Celebrating the Seasons

Rhubarb Cake

This tasty cake is simple and a perfect way to use fresh rhubarb from the garden.


  • 1 1/2 cups brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup buttermilk (or 1 cup milk to which 1 tablespoon lemon juice has been added; allow to sit for 10 minutes)
  • 2 cups raw rhubarb, cut up


Preheat oven 350 degrees F. Mix all the ingredients and pour the batter into a greased 9" x 12" cake pan. Bake for 50 minutes. Dust the top of the cake with 1/3 cup sugar and a sprinkle of cinnamon. Serve as is or add a dollop of whipped cream.

Rhubarb stalks (left) and the plant from which they were harvested.

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