Margaret'S Rhubarb Cake
A moist and tangy rhubarb cake with cinnamon and sugar topping, perfect for spring gatherings or afternoon tea, offering a delightful balance of tart and sweet flavors.
Ingredients
Instructions
- Cream the shortening and brown sugar together.
- Add the egg and beat well.
- In a separate bowl, combine flour, baking soda, and salt.
- Alternately add sour milk and dry ingredients to the creamed mixture, mixing after each addition.
- Fold in the chopped rhubarb.
- Pour the batter into a greased baking pan.
- Sprinkle the top with sugar and cinnamon mixture.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm, optionally with whipped cream.
Tips & Substitutions
For best results, ensure your shortening is at room temperature for easier creaming with the brown sugar. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. For a twist, consider adding nuts or using a mix of different fruits. To enhance the flavor, try adding a splash of vanilla extract to the batter.
Serving Suggestions
Serve this delightful rhubarb cake warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast. It pairs beautifully with a cup of tea or coffee, making it perfect for afternoon snacks. You can also serve it as a dessert alongside a fresh fruit salad for a refreshing touch.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. To keep the cake moist, you can also refrigerate it for up to a week. When reheating, use the microwave in short intervals or warm it in the oven at 350°F until heated through, which will maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Rhubarb Cake contains roughly 834 calories, with 7g protein, 62g carbohydrates, and 63g fat. It is a good source of iron (17% of the Daily Value) and protein (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the cake is done baking?
The rhubarb cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Keep an eye on it during the last few minutes of baking, as ovens can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).