My first year out of college, I worked for a small architecture firm in Ithaca, New York. Debbie, one of the secretaries, made this rhubarb cake for an office party. Prior to this, I had never even heard of rhubarb.
The cake was so delicious, I had to get the recipe, even though I didn’t have a spatula to my name. I lived in one of the huge, old houses on State Street that they carved into little “apartments” for students. I don’t think I ever looked in the oven.
Mom tried the recipe on my next visit home, and it’s been a favorite ever since.
RHUBARB CAKE RECIPE
- 1/2 c butter
- 1 1/4 c sugar
- 1 egg
- 1 t vanilla
- 3 c rhubarb, cut fine
- 2 c* + 1T flour
- 1/2 t salt
- 1 t baking soda
- 1 c buttermilk
- 1/3 c brown sugar
- 1/3 c nuts
- 1 t cinnamon
In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups of flour, the baking soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
Blend together brown sugar, nuts, and cinnamon; sprinkle evenly over batter. Bake at 350 degrees F for 45 minutes.