Stability and Rhubarb Cake

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When I think of my grandma what I think of most is that she was always there. Always at home, in her seat at the dining table, slippers on, usually with a smoke in hand and the radio playing. I guess she was a bit of a recluse, but for us kids she was stability. We knew we could telephone her with any question, and she would pick up the receiver to answer. We could use her house as a base of operations at Halloween, dropping off too heavy bags of candy and returning at dark. We could go there during sick days from school, cuddled up in her homemade log cabin quilt with a glass of warm ginger ale.

Grandma Ruby 1992

Grandma liked sweets and she also liked to exchange recipes with her friends and family. This recipe came from her sister Peg and was often made once the young rhubarb shoots started emerging from the ground.

Rhubarb in the garden

Rhubarb Cake

Cream the butter and sugar.

Ingredients assembled on the counter.

Mix the wet ingredients in.

Adding sour milk to bowl

Stir in the dry ingredients.

Pour into a pan. Sprinkle with cinnamon sugar (I ran out of brown sugar so I used white this time – it tasted just as tangy and sweet!)

Cinnamon sugar topping

Bake at 350 for 45 minutes.

Piece of rhubarb cake
Print Recipe
Rhubarb Cake
A tangy, sweet rhubarb cake with a crunchy crust
Course Dessert
Keyword cake, rhubarb
Prep Time 10 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Course Dessert
Keyword cake, rhubarb
Prep Time 10 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Instructions
  1. Cream butter and sugar together.
  2. Mix in egg, vanilla and sour milk.
  3. Mix in flour, salt and baking soda.
  4. Stir in rhubarb, then pour into a 9 by 13 greased pan.
  5. Stir together brown sugar and cinnamon. Sprinkle over top of cake. Bake at 350 for 45 minutes
 

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