Last summer I went on a search for some fruit-forward, old-fashioned desserts. Man, did I hit the jackpot! The first one I have to share with you is a simple Rhubarb cake. I’m planning to make one this weekend, and I hope you’ll try it too!

Before I get to the recipe, I want to say one thing. You can find rhubarb at the grocery store and Farmer’s Markets in the spring, usually late May and most of June. But, you can also grow one so easily in your yard. (Just double check they will grow in your area; How to Grow and Care for Rhubarb.) You don’t need a full kitchen garden to tuck a rhubarb plant into a spot somewhere around your yard. Find a spot that gets good sun (some afternoon shade is totally fine) and will allow its stalks to spread out a bit, and each spring you will be graced with the red stalks poking through the dirt before its leaves unfurl and let you know it’s time for rhubarb cake!!!  

Simple Rhubarb Cake

Ingredients

• Cake:
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup brown sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp vanilla
  • 1 cup milk
  • 2 1/2 cups chopped, fresh rhubarb (3 large stalks or 5-6 med stalks)
• Topping:
  • 1/3 cup white sugar
  • 1 tsp cinnamon

Directions

• Sift flour, baking soda, and salt into a small bowl and set aside.
• In a large bowl, or the bowl of your stand mixer, cream together the butter and brown sugar until well-blended.
• Add egg and continue to beat until well-mixed.
• Stir in vanilla.
• Alternate adding the milk and flour—Add 1/4 of the milk, and stir well. Then, add about 1/4 of the flour mixture, and stir well. Continue until all is added to the batter.
• Stir in the chopped rhubarb.
• Spoon into a greased 9 x 13 baking dish.
• Add the cinnamon/sugar topping—Mix the sugar and cinnamon in a small bowl.  Sprinkle over the batter until the cake is entirely covered.
• Bake at 350º F for 40 minutes (or until a toothpick comes out clean).
• Let cool slightly and then enjoy! The tart, tangy rhubarb combined with the sweet, sugary topping is simply amazing.

I hope you love this cake as much as we do! Here’s to many a rhubarb cake in your future!