Make Your Own Rhubarb Cake and Rhubarb Sauce!
Every spring my rhubarb patch provides the main ingredient for a wonderful array of delicious treats. I love making rhubarb cake, rhubarb sauce, rhubarb potluck pie, strawberry rhubarb freezer jam, and vanilla rhubarb jam from scratch. This is just the beginning of the season and I’m on my second cake!
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This is actually the same recipe that I bake in loaf pans and call rhubarb bread. But it’s healthier if I call it bread, right?! Here’s the easy recipe for either one…
Easy Rhubarb Cake
- 9" x 13" cake pan
- 3 cups unbleached flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups sugar
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp molasses
- 2 eggs, medium
- 2 cups rhubarb chopped
- Preheat oven to 350 degrees F and grease a 9 x 13" cake pan or two 8" round cake pans.
- In a medium mixing bowl, sift together the flour, baking powder, and salt. Add the sugar and combine.
- Add the milk, vegetable oil, molasses, and vanilla and beat with electric mixer until combined. Scrape the sides and bottom to incorporate all dry ingredients.
- Add the eggs and beat on medium for three minutes.
- Fold the chopped rhubarb into the batter and pour into the cake pan.
- Bake for approximately 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
If you like rhubarb, you’re sure to enjoy rhubarb sauce. It’s super easy to do and I love the flavor!
Wash and chop your rhubarb stalks. Dump them all in a sauce pan with enough water to cover the bottom of the pan about an inch deep. Turn heat to medium until water is boiling, then turn down to simmer. Stir so that rhubarb on top cooks too. When all the rhubarb is cooked and tender, turn heat off and add sugar to taste. Stir sugar in while rhubarb is still warm so it will dissolve easily.
You can eat the rhubarb sauce as it is, or use it to top ice cream, cake, mix into yogurt, or use in place of the liquid and sugar in some of your baked goods.