Our Grandma’s Rhubarb Cake recipe is a great way to enhance the sweetness of this fruit. This classic cake requires no boxed cake mix, making it easy to whip up without needing to run to the store. Rhubarb is an edible stalk that can be tart but can be cooked to bring out it’s sweetness.
Rhubarb season starts in the early spring, often in May before the farmer’s market even kicks off– it lasts until about June, but have no fear– rhubarb is very easy to freeze and enjoy all year long. Simply wash and cut into 1 inch pieces. No blanching required. Throw those pieces into a freezer bag. When you’re ready to enjoy, pull out a bag and thaw to make some delicious cake – any time of the year.
After stocking up on PGH eggs and rhubarb, buy your bulk ingredients from Azure standard! This bulk organic delivery service has the highest quality ingredients, making eating from home a treat!
Their vanilla extract will make any sweet treat that much more devine. Go ahead and order it in bulk!
Ingredients
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 farm fresh eggs, beaten
- 2 cups raw rhubarb, chopped
- 2 cups flour
- dash of nutmeg
Directions
- Preheat oven to 350 degrees.
- Mix together sugar, eggs, vanilla and sour cream.
- Stir flour and baking soda into the mixture.
- Mix ingredients well, making sure not to beat ingredients together.
- Pour batter into a 9 x 13 pan and sprinkle rhubarb and nutmeg on top.
- Bake for 20 minutes.
Grandma’s Rhubarb Cake
Ingredients
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs beaten
- 2 cups raw rhubarb chopped
- 2 cups flour
- dash nutmeg
Instructions
- Preheat oven to 350°
- Mix together the sugar, eggs, vanilla, and sour cream.
- Add flour and baking soda, stirring gently.
- Add in the rhubarb to the batter and mix well. Make sure not to beat the mixture.
- Pour batter into a greased 9 x 13 pan.
- Sprinkle nutmeg on the top.
- Bake for 20 minutes.