Monday, May 12, 2014

Alma's Rhubarb Cake

Rhubarb is a family staple. My father loves rhubarb! Every year my mother would make a vast quantity of rhubarb sauce and freeze it for winter use. And my father would savor every bite. His favorite way to eat rhubarb sauce is over cottage cheese, but he loves pies and cakes made with rhubarb as well. As far as he is concerned, I don't think that there is anything bad that can be made out of rhubarb. It is a food he loves!

Alma indulges him in his love for rhubarb too. One of the things she makes out of rhubarb is this recipe for cake. It is superb!

Alma's Rhubarb Cake

Bottom layer:

  • 2 1/2 cups flour
  • 1 Tbsp. baking powder
  • 3/4 cup margarine
  • 1/4 tsp. salt 
  • 1 egg

Make into crumbs, adding the egg {beaten} last. Press into an 8 x 10 inch pan, reserving 1 cup and set it aside.

  • 4 cups chopped rhubarb
  • 1 1/2 cups sugar
  • 1/2 cup flour

Mix well. Then add:
  • 2 eggs, beaten
  • 1/2 cup margarine, melted

Pour this over bottom layer. Sprinkle the reserved crumb mixture on the top, spreading evenly.

Make a mixture of:
  • 1/3 cup sugar
  • 1 tsp. cinnamon

Sprinkle on top. Take at 350 degrees F. for one hour.


  1. Oh so this is a crumble of sorts? It sounds good and when the rhubarb is up more, I'll give it a try.

  2. Mmm. Love the memories you shared along with the cake. This recipe sounds similar to one we've made for years, too. Best warm, with some ice cream for those who like that (I don't). Our rhubarb is flourishing.


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