torta di rabarbaro
This rhubarb cake recipe was given to me years ago by my friend Yvonne. We worked together in corporate America and shared many recipes during those years. We were young mothers then, both old souls, just trying to cook healthy food and meals for our families. I always think of her when I’m making this or another recipe from her kitchen. Thanks, Yvonne!
I make a LOT of this during the spring when my rhubarb produces more fruit than I can keep up with! But I’m not complaining. If I don’t make cake or conserve for yogurt and ice cream, I chop and freeze 2 cup portions in zip top bags so they are ready to use later.
Prep time: 10 – 15 minutes
Serves: 6 people
- 1 1/2 cups brown sugar
- 1/2 cup softened butter (or 1/2 cup shortening)
- 1 egg
- 1 cup sour milk (add 1 tablespoon of vinegar or lemon juice to milk to sour)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 cups chopped rhubarb rabarbaro
- garnish with sprinkle of raw sugar crystals (or brown sugar) and cinnamon
Preheat oven to 350 degrees. Grease and flour an 11 x 7 cake pan or large loaf pan.
In a large bowl, blend sugar, butter and egg.
In a small bowl, combine flour and baking soda.
Add dry ingredients alternately with the milk to the sugar, butter and egg mixture.
Stir in rhubarb until combined.
Pour into cake pan and sprinkle with desired amount of sugar and cinnamon.
Bake for 40-50 minutes until top is golden and toothpick inserted to middle of cake comes out clean.
Enjoy this delicious rhubarb cake warm from the oven with a cup of coffee and a dollop of sweetened cream or ice cream.