Cindy: This is a recipe that my mom made every summer. It’s a great alternative if you don’t care for the tartness of pie. We had a huge rhubarb patch in the yard and I couldn’t wait to dip my rhubarb sticks into the batter. Mom would have to make a little extra batter just so I could do this. If you like rhubarb, you’ll love this cake. Even if you don’t, most people still love this cake. If you don’t tell them it contains rhubarb, they think it’s some sort of berry or sweet apple. My husband was even skeptical at first and now this is one of his favorites – my kids’ too!
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
24 |
48 |
72 |
96 |
120 |
144 |
| Ingredients | ||||||
| Butter or margarine |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Sugar |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Sour milk or buttermilk |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baking soda |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Cut rhubarb |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Topping | ||||||
| Brown sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
Assembly Directions:
Cream margarine and sugar together. Add egg, vanilla, and milk and mix well. Add flour and baking soda, mix well. Fold in rhubarb until combined. Pour into a greased 9×13 glass pan (the acid in rhubarb will discolor metal pans). Combine brown sugar and cinnamon and sprinkle over top of cake. Bake at 350 degrees for 45 minutes.
Freezing Directions:
Cool on cooling rack. Cut cake in half and wrap in waxed paper, then foil. Place in gallon freezer bags. Seal, label and freeze.
Serving Directions:
To serve, thaw cake at room temperature and serve. May also be warmed in the microwave (unwrap first!) and served with ice cream.
Food Program Notes:
One piece of cake serves as a bread serving for the Food Program.
Nutritional Info:
Per Serving: 142 Calories; 4g Fat (26.2% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 112mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1 Other Carbohydrates.