Rhubarb Spice Cake

One weekend when Jess was down visiting, we got together to do a bit of food prep and blog brainstorming. When looking through the kitchen for recipe inspiration we looked outside and saw my over grown rhubarb plant. It wasn’t even the end of May and this plant had already gone to seed and had been pulled back. We were instantly inspired to use the rhubarb in a springtime dessert. Growing up, my mom often made a rhubarb cake from The Best of Bridge that was light and sweet with a cinnamon and brown sugar topping. I remember trying to get the pieces with the most cinnamon and sugar on top because really, who doesn’t love that!

Jess and I made a few minor tweaks to the original recipe to create more of a spice cake, and it turned out fantastic! As the recipe states it would be wonderful served warm, with ice cream. But with the added spices, it would also be delicious with a cup of coffee or tea.

Ingredients:

1 ½ cups brown sugar
1/2 cup butter
2 eggs
1 cup sour milk (2 tablespoons vinegar, 1 cup milk)
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cup flour
1 teaspoon vanilla
3 cups rhubarb
1 teaspoon cinnamon
¼ teaspoon nutmeg

Cinnamon sugar topping:

½ cup brown sugar
1 teaspoon cinnamon

Preparation Method:

Cream brown sugar and butter. Add eggs and beat well. Add sour milk, baking soda, salt and flour. Mix well and add vanilla and rhubarb. Pour into a greased 9×13 pan. Mix cinnamon sugar topping and sprinkle on batter. Bake at 350 F for 45 minutes or until done. Serve with ice cream.