Rhubarb Cake

May 24th, 2009 / Comments 0

This time of year, it’s not easy to keep up with a healthy rhubarb patch.

rhubarb+05 Rhubarb Cake

In order to keep the plant producing, I need to harvest regularly and break off flower stalks as they appear.

Rather than making stewed or roasted rhubarb or a pie with today’s harvest, I decided to make rhubarb bread. It’s easy to make and lovely with a pot of hot tea in the evening or as light breakfast with a steamy cup of coffee.

Rhubarb+mixer+01 Rhubarb Cake

Although I’ve posted a painting of an egg beater, all you need to make this cake is a large stirring spoon, a knife to cut the rhubarb and nuts, and a mixing bowl. Here’s how I made it:/donotprint]

Rhubarb Cake

Preheat oven to 325 degrees F or 165 degrees C. Lightly grease and flour a tube cake pan.

In a small measuring cup, stir together one cup of milk, one tablespoon fresh lemon juice and one teaspoon vanilla. Let stand for ten minutes.

In a large bowl, mix together three quarters cup brown sugar, three quarters cup granulated sugar, two thirds cup vegetable oil, one teaspoon nutmeg, and one egg.

Combine two and a half cups unbleached flour, one teaspoon kosher salt, one teaspoon baking soda. Stir into sugar mixture alternately with the milk mixture until just combined. Fold in one and a half cups chopped rhubarb and three quarters cup chopped walnuts.

Pour into prepared pan. Bake about fifty five minutes or until a toothpick inserted in the center comes out clean.

Let cool in pan on a cooling rack for ten minutes before inverting to remove pan.

Let cool completely before slicing.

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Rhubarb Cake List

  • 1 c milk
  • 1 T lemon juice
  • 1 t vanilla
  • 3/4 c brown sugar
  • 3/4 c granulated sugar
  • 2/3 c vegetable oil
  • 1 t nutmeg
  • 1 egg
  • 2 1/2 c flour
  • 1 t kosher salt
  • 1 t baking soda
  • 1 1/2 c chopped rhubarb
  • 3/4 c chopped walnuts
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Rhubarb Cake at Vermont food from a country kitchen – Carol Egbert.com

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