Rhubarb Cake with Strawberries

I have a confession to make…I have never cooked with rhubarb. I AM SORRY, MOMMA BEAR! (My Mom is cringing right now because this is a staple in her home…and it was for me growing up…we had a HUGE rhubarb plant in our yard…I think the plant was passed on for many generations…or something like that.) Anyway….I like rhubarb! I don’t know why I haven’t baked with it! I was at the store wondering what to make for the blog today…and spotted the rhubarb. I thought about it for a minute and realized that my very own children had never even tasted rhubarb. I feel kind of bad about that! It is part of my MOM! Their GRANDMA!  I knew I didn’t want to make a pie today, so I did some research and combined a whole bunch of recipes and reviews…and came up with this Rhubarb Cake. It is so delicious and I can proudly say now that my children have tried rhubarb! (check that off the list).

…UPDATE…2 days after I made this, it was gone! I just made another one and this time used blueberrie

Even folks who don't like rhubarb like this cake!

Even folks who don’t like rhubarb like this cake!

Rhubarb Cake with Strawberries

***Please read entire recipe before beginning***

MEASURE OUT and put aside:

1 cup buttermilk


1/2 cup butter

1 cup sugar


1 egg

1 tsp vanilla

zest of one lime


2 cups flour

1 1/2 tsp baking soda

1/2 tsp sea salt

1 heaping teaspoon cinnamon



Now add about 1/2 cup of the buttermilk. Mix.

Now add more flour mixture  . Mix.

Add the rest of the buttermilk. Mix.

Add the rest of the flour mixture. Mix.

ADD  to cake batter:

3 cups chopped up rhubarb mixed with 1 Tbs. flour

1 cup sliced strawberries.

Gently fold the fruit into the batter.

Pour the batter into a greased 13 x 9 inch baking pan. Smooth

the top. Now make the topping in a small bowl.  Add 1/4 cup

butter, 3/4 cup brown sugar, 1/2 cup oatmeal, 1/4 cup flour,

1/4 cup sliced almonds and 1/2 tsp vanilla. Combine with a fork

or spoon until it is mixed all together. Sprinkle evenly on top of

the cake and bake at 350 degrees for 45 minutes. Serve with

vanilla ice cream.

What did I love about the recipe? Well, I love that I baked with rhubarb! I love how it made the house smell! I love how it is a great cake base to play around with and add other fruits…next time blueberries and raspberries.

What didn’t I love about the recipe?  Not one little thing.

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