Rhubarb Cake

I always think of my Mother when I make this cake as she used to make it as soon as the rhubarb was up in the spring. I, in turn do the same and my family, grandchildren especially love it and fight to take the leftovers home. I even get requests from them to make it for their birthdays, so I always make sure to freeze a few 4 cup bags of rhubarb for later use.


Nine generous.


Crust 2 cups flour ½ cup butter ¼ teaspoon salt 1 teaspoon baking powder 1 egg beaten Filling 1½ cups sugar ½ cup flour 4 cups chopped rhubarb ½ cup melted butter 2 eggs beaten 1 tablespoon sugar ½ teaspoon cinnamon

Nutritional information

No nutrition information available


Crust: Mix together, flour, baking powder and salt. Cut in butter to fine crumbs. Beat egg, add to mixture and toss with a fork, mixture will be crumbly. Reserve one cup of mixture, pat the rest into the bottom of an 8" x 8" pan. Filling: Mix together sugar, flour, melted butter and beaten eggs. Add chopped rhubarb and stir to coat rhubarb. Pour over crust in pan. Top with reserved crumbs. Mix together the 1 tablespoon sugar and ½ teaspoon cinnamon and sprinkle over the crumbs on top. Bake for one hour at 350 or until bubbly and brown. Serve while slightly warm, cuts into 9 generous servings. NOTE: I use my Cuisinart to mix the crumb crust, comes out perfect. I have used frozen rhubarb (do not thaw) and the results are the same but the cake must be cooked 20 - 30 minutes longer and watched to avoid burning.