Rhubarb Cake

Rhubarb Cake

Serves: 8



  • 2 cups flour
  • 1sp salt
  • 1sp baking soda
  • 1 cup white sugar
  • ½ cup light brown sugar
  • ½ cup milk
  • ½ cup half & half
  • ½ cup melted butter
  • 2 tbsp lemon juice
  • 2 tsp vanilla
  • 1 egg
  • 3 cups fresh rhubarb
    chopped into small pieces

Cake Topping

  • 1 tbsp white sugar
  • 1 tbsp light brown sugar
  • 1 tsp cinnamon



  1. Grease 9×13 pan and set aside. Preheat oven to 350 degrees. 
  2. In a large bowl, mix together all of the dry ingredients (flour, salt, baking soda, sugars)
  3. In a separate bowl, mix together the wet ingredients (milk, ½ & ½, melted butter, lemon juice, vanilla, and egg)
  4. Pour the chopped rhubarb into the bowl with the dry ingredients and mix together, ensuring that the rhubarb is coated. Once the rhubarb is coated with flour, gently pour in the wet ingredients. Mix with a spatula until batter is smooth, without lumps of flour. 
  5. Pour the batter into the greased pan. 
  6. In a small bowl, mix together the cake topping. Once mixed, spoon the mixture over the top of the cake. 
  7. Place in oven and bake 43-45 minutes, or until a toothpick comes out clean.

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