In rhubarb season this year, I bought ten pounds of rhubarb from a lady who grows and sells it from her farm. It was fresh picked just for me and it wasn't long after it was pulled from the plants that it was washed, in my oven or in the freezer.
One of my aunts shared a tip with me about freezing rhubarb. She said instead of freezing it pre-chopped, it preserved much better left in full stock with part-ends on. So I tried it that way this year - one immediate advantage is that it saved me a lot of chopping time!!
My husband's mother was known as a good baker and she made a rhubarb cake that my husband loves ... He doesn't like rhubarb pie 😞, which is my favorite pie ... but he does like this rhubarb cake. Especially since his Mom has been gone many years.
Above is a photo of my mother-in-law's handwritten recipe ... and the translation below.
- 2 eggs
- 1 cup sour cream
- 1 1/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups flour
- 2 cups rhubarb (or amount as desired)
- Beat eggs well, add sugar and beat until well mixed.
- By hand stir in sour cream.
- Blend dry ingredients and stir into egg/sour cream mixture until smooth.
- Pour into 9"x14" baking pan and smooth top with spoon.
- Sprinkle chopped rhubarb over top of batter.
- Follow instructions for crumb topping.
- Bake for 35- 40 minutes in 350 degree F oven.
- 1 cup sugar
- 1/4 cup flour
- 1/4 cup butter
- 1 package vanilla sugar
- Mix sugar and flour.
- Rub butter into sugar/flour until evenly crumbed.
- Sprinkle crumbs over batter.
- Sprinkle contents of vanilla sugar package over the top of crumbs. (This really MAKES the crumb topping!)