I don’t know about you, but I’m not a huge fan of rhubarb. I mean, it’s okay, but in a lot of recipes it is just a bit too tart for my taste. So the other day my sister was trying to pawn some rhubarb off on me. I was iffy on whether I wanted to take it. She said, “Try this new recipe for Rhubarb Cake Bars, I think maybe you’ll like it.”
So I tried it. And you know what? I really like Rhubarb Cake Bars. They’re just sweet enough to feel like a yummy dessert, and yet it actually doesn’t have that much sugar in it, as far as cakes go.
I ended up heading home with a bag full of rhubarb, and a copy of the recipe. I told my sister that I’ll pay her back in zucchini in a month or so!
So if you’re a rhubarb lover, this will be a great cake for you.
And if you’re a rhubarb hater, I still think you’ll probably like this. So give it a try!
- 4 cups rhubarb, chopped (I threw mine in the slicer of my food processor)
- 3/4 cups sugar
- 1/2 cup melted butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup buttermilk (or 1 Tbsp lemon juice mixed with enough milk to make 1 cup)
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
Mix together the rhubarb and 3/4 cups sugar and set aside while preparing the rest.
Cream together the melted butter, 1 cup sugar, egg, vanilla, and buttermilk.
In a separate bowl, combine the flour, baking soda, salt and cinnamon.
Mix the dry ingredients in to the wet ingredients. Then add the rhubarb mixture.
Pour into a greased 13x9" pan.
Bake at 350 degrees for 45-50 minutes, until edges start to brown and pull away from the pan.
Check out our link parties here.
Linking up at Weekend Potluck