Rhubarb cake recipe

rhubarb cakeDid you know that rhubarb is 95% water, but high in vitamin C? May and June are rhubarb season in Wisconsin, so check out Chef Wayne’s rhubarb cake recipe.

Rhubarb Cake

1 Cup Brown Sugar

1 Cup Sugar

¾ Cup Shortening

2 Eggs

1 tsp. Salt

1 tsp. Vanilla

1 ½ Cups Sour Milk (1 tablespoon lemon juice + 1 ½ Cups milk)

2 ½ Cups Rhubarb (rinsed and diced)

1 tsp. Baking Powder

1 Cup Whole Wheat Flour

2 Cups All-Purpose Flour


½ Cup Brown Sugar

1 tsp. Cinnamon

½ Cup Chopped Pecans or Walnuts (optional)

Grease and flour a 9X13 Cake Pan, and pre heat oven to 350 degrees.

Mix together the baking powder and flour in a bowl. In another bowl cream the sugar, shortening and eggs add in the salt, vanilla, rhubarb and sour milk, stirring to combine. Add the wet ingredients to the dry and mix together till well combined. Pour into cake pan. Mix together the brown sugar, cinnamon and nuts to make the topping and sprinkle over the top of the cake. Bake for 30 – 40 minutes.

[Please note: Only rhubarb stalks are edible]

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