This has to be one of the most delicious cakes I have ever made. I came across the recipe on the internet; the site was birdsnestbites.com, written by a cook and a gardener in the Pacific Northwest. My rhubarb came from the garden of my friend and neighbor in Waquoit, Linda Despres, who also happens to be one of our culinary volunteers!
RHUBARB SNACKING CAKE
Because of the rhubarb, this moist cake will continue to become more moist each day but still delicious. Don’t worry, though, as it probably won’t last more than a couple of days
- 2 cups AP flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups rhubarb, thinly sliced (about ⅛ of an inch thick)
- 1 egg
- ½ cup canola or vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla
- ½ cup sugar
- ¼ cup butter
- 1 teaspoon cinnamon
- 2 tbsp chopped candied ginger
- Preheat oven to 350F degrees for 30 minutes prior to baking.
- Prepare a 13x9-inch baking dish, or two 8-inch square baking dishes, by lightly coating with cooking spray.
- In a large mixing bowl, stir together flour, sugar, soda and salt.
- Add the sliced rhubarb and lightly toss to coat rhubarb with flour.
- In a separate bowl, combine the egg, oil, buttermilk and vanilla; stir into the flour mixture until combined.
- Scrape this mixture into the prepared baking pans and set aside.
- In a small bowl, combine topping ingredients by using a pastry blender or pulsing briefly in a food processor.
- Sprinkle topping mixture over top of cake, so cake is covered evenly.
- Bake for 35-45 minutes or until top springs back when touched.
I adjusted it slightly, adding more rhubarb to the batter, and some candied ginger to the topping.
If you don’t have buttermilk, you can easily make some by adding a teaspoon of vinegar or lemon juice to a cup of whole milk, or half and half (let it stand for a couple of minutes before using).