Old-Fashioned Rhubarb Cake

 

I have never bought rhubarb from the store and it's a newer ingredient for me, but I love when neighbors share theirs so I can make delicious desserts like this one! This Old-Fashioned Rhubarb Cake is so soft, fluffy and perfectly sweet. I love the added tang of the rhubarb and the cinnamon sugar topping. My neighbor told me this is her favorite thing to make with rhubarb so I had to try it. Somehow we devoured this entire 9x13-inch cake in 2 days...it's that good and it's even better the day after. If you get your hands on some rhubarb, be sure to make this cake!

Old-Fashioned Rhubarb Cake

Adapted from Happy Hooligans

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 1/4 cups brown sugar, packed

1/2 cup butter, softened

1 egg

1 tsp. vanilla

1 cup milk

2 cups diced rhubarb (about 4-5 large stalks)

1/3 cup white sugar + 1 tsp. cinnamon for topping

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.

2. In small bowl, whisk together flour, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream brown sugar and butter for 1-2 minutes until fluffy.
4. Add egg and vanilla and beat until combined.
5. Add about a third of the milk, mix and alternate with a third of the flour mixture. Continue until all of the milk and flour mixture is added and combined.
6. Stir in diced rhubarb until just combined.
7. Pour batter evenly into greased baking dish and smooth with spatula. Sprinkle with white sugar and cinnamon mixture until the batter is covered.
8. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.

9. Let cool slightly before serving.

*This cake can be stored in an airtight container at room temperature 3-5 days.