Rhubarb Cake
This rhubarb cake turns a sharply sour stalk into a tender, buttery sheet cake with a crackly cinnamon-sugar top. The batter relies on brown sugar and sour milk or buttermilk, which give a caramel depth and a soft crumb while the raw rhubarb stays tangy in small pockets. It mixes in one bowl, bakes in a standard 9x13 pan, and feeds a crowd without fuss.
Instructions
Grease a 9x13-inch pan and heat the oven to 375°F.
Beat the brown sugar and butter together until the mixture looks pale and fluffy. Beat in the egg and the salt until combined.
Stir in the sour milk or buttermilk, baking soda, vanilla and flour. Mix until the batter is smooth with no dry streaks of flour.
Fold in the sliced rhubarb until it is evenly spread through the batter. Pour the batter into the prepared pan and level the top.
Mix the ¼ cup of sugar with the cinnamon and sprinkle it evenly over the batter.
Bake for 30 to 35 minutes, until the cake is cooked through and the cinnamon sugar has formed a light crust on top.
Make it personal.
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