Mom'S Rhubarb Cake
A delicious rhubarb cake featuring tart rhubarb and a sweet cinnamon topping, perfect for family gatherings or afternoon tea, offering a moist texture and vibrant flavor.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix brown sugar, shortening, egg, and sour milk together as for a cake batter.
- Stir in the flour, soda, salt, and finely chopped rhubarb until well combined.
- Pour the batter into a greased 9x13 inch cake pan.
- Sprinkle 1/2 cup sugar and 1 teaspoon cinnamon evenly over the top of the batter.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the shortening with applesauce. If you don't have sour milk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Make sure to chop the rhubarb finely to ensure even distribution throughout the cake. This cake is sweet and tart, so it pairs beautifully with a dollop of whipped cream.
Serving Suggestions
Serve this delightful cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or alongside a cup of tea. It also makes a wonderful breakfast treat, reminiscent of the flavors in Pauline'S Apple Pancakes. Consider dusting the top with powdered sugar for a finishing touch or pairing it with a fresh fruit salad for a balanced meal.
Storage & Reheating
Store any leftover rhubarb cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. This cake also freezes well; wrap it tightly in plastic wrap and foil before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Rhubarb Cake contains roughly 1161 calories, with 20g protein, 226g carbohydrates, and 20g fat. It is an excellent source of iron (50% of the Daily Value), protein (41% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 704mg per serving (31% 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
Can I use frozen rhubarb for this cake?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help prevent the cake from becoming too soggy.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will give the cake a rich flavor while keeping it moist.
Can I add other fruits to the cake?
Absolutely! You can incorporate other fruits like strawberries or blueberries for added flavor and texture. Just be mindful of the moisture content, as additional fruits may require slight adjustments to the baking time.
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).