I have rhubarb and am making my Grandma’s rhubarb cake. It is a very old recipe with a bit of a twist on it. It reminds me of a fruit cobbler/coffee cake/bread pudding/dump cake. It is all those yummy desserts in one. You can pick what flavor you want but I love it with rhubarb and it is a great way to use up your rhubarb.
1 cup sugar
2 cups flour
½ tsp. salt
1 tsp. baking soda
2 cups of rhubarb and 1 cup simple syrup
½ cup brown sugar
1 cup chopped pecans
1 can condensed milk
1 stick of butter (I cut to ½ stick of butter)
1 tsp. vanilla
Begin by making your simple syrup and rhubarb.
2 cups of rhubarb
1/2 cup of water
1/2 cup of sugar
Add water and sugar in small pan and heat over stove on medium heat. Make sure when you heat the simple syrup that you do it just until the sugar melts. You do not want to over cook the fruit and have it fall apart. Let it cool. Make sure that it has cooled when you add it to the batter with eggs or you will scrabble your eggs.
Mix the sugar, flour, salt, soda, eggs and cooled rhubarb together and pour into a 9 x 13 inch pan. Sprinkle the top with brown sugar and one cup chopped pecans. Bake at 350° for 45 minutes.
After the cake has been baked and still hot out of the oven, pour the milk mixture over the entire cake.
Heat the condensed milk and butter in the microwave for 1 minute and then stir it to incorporate the butter. Add the vanilla last and poured over the cake.
Refrigerate the cake. This is an extremely sweet, dense, and moist cake.
I made mine in two 9 X 9 inch pans so only baked it for 25 to 30 minutes.
Try this rhubarb recipe. People that don’t like rhubarb even like this. If not you can always substitute another fruit with it or try rhubarb and strawberries (1 cup each) for a rhubarb strawberry cake.
Have a great day, be happy and may God bless you and yours.