Rhubarb Snack Cake
This is one of my all time favorite recipes, not only because it’s from my Grandma Liz, but also because it tastes to darned good. It’s so light that it’s kind of hard to stop eating it. I speak from personal experience, but have also recently witnessed a 14 year old devouring half of an entire cake all by himself within 4 hours. I think he polished it off by the end of the evening. Seriously. My advice to you: Do not fight yourself. Dive in headfirst.
Ingredients
- CAKE:
- 2 cups unbleached white flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups rhubarb thinly sliced (about 1/8 of an inch thick)
- 1 egg
- ½ cup canola or vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla
- TOPPING:
- ½ cup sugar
- ¼ cup butter
- 1 teaspoon cinnamon
Instructions
- Preheat over at 350 degrees for 30 minutes prior to baking.
- Prepare 13x9 inch baking 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.
- Pour this mixture into the 9x13 baking pan 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.
Notes
Because of the rhubarb, this moist cake will continue to become more moist each day but still delicious. We rarely have to worry about that though, since it disappears fast!