Rhubarb is abundant in many gardens all across the country. I personally LOVE anything rhubarb and have many recipes using this delicious vegetable. This cake is the classic cake you would find in your grandma’s kitchen, warm out of the oven and just waiting for you like a hug. The sanding sugar on the top is a delicious addition.
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Grandma’s Rhubarb Cake
Rhubarb is abundant in many gardens all across the country. I personally LOVE anything rhubarb and have many recipes using this delicious vegetable. This cake is the classic cake you would find in your grandma’s kitchen, warm out of the oven and just waiting for you like a hug. The sanding sugar on the top is a delicious addition.
Ingredients
- 1/2 cup half and half, cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup salted butter at room temperature
- 1 cup granulated sugar plus 2 tsp of sugar in the raw
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 2 cups thinly sliced rhubarb
Instructions
Preheat Oven to 350 degrees.
Add 1 tsp of lemon juice to the half and half and set aside.
In a bowl combine butter and sugar, mix. Then add egg and vanilla. Mix.
Thinly slice rhubarb, then coat with one Tbsp of flour. Set aside.
Back to the batter, add baking soda, one cup of flour and half of the milk mixture. Stir. Then add the rest of the flour and milk mixture, stir until just combined.
Add rhubarb. Place in a 9×9 dish.
Sprinkle with Sanding Sugar.
Bake for 40-45 minutes.