Rhubarb cake is most sensible of thoughts in spring because it’s plentiful in our gardens and simply discovered on the farmer’s markets.
Rhubarb is excellent as a result of it may be utilized in various alternative ways. Experience it contemporary with somewhat dab of sugar, flip it into jam, bake it right into a pie or create a scrumptious sauce with it, make a rhubarb shrub, plus such a lot of extra scrumptious culinary choices.
Whilst paging via my antique church/college/different staff cookbooks from the ’50s, ’60s and ’70s, I discovered a big number of rhubarb recipes. I treasure the outdated cookbooks since the recipes contained in them are a choice of tried-and-true favorites from participants of the more than a few teams – the member’s circle of relatives favorites.
Right here is a smart rhubarb cake recipe from one of the crucial cookbooks, printed 48 years in the past.
Rhubarb Cake
Cake Components
1.5 cups brown sugar
½ cup shortening
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
2 cups all-purpose flour
1.5 cups rhubarb, finely chopped
Topping Components
1.5 cup white granulated sugar
1 tsp. vanilla extract
1 tsp. flooring cinnamon powder
½ cup nuts of your selection, finely chopped
Instructions
Preheat oven to 375°F.
Combine all the cake elements in combination and pour batter into an 8×8” oven protected baking pan. Combine in combination all topping elements and frivolously disperse it over the batter. Bake one hour.
Rhubarb cake recipe submitted by means of, Irene Keller. Shared shape the 1976 reproduction of Dodge Middle St. John Baptist DeLaSalle Catholic Ladies’s Cookbook. Iowa.
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Here’s a 2d recipe for rhubarb cake that I discovered in every other Nineteen Seventies cookbook…
Rhubarb Cake
Cake Batter Components
1.5 cups brown sugar
½ cup butter (recipe in the beginning requires oleo)
1 egg
2 cups white all goal flour
½ tsp. salt
1 tsp. baking soda
½ cup buttermilk
1.5 cups rhubarb, chopped
1 tsp. vanilla extract
Topping Components
½ cup white granulated sugar
1 tsp. flooring cinnamon powder
1 cup coconut flakes
1 tbsp. butter, room temperature
Instructions
Preheat oven to 350°F.
Beat brown sugar, room-temperature butter and egg in combination smartly. Sift flour, salt and baking soda into the combination. Upload buttermilk, rhubarb and vanilla and blend in combination smartly.
Mix the topping elements; combine in combination the sugar, cinnamon, coconut and butter. Sprinkle the topping over the cake earlier than baking.
Bake for 40 mins.
This rhubarb cake recipe was once submitted by means of Mrs. Roman Rezac and Mrs. Harry Tuma. Shared from the 75 Years of Just right Cooking cookbook, compiled by means of the Rosary Society Immaculate Conception Parish in Lonsdale, MN.
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Right here is an advantage recipe for Rhubarb Meringue Pie, an alternative choice to rhubarb cake…
Rhubarb Meringue Pie
Components
Pie crust (uncooked, both premade or freshly made with recipe of selection)
Filling Components
1 complete egg and a couple of egg yolks
1 cup sugar
1 tsp. white all-purpose flour
1.5 cups rhubarb, finely chopped
A pinch of salt
1 tsp. vanilla extract
Meringue Components
2 egg whites, put aside for the meringue after preliminary baking
6 tbsp. white granulated sugar
Instructions
Preheat oven to 375°F.
Combine in combination the sugar, flour and salt. Beat eggs reasonably. Combine within the dry elements (sugar, flour, and salt aggregate) to the eggs. Then combine within the rhubarb and vanilla extract.
Pour aggregate in an unbaked pie shell and bake for 8 mins at 375°F, then scale back the temperature to 325°F for 25 mins, or till the middle is ready.
To make the meringue, beat the egg whites till stiff. Beat within the sugar. As soon as stiff, quilt all the pie with the meringue and bake 8 mins longer, or till golden.
This rhubarb pie recipe was once submitted by means of Loucille Howalt. Recipe shared from the Grandma Wore an Apron cookbook, compiled by means of participants and buddies of the Crippled Youngsters’s Clinic in Sioux Falls, SD.
This rhubarb cake recipe article was once written for Interest Farms mag on-line. Click on right here to subscribe.