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.
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.
Other Rhubarb Recipes
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- 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
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ½ cup coconut (optional)
- 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.