Vera’s Rhubarb Cake 🍰
Overview:
Vera’s Rhubarb Cake is a delightful dessert recipe passed down from generation to generation, originating from my dear friend Vera. This sweet treat has been a staple in my kitchen for years, and now I’m excited to share it with you! It’s perfect for a cozy weeknight indulgence, baked to perfection in just under an hour. With a heavenly blend of rhubarb, cinnamon, and brown sugar, every bite is a burst of flavor that will leave you craving more.
- Preparation Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Recipe Category: Dessert
- Keywords: Weeknight, Oven, < 4 Hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shortening | 1/2 cup |
| Sugar | 1 1/2 cups |
| Egg | 1 |
| Vanilla | 1 teaspoon |
| Flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Buttermilk | 1 cup |
| Rhubarb | 2 1/2 cups |
| Butter | 1/2 cup |
| Cinnamon | 2 teaspoons |
| Brown sugar | 1 cup |
Instructions:
-
Preheat Oven:
- Preheat your oven to 350°F (175°C).
-
-
Prepare Batter:
- In a large mixing bowl, cream together the shortening and sugar until smooth and fluffy.
-
Add Egg and Vanilla:
- Beat in the egg and vanilla until well incorporated.
-
Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking soda, and salt.
-
Alternate Mixing:
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until just combined.
-
Prepare Rhubarb:
- Toss the chopped rhubarb with a tablespoon of flour, ensuring it’s evenly coated.
-
Incorporate Rhubarb:
- Gently fold the rhubarb into the batter, being careful not to overmix.
-
Transfer to Pan:
- Spoon the batter into a greased 9×13-inch baking pan, spreading it out evenly.
-
Prepare Topping:
- In a small bowl, combine the softened butter, cinnamon, and brown sugar to make the topping.
-
Sprinkle Topping:
- Sprinkle the topping evenly over the batter in the pan.
-
Bake:
- Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
-
Serve and Enjoy:
- Once baked to perfection, remove the cake from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature, and savor each delightful bite!
Nutritional Information (Per Serving):
- Calories: 613.4
- Fat: 25.6g
- Saturated Fat: 10.9g
- Cholesterol: 58.2mg
- Sodium: 438.4mg
- Carbohydrates: 92.6g
- Fiber: 1.9g
- Sugar: 66g
- Protein: 5.6g
Recipe Notes:
- This recipe yields a moist and flavorful cake that pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
- Feel free to adjust the sweetness level by tweaking the amount of sugar in both the batter and the topping according to your preference.
- Ensure the rhubarb is chopped into uniform pieces for even distribution throughout the cake.
- Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for extended freshness.
