Old-Time Rhubarb Cake

rhubarbcakeI was lucky enough to taste this recipe recently. And when I asked about its origins, I was told it was a family favorite handed down through the generations.

My eyes lit up. These are the best kind of recipes!

Thank you to Gina LeClair for sharing it with us.

Rhubarb Cake

Preheat oven to 350 degrees. Grease a springform pan and lightly dust bottom with flour.
1 1/2 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup milk
Add the above ingredients one by one in a large bowl.

2 1/2 cups diced rhubarb, (I used 3 cups and dusted the diced rhubarb with flour before adding it to the bottom of a springform pan.)
Pour cake mix over rhubarb and smooth.
Top lightly with a cinnamon and sugar mix.
Bake at 350 degrees for 40 minutes.

Served with a scoop of vanilla ice cream.
Best when served warm from the oven.

2 thoughts on “Old-Time Rhubarb Cake

  1. I have inherited many of my Mother’s recipes and recipe books, a collection compiled over her 89 years as a housekeeper for the well-to-do, live in housekeeper and then a wife and mother to six children. When I was ‘at her knee’, I remember her explaining that the old recipes did not include ‘method’ as you were “just expected to know”. Some of her recipes were were written e.g. “2 eggs and their weight in flour, sugar and butter” that’s it, no further anything. If you were lucky it might say ‘hot oven’.

    These were the days when girls spent many hours at their Mothers knee learning those things that they would need to know as women …like looking after men 😉

    Therefore, I would take it that this recipe intends the butter and sugar to be creamed prior to the adding of the other ingredients. What do you think??? Have you cooked it already and did it turn out the same as your friends??

    We have two varieties of Rhubarb at our house: his Mum’s and my Mum’s. Food with heart; love it! Can’t wait to try it.
    Thanks
    Kerri

  2. Thanks for sharing your story. I wondered why old recipes just list the ingredients. It makes sense that they left out the method believing “everyone knows that.”
    I made the cake myself yesterday for the second time and just added the ingredients one by one. The one thing I did a little different the second time was I chopped the rhubarb deliberately leaving some pieces an inch long and others diced smaller. This resulted in delicious bites of rhubarb in the cake and helped visually to make the cake even more appealing.
    We eat with our eyes, too … right? In the recipes you have … any have rhubarb as an ingredient?

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