This recipe was given to us by one of our friends along with a sample of the cake. My husband and I were both impressed with how light this cake was. We both thought it tasted similar to coffee cake. I LOVE trying recipes that have been handed down from mothers and grandmothers, and this one came from our friend’s grandmother.

I have also tried making this recipe by soaking the flour overnight as well as using sucanat instead of brown sugar. I’ll include the variations that I made in the “notes” section of the recipe below, but have included pictures of the original recipe along with the modified one below. (The darker cake is the one that was soaked and made with sucanat).

Let me know how you like this recipe. Would you do anything different?

Grandma's Rhubarb Cake

2015-05-25 12:28:47

Yields 8

A deliciously light cake (just like coffee cake).

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Prep Time

10 min

Cook Time

45 min

Prep Time

10 min

Cook Time

45 min

Ingredients

1. 1 1/2 cup brown sugar
2. 1/2 cup shortening (I used tallow but you can also use lard or Organic Palm Oil)
3. 1 egg
4. 2 cups flour
5. 1 tsp soda
6. 1/2 tsp salt
7. 1 cup sour milk, buttermilk, or kefir
8. 1 1/2 cup rhubarb, finely cut
9. 1 tsp vanilla

Topping

1. 1/2 cup brown sugar
2. 1 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Beat the brown sugar, shortening (or lard, tallow, or palm oil) and egg until fluffy.
3. Sift flour, soda, and salt together and add alternately with milk.
4. Beat until well blended.
5. Stir in rhubarb and vanilla.
6. Pour into 12x7 greased and floured pan.
7. Top with brown sugar mixture.
8. Bake at 350 degrees for 35-45 minutes, or until toothpick comes out clean.

Notes

1. To soak the flour I mixed the flour and kefir (adding an additional 1/4 cup of kefir to wet all the flour), and let it sit (covered with plastic wrap) overnight. Then I added all the remaining ingredients and mixed well with the mixer (it'll be a little more thick and sticky). The topping was pretty dry with using the sucanat and had more of a musky flavor. If I used the sucanat again I would probably alter the topping by adding some butter to it to make it more of a crumble and to help breakdown and melt the sucanat.

My Homemade Heaven https://myhomemadeheaven.com/