Top Picked Rhubarb Cake
This moist rhubarb cake can stand alone but it’s also tasty with cherries added! You can serve it warm with a dollop of melted ice cream or cool with a tall ice tea on a warm day! Either way it’s a perfect blend of sweet and tart!
Servings Prep Time
12People 20minutes
Passive Time
45Minutes
Servings Prep Time
12People 20minutes
Passive Time
45Minutes
Ingredients
Topping
Instructions
  1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
  2. In another bowl, sift together 2 cups of flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
  3. Toss rhubarb and cherries with 1 Tbsp flour and stir into batter. Spoon batter into buttered 9 X 13 inch pan.
  4. Blend together 1/4 cup butter, cinnamon and brown sugar; sprinkle evenly over batter.
  5. Bake at 350 degree F for 45 minutes.
Recipe Notes

The use of frozen rhubarb (whether store bought or frozen from the garden) is the best DoAhead for this recipe.  I have not baked, froze and then thawed the cake. If you do, be sure to utilize this thawing trick. Remove the frozen cake from the freezer and place it, uncovered on a cooling rack. Once the cake is entirely thawed it can be covered.

It’s tempting to think the cake might dry out. Not true. I’ve found that many quick breads thaw better when exposed to air. If I thaw in covered containers or baggies the item can get “mushy”. Not fun!  In the meantime, cut your prep time by using frozen rhubarb!