Rhubarb Sugar Cake
Rhubarb has that bitter sweet desire early in the gardening season. I have tried many recipes and all are delicious but this Rhubarb Sugar Cake has to be my favourite. It’s moist, sweet with a hint of tart; topped with brown sugar, it’s the perfect coffee cake to nibble on.
Rhubarb Sugar Cake – Rhubarb Tips
Once planted, Rhubarb returns annually; lush and plentiful, it seems to do very well here on our farm. It’s the first thing ready and goes to seed in a few weeks but here are a few tips to remember:
- Use the newer stalks, found near the centre of the plant, to pull for use. The bigger stalks don’t taste as nice and can almost have a woody flavour to them.
- The leaves are not edible; in fact, they are poisonous if consumed. The Rhubarb stalks are edible and quite nutritious.
- You can usually find rhubarb at the grocer, if you do not grow your own.
- You can freeze rhubarb to have handy for your next rhubarb cake or crisp.
If you like this recipe, let me know in the comments below, check out my other recipes and I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook,Twitter and Instagram.
Other Rhubarb Recipes
Rhubarb Sugar Cake
Prep time
Cook time
Total time
Author: Stacey Martin
Recipe type: Dessert
Serves: 10
Ingredients
- ½ cup butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup milk
- 1 tbsp vinegar
- ½ tsp salt
- 2 cups flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 2½ cups finely chopped rhubarb
- Topping...
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ½ cup coconut (optional)
Instructions
- Preheat oven to 350 degrees F.
- Cream butter and sugar, add egg and mix well.
- Add vinegar to milk and stir; add to the creamed mixture.
- Add in the remaining ingredients and mix well.
- Pour into a greased 9" x13" pan.
- Mix the topping ingredients and sprinkle evenly over the cake batter.
- Bake for 50 minutes or until browned and a toothpick inserted into the centre comes out clean.
