We all love rhubarb around here. All spring and summer we harvest rhubarb from the backyard. With June being a big birthday celebration month, the most requested cake is definitely rhubarb cake. It is moist inside, crunchy on the top, just sweet enough with small morsels of tangy rhubarb in every bite. Right now I’m trying to forget that there is half a cake in the kitchen.
Of course, for illustration purposes only, I need to show you the best way to serve it:
With a side of vanilla ice cream of course.
Here is the recipe for a 13 x 9 pan. Usually I multiply it by 1.5 to fill my larger glass pan. A side note, I always use glass, not metal with rhubarb, it can pick up a metallic taste.
3 cups of rhubarb cut into small pieces.
2 cups flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 tsp. baking soda
1/2 cup butter, softened
Mix the above with a pastry fork, like a pie crust, cutting in the butter. Set aside 1/4 cup of this mixture, adding 1/2 cup brown sugar for the topping.
1 1/4 cup sugar
1/2 cup milk
2 eggs, beaten
Beat by hand until all is smooth.
1/2 cup chopped nuts
Transfer to greased 9 x 13 pan. Sprinkle on crumb topping. Bake at 350 for 45 minutes or until done.