Grandma's Rhubarb Cake

 
 

Our grandma’s food was always the best, right?

I mean, to this day, I still can’t even get meatloaf to taste like her’s! And of course, don’t even try to compare your desserts..

But this Rhubarb cake recipe is the closest I’ve come.

My grandma lived to be almost 100 years old, living by herself. And how dare my mom tell her to NOT wash the windows!!

Wait… I thought I got my stubbornness from my dad…??

Back to this delicious cake.

I LOVE rhubarb. And this cake, takes the cake. Hardy-har-har

It’s my grandma’s made-from-scratch cake, then my mom modified it to add the rhubarb and almost make a type of pudding at the bottom.

I don’t even like bread pudding, so don’t judge it thinking that’s what it is.

Get ready to blow your socks off!

My Grandma’s (and Mom’s ;) Rhubarb Cake

  • 3 c Sugar (separated)

  • 1/2 c (+ 2 tbsp for later) butter

  • 2 Hoffman’s Little Acres EGGS

  • 2 tsp vanilla

  • 3 c Flour

  • 4 tsp baking powder (NOT soda)

  • 1 1/3 c Hoffman’s Little Acres Raw MILK

  • 4 c fresh or frozen Rhubarb (chopped)

  • 2 c water

  1. Preheat oven to 350*. Grease the bottom and sides of a glass 9x13 baking pan, plus line a few muffin tins.

  2. Cream together 2 c Sugar, 1/2 cup softened butter, 2 eggs, and 2 tsp vanilla.

  3. Stir in flour, baking powder, and milk.

FIRST - Fill about 4-5 muffin tins halfway, then pour the rest of the cake batter into the greased 9x13 baking pan. There will be extra batter, DO NOT put it all in the 9x13 pan, it will spill over.

4. Sprinkle chopped Rhubarb on top of cake batter, sprinkle 1 c sugar on top of rhubarb.

5. Melt 2 T butter in 2 c water. Pour on top of sugared rhubarb cake batter. It may seem weird, but trust me on this!

 
 

Bake for 30-40 min. Bake the muffins at the same time, but they will be ready before the cake.

Check that the cake is not jiggly in the middle and the rhubarb is soft.

No one wants crunchy rhubarb.

You can test with a toothpick, but don’t forget, there’s a pudding kinda stuff in the bottom!

Serve warm or chilled - straight or with homemade ice cream or whipped cream.. it’s so good anyway you slice it.

Just like grandma’s (almost)!

 
 
Author: Hoffman's Little Acres (Anna)
Grandma's Rhubarb Cake

Grandma's Rhubarb Cake

This recipe will use up extra frozen rhubarb if you don't have fresh. It make a pudding-like "stuff" in the bottom, making it totally delectable!

Ingredients

  • 3 c Sugar (separated)
  • 1/2 c (+ 2 tbsp for later) butter
  • 2 Hoffman’s Little Acres EGGS
  • 2 tsp vanilla
  • 3 c Flour
  • 4 tsp baking powder (NOT soda)
  • 1 1/3 c Hoffman’s Little Acres Raw MILK
  • 4 c fresh or frozen Rhubarb (chopped)
  • 2 c water

Instructions

  1. Preheat oven to 350*. Grease the bottom and sides of a glass 9x13 baking pan, plus line a few muffin tins.
  2. Cream together 2 c Sugar, 1/2 cup softened butter, 2 eggs, and 2 tsp vanilla.
  3. Stir in flour, baking powder, and milk.
  4. FIRST - Fill about 4-5 muffin tins halfway, then pour the rest of the cake batter into the greased 9x13 baking pan. There will be extra batter, DO NOT put it all in the 9x13 pan, it will spill over.
  5. Sprinkle chopped Rhubarb on top of cake batter, sprinkle 1 c sugar on top of rhubarb.
  6. Melt 2 T butter in 2 c water. Pour on top of sugared rhubarb cake batter. It may seem weird, but trust me on this!
  7. Bake for 30-40 min. Bake the muffins at the same time, but they will be ready before the cake.
  8. Check that the cake is not jiggly in the middle and the rhubarb is soft.
  9. No one wants crunchy rhubarb.
  10. You can test with a toothpick, but don’t forget, there’s a pudding kinda stuff in the bottom.
  11. Serve warm or chilled - straight or with homemade ice cream or whipped cream.. it’s so good anyway you slice it.
Anna Hoffman4 Comments