Here is an amazing recipe for a rhubarb cake that will have everyone asking for more. Even people who don't like rhubarb.
About a month ago, I met a lady that I see biking around the neighborhood a lot. Her name is Hilda and she's a hoot. One day as we were riding I was talking about the
Sweet Texas Caviar that I was making for a potluck. She told me about some old family recipes that I should try. She loaned me the recipe cards and gave me permission to post them here on my blog. The first one I tried was this Rhubarb Cake.
While I usually post cake recipes that utilize a mix, this is pretty straightforward and easy!
by Diana Rambles via Hilda
Prep Time: 20 minutes
Cook Time: 75-85 minutes
Keywords: cake
Crust
- 1 C butter
- 2 C flour
- 2 tbsp. sugar
Cream Filling
- 5 C rhubarb
- 6 egg yolks
- 2 C sugar
- 4 tbsp. flour
- 1/4 tsp. salt
- 1 tsp. orange extract
- 1 C heavy whipping cream
Meringue
- 6 egg whites
- 12 tbsp. sugar
- 2 tbsp. vanilla extract
- 1/4 tsp. cream of tartar
For the Crust
Soften the butter and mix with flour and sugar. Press into the bottom of a 9x13 baking pan. Bake at 350 degrees for 10-13 minutes.
For the Cream Filling
Chop the rhubarb. Mix all ingredients and pour on top of the baked crust. Return to oven for 50-55 minutes.
For the Meringue
Whip the ingredients together, adding the sugar 2 tbsp. at a time. Keep whipping until thick and peaks form. Spoon over cream layer and return to oven for 15-17 minutes.
Let cool completely before serving. Cover and store leftovers in refrigerator.
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I took this to a party and everyone was amazed. Even my hubby, who didn't want to try rhubarb, loved it. I had to stay away from the dessert table!!
I could not get this cake out of my brain, so I made a second one with blueberries. No special occasion for that one, so I took it to my daughter's play practice and gave out pieces to the other parents.
Have you ever eaten rhubarb? Would you try this?
