RHUBARB CAKE

Rhubarb Cake image

I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because it doesn't work well.

Provided by Kim Vore

Time 1h25m

Number Of Ingredients 12

Ingredients

1 c milk
1 Tbsp vinegar
1 1/2 c brown sugar
1/2 c butter
1 egg
1 tsp baking soda
2 c flour
1 tsp vanilla
2 c raw rhubarb (cut into chunks)
TOPPING
1/3 c sugar
1/2 tsp cinnamon

Steps:

1. First, mix milk with vinegar and set aside.
2. Next, blend brown sugar, butter and egg.
3. Add and stir baking soda into the milk/vinegar mixture.
4. Pour milk mixture into the brown sugar, butter and egg mix and blend.
5. Next, add flour and vanilla and mix well.
6. Then add the Rhubarb chunks.
7. Pour batter into well-greased 9x13 pan.
8. Mix up the topping ingredients and sprinkle on top of the cake batter.
9. Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.

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