Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.
This is a recipe of my grandmothers that I've been making for decades. I put this amount of rhubarb in a 9x13 pan and double the batter. I also just mix up the batter all together in a bowl and then spoon it on top of the rhubarb. Easy and delicious.
Truly outstanding! And addictive. My big change was to use only half as much fruit (3/4 cup rhubarb and about 1/3 cup sliced strawberries. I only used 3 TB sugar on the fruit and only 1/2 cup in the cake, and likewise skipped powdered sugar on top in favor of a dollop of whipped topping. I also added 2 TB of wheat germ to the flour. Turned out more like an upside-down cake, and wow is it good!
My neighbours grew a lot of rhubarb and much of it ended up on my doorstep- so I was looking for creative ways to cook it up and redistribute it back to friends. This recipe was rated the best over the rhubarb jam, chutney or crumble by non-rhubarb liking friends. Easy to make and cook in small cooking tins. Cooking rhubarb in the oven really helps mellow the flavour. I did use vanilla paste instead for an extra kick.
Delicious, easy, and unique! Fifth star is for the combination of easy + unique. I've never found a recipe before that spotlights rhubarb quite this way -- and wow, is it an electrifying flavor! I think it doesn't need more cinnamon personally -- the 1/4 t. gives it a nice mysterious hint, plus I use Penzey's Vietnamese cinnamon which is on the strong side anyway.
Delicious! Per other reviewers I increased the cinnamon to heaping 1/2 tsp. and added to dry ingredients. I would increase the amount next time, we love cinnamon! I used the full amount if sugar since several of the stalks of rhubarb I bought were greenish inside so I thought they might be tart; it tasted very good that way so I might decrease a bit next time depending on the color of my rhubarb. Delicious with vanilla frozen yogurt on top, definitely a keeper - we loved the flavor of the vanilla cake top layer!
So good! My friend who had never eaten rhubarb swooned. The cake itself is yummy. I used 1/3 cup sugar for the rhubarb, and 1 1/2 tsps. cinnamon, which I stirred in with the flour. It's too good to serve 9. More like 5.
This was so delicious and very easy to make--great way to showcase summer produce. I did use less sugar with the rhubarb because I still wanted some of the rhubarb tang to shine through. Making it again and adding blackberries and strawberries to the rhubarb.
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