This easy rhubarb cake is made in one layer with fresh rhubarb. The cake is baked with a topping of cinnamon-sugared pecans or walnuts. Enjoy fresh spring rhubarb with this easy snack cake. It's the perfect size for most families, and it makes an excellent coffee cake.
When you choose rhubarb, look for bright color and firm stalks. Avoid rhubarb with blemishes. Rhubarb is usually sold without the leaves, but if you grow it yourself or happen to have some with the leaves on, cut them off and discard them. Only the stalks are edible.
- 1/2 cup butter, softened
- 1 1/2 cups brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon fresh lemon juice
- 1 cup milk, whole or low fat
- 2 cups coarsely chopped fresh rhubarb
- 1/2 cup pecans or walnuts, chopped
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- In a large mixing bowl with an electric mixer, cream the butter until it is light. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.
- In a separate bowl sift together the flour, salt, and baking soda. Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 13-by-9-by-2-inch baking pan, spreading evenly.
- In a small bowl blend the nuts, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350° oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.
- Serve the rhubarb cake with a dollop of sweetened whipped cream or whipped topping.
How to Freeze Rhubarb
If you have lots of extra rhubarb, it can be frozen and enjoyed any time of the year. Spread the rhubarb out in a single layer on a baking sheet lined with foil or parchment paper. Freeze the rhubarb and then transfer it to zip-close freezer bags. Store it in the freezer for up to 1 year.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|