Fresh Rhubarb Cake

Just like zucchini, we get a TON of rhubarb every year.  We have 2 very large rhubarb plants in the backyard.  So big that I'm always happy to give it away.  To mix up the routine of all that Zucchini Bread that I make and freeze and take on camping trips, my SIL shared this Rhubarb Cake recipe with me.

Cake ingredients

• 1/2 cup butter, softened
• 1 1/2 cups brown sugar, firmly packed
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 1/4 tsp salt
• 1 tsp baking soda
• 1 Tbs lemon juice
• 1 cup milk
• 2 cups coarsely chopped fresh rhubarb

Topping ingredients

• 1/2 cup pecans
• 1/2 cup sugar
• 1 tsp ground cinnamon

What to do:

• To prepare cake, preheat oven to 350 degrees.  Grease and flour a 9 x 13 inch pan.  Cream butter until light.  Add brown sugar; continue to cream until mixture is well blended and fluffy.  Beat egg and vanilla into the creamed mixture until blended.  In a separate bowl sift the flour, salt, and soda.  In another bowl combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the flour.  Gently fold the chopped rhubarb into the batter, stirring just enough to distribute evenly.  Pour batter into prepared pan, spreading evenly.
• To prepare topping, mix topping ingredients and sprinkle evenly over the batter.  Bake cake for 45 to 50 minutes.  Cool the cake in the pan for at least 30 minutes.  Cut into squares to serve.  Serves 12.

 Now that I'm thinking about it, I'll have to share my recipe for rhubarb custard pie soon, too [adds to mental list of future posts].