Growing up on the prairie meant windy, frigid winters. But when the snow finally melted, the rhubarb wasn’t far behind. Unfortunately for my spring cravings, I now live in the mid-Atlantic region where rhubarb just will not grow! Every spring, without fail the cravings kick in–rhubarb pie, rhubarb rolls, rhubarb cake, French vanilla ice cream with warm rhubarb sauce. Luckily my local gourmet grocery store carries the most beautiful red rhubarb stalks and with very little hassle I can satisfy the desire for a delicious, tart spring treat.
Without hesitating I reach for my old beat up church cookbook and flip to the often used rhubarb cake recipe–the contribution of my mom’s best friend. Though Dorothy O. is no longer with us, her recipe always brings a smile and happy memories of childhood. In memory of Dorothy and in honor of a long awaited spring, I thought it would be fun to share this old family recipe.
Preheat oven to 350 degrees and prepare a 9×13 cake pan.
1 ½ cups brown sugar ½ cup shortening
1 egg 1 cup sour milk (or try yogurt or sour cream)
2 cups all-purpose flour 1 teaspoon baking soda (add to milk)
1 ½ cups chopped rhubarb 1 teaspoon vanilla
½ cup white sugar
¼ cup brown sugar
1 teaspoon cinnamon
½ cup chopped pecans
Directions: Cream together brown sugar, egg, and shortening. Add milk/baking soda mixture and vanilla. Carefully add flour and mix well. Stir in rhubarb and pour into prepared pan. Combine all topping ingredients and sprinkle on top. Bake at 350 degrees for 35 minutes. Delicious any time, but best served warm with a bit of whipped cream. Delicious!
I hope you try and enjoy this old recipe. Enjoy!