Moms Rhubarb Cake Recipes

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MOM'S RHUBARB CAKE



Mom's Rhubarb cake image

I grew up with the smells and taste of this yummy cake with rhubarb fresh from our garden!

Provided by Laura Oravez

Categories     Cakes

Time 1h15m

Number Of Ingredients 12

1 1/2 c brown sugar, firmly packed
1/2 c shortening/butter
1 egg
1 c buttermilk (1/4 c. vinegar to 3/4 c. milk)
2 c fresh rhubarb~cut into small pieces
2 c flour
1 tsp salt
1 tsp baking soda
1 tsp vanilla
TOP:
1/2 c sugar
1/2 tsp or to taste, cinnamon

Steps:

  • 1. Mix cake ingredients in order and pour into 8x8 cake pan that's been oiled and floured. Then spoon on topping and bake in 350 degree oven for @ 45 mins. Check for doneness when top is "cracked" and toothpick comes out clean in middle. Cover to keep moist. *recipe can be double for 9x13 cake pan. Increase baking time @10-15 mins.*

MOM'S OLD FASHIONED RHUBARB CAKE



Mom's Old Fashioned Rhubarb Cake image

Time treasured family honoured recipe. This delicious and moist white cake jewelled with rhubarb in each bite and perfectly topped with a sweet cinnamon crumble . A must have for afternoon tea or just a good comfort treat.

Provided by Snowbaby

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

2 eggs
1 cup sour cream (fat free works well)
1 1/4 cups white sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
2 1/2 cups rhubarb (fresh or frozen)
1 cup white sugar
1/4 cup flour
1/4 cup butter
2 tablespoons cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
  • Add in flour a little bit at a time.
  • Add in rhubarb. Blend well.
  • Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
  • In a separate bowl, add crumble ingredients and blend well.
  • Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
  • Bake for 45 minutes in a 350 degree oven.
  • NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !

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