Updated – originally posted May 1st, 2010
There are so many reasons to love spring and right up there with short-sleeves, sandals, sprouting seeds, and tulips, there’s rhubarb cake. Light, fluffy, studded with tart pockets of softened rhubarb, and dusted with cinnamon sugar, it’s one of my family’s favorites. This year I was able to make it with rhubarb from my own garden.
Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 egg
- 1 cup buttermilk (sour cream also works wonderfully)
- 1 teaspoon vanilla
- zest from 1 lemon (optional)
- 1 teaspoon baking soda
- 1 pinch of salt
- 2 cups sifted flour
- 1 1/2 cups chopped rhubarb
Topping
- 1/3 cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and grease a 9x13 pan.
- Cream butter and sugar with eggs, vanilla, and lemon zest (if using) until light and fluffy. Sift flour, baking soda, and salt together. Add flour mixture alternately with buttermilk; fold in rhubarb. Pour into prepared pan. Mix together topping ingredients and sprinkle evenly over batter.
- Bake for 35 minutes or until toothpick inserted in center comes out clean.