I first got introduced to Rhubarb years ago from my sister in law Susan. She served this delicious cake with a scoop of ice cream for dessert. I loved the wonderful sweet with sour flavour combination and the delicious crunchy topping.
Susan uses only the fresh rhubarb that she grows in her garden. There are several crops planted, some in her back yard in a barrel and another patch in her front yard. This way she always has them available when cooking, baking or to give away to one of her favourite sister in law!
This is the first experience (not my last) using Rhubarb and making Susan’s special recipe. Enjoy simply as is, for breakfast or afternoon snack or top it off with a scoop of ice cream for an extra delightful dessert.
Ingredients
1 1/2 cups brown sugar
1/2 cup margarine
2 eggs
1 cup sour milk (add 1 tablespoon of lemon juice or vinegar to 1 cup milk , let sit for 5 minutes)
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 cups finely chopped rhubarb
Topping:
1/2 cup brown sugar
1 tsp cinnamon
Instructions
Mix sugar and margarine until combined, mix in eggs followed by sour milk.
Combine flour, baking soda and salt, add into the wet mixture. Add vanilla and rhubarb. Combine and pour into a greased 9×13 pan.
Mix the brown sugar and cinnamon together for the topping. sprinkle over the cake batter.
Bake at 350 F for 45 minutes.
