feel free to throw it in. Tina used 3 cups of rhubarb in the cake that I tasted and it was delightful.
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ½ cup softened butter
- 1 egg
- 1 tsp vanilla
- 1 cup whole milk
- 2 cups flour
- 1 tsp baking soda
- 1.5 cups chopped rhubarb
- ¼ cup granulated sugar
- 1 tsp cinnamon
- 1 tsp softened butter
- Generously grease a 9 X 13 cake pan, or two 13 X 4.5 loaf pans, and line with parchment paper, then grease again.
- Preheat oven to 350 degrees.
- Cream together sugars and butter until light and fluffy.
- Mix in egg, vanilla and milk.
- In a separate bowl, mix together flour and baking soda.
- Add rhubarb to flour mixture and stir.
- Add dry ingredients to wet ingredients and mix until just incorporated.
- Spoon batter into pan and gently spread to edges.
- Mix sugar and cinnamon together.
- Add in butter and crumble with fingers over the top of the cake.
- Bake for 20-25 minutes or until top of cake is just lightly browned and toothpick inserted comes out almost clean.
- Do not over bake.
You make it look so pretty! Glad you enjoyed it. Yes, it’s easy to eat way to much of it!! Sometimes I add just a wee bit more rhubarb because I love that pop of tartness.
Thank you so much for sharing your recipe, Tina! (I am going to add a note in the post about you using extra rhubarb.)
I love anything Rubarb, this sounds awesome!
This looks so delish! I need to pick up some more rhubarb. It’s sad the season is so short!
Looks divine! Bet it tasted even better. Do you think I could use freezed rhubarb?
I have used frozen rhubarb and it turns out just as good. @Jody Robbins
I have used frozen rhubarb and it turns out just as good. Just cut it a bit smaller than the huge chunks that frozen rhubarb usually comes in. I often cut up and freeze rhubarb while its in season so I have it during the winter and it’s already cut the way I like it.
Excellent, served as coffee cake, for a dessert you could add whipped cream or ice cream.
I followed the instructions as written, but didn’t grease the parchment, but did grease the sides of the pan Came out perfect, warmed the cake a bit.
So glad you enjoyed the cake, Irene!