When I was a tiny tot my mom got this church cookbook not well organized some recipes even without directions! Now some 35 years later this book is a heap of pages, tattered, torn, and drawn in (barely survived 4 toddlers). This rhubarb cake was inspired by one of the ingredients only recipes. With much less sugar and more rhubarb than the original, it has also been modified for my gluten free blend. The cake is very moist and comes out a little spongy; kids love the texture. Best enjoyed while still warm.
This is a go-to throw together cake, really no direction needed. Perfect for company with only an hours notice!
Print RecipeGluten Free Rhubarb Snack Cake
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Course Dessert
Prep Time 5 minutes Cook Time 45 minutes
Servings
cake
MetricUS Imperial
Ingredients
Cake
1/2 cup Butter
3/4 cup Organic Cane Sugar
1 Egg
1 teaspoon Vanilla Extract
2 cups Gluten Free Flour all purpose flour blend of choice
1 teaspoon Salt
1 teaspoon Baking Soda
1 cup Buttermilk or any milk alternative
2 cups Rhubarb, chopped fresh or frozen
Topping
1 teaspoon Ground Ginger
1/4 cup Brown Sugar
Course Dessert
Prep Time 5 minutes Cook Time 45 minutes
Servings
cake
MetricUS Imperial
Ingredients
Cake
1/2 cup Butter
3/4 cup Organic Cane Sugar
1 Egg
1 teaspoon Vanilla Extract
2 cups Gluten Free Flour all purpose flour blend of choice
1 teaspoon Salt
1 teaspoon Baking Soda
1 cup Buttermilk or any milk alternative
2 cups Rhubarb, chopped fresh or frozen
Topping
1 teaspoon Ground Ginger
1/4 cup Brown Sugar
Votes: 1 Rating: 5 You:
Rate this recipe!
Add to Meal Plan: Select Course to Add: BreakfastLunchDinner
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Instructions
Cream together butter and sugar until light and fluffy. Add in egg and vanilla mix 1 minute more.
Sift together flour, baking soda and salt.
Alternate adding dry ingredients and buttermilk to butter mixture. Mixing well between additions.
Fold in rhubarb, pour into 9x13 inch buttered pan. Sprinkle with topping.
Bake at 350 Fahrenheit for 45 minutes or until toothpick comes out clean. Let cool 15 minutes before serving.
Recipe Notes
I often toss everything, except the rhubarb, into the mixer and just let it run for 3 minutes then fold in the fruit and toss it in the oven. The topping is optional if leaving it off I put the ginger into the cake.
The original cake was topped with 3/4 cup brown sugar and 1 teaspoon cinnamon. I found this too sweet and I much prefer ginger with rhubarb.
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