Rhubarb Cake

Growing up my parents had a patch of wild rhubarb that they originally dug out of the woods near Dansville, NY in the early 1960's. They transplanted it into their suburban back yard garden where it thrived. A few years ago they gifted me some roots and I planted them in my own garden. This cake is one my grandmother used to make and has been a family favorite for years!

My rhubarb patch is doing well this year. This is the second time I've been able to pull from it!

Butter a 9 X 13 baking dish. My frugal tip...save the wrappers from sticks of butter that you have softened for other baking projects. Fold them in half, butter side in, and store them in a ziplock bag in the fridge. No need to buy expensive cooking sprays and they keep your fingers from getting goopy when you butter the pan.

1/2 cup unsalted butter, room temperature, plus more for baking dish
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1 large egg
2 cups rhubarb, chopped
1/2 teaspoon ground cinnamon

Heat the oven to 350 degrees

Mix the butter and 1 cup of the sugar together on medium speed for a couple of minutes. Add the egg and mix on high speed for a couple more minutes.

Combine the flour, baking soda and salt in one bowl. Combine the buttermilk and vanilla in another. Alternate additions of each mixing well after adding small amounts of each one.

Stir in the rhubarb by hand.

Pour the mixture into the prepared pan.

Mix the cinnamon with the other 1/4 cup of sugar. Sprinkle evenly over the cake and pop it in the oven. Bake it for 35 minutes.

Let the cake cool for at least half an hour before enjoying! Let me know if you make it. I hope it becomes a family favorite of yours too!