Best Rhubarb Cake
Submitted by ggma
Moist cinnamon-spiced rhubarb cake topped with a crunchy brown sugar and nut streusel. This simple sheet cake celebrates fresh rhubarb in every tender bite.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minTart rhubarb pieces fold into a tender, cinnamon-scented cake batter sweetened with both white and brown sugar.
A generous streusel topping of brown sugar, cinnamon, and chopped nuts bakes into a crunchy, sweet crust on top.
The vinegar and baking soda reaction creates an extra-light crumb that stays moist for days.
Kitchen Tips
- Fold in rhubarb gently: Stir just until combined to avoid breaking up the pieces
- Alternate wet and dry: This classic mixing method creates tender texture
- Don’t skip the vinegar: It reacts with baking soda for a light, fluffy cake
- Sprinkle topping evenly: Cover the entire surface for crunch in every slice
- Test for doneness: A toothpick should come out clean from the center
Variations
- Add a handful of fresh or frozen strawberries with the rhubarb
- Use walnuts or pecans for the streusel topping
- Serve warm with a dollop of whipped cream or vanilla ice cream
Ingredients
Directions
Cream sugars and shortening.
Add eggs.
Mix flour, salt, vanilla and cinnamon.
Dissolve vinegar and baking soda in milk.
Add dry ingredients to sugar mixture alternately with milk mixture.
Fold in rhubarb.
Pour into greased and floured 9 x 13 inch pan.
Combine topping ingredients; sprinkle over batter.
Bake at 350℉ (180℃) 40 to 45 minutes, until toothpick comes out clean.
when does one add the rhubarb?
Mix in right before pouring into the pan
Just edited the directions, the rhubarb should be added at the end before before adding topping ingredients, now the recipe is completed, enjoy!