Vicki Wine’s Grandmother’s Rhubarb Cake

Preheat oven to 350 degrees.  Grease & flour 9 by 12 inch baking pan.

Cut 2 cups of fresh rhubarb into small pieces.  Mix in ˝ cup sugar and set aside.

Cream together:
1 egg    
1cup sugar     
1 teaspoon vanilla      
˝ cup vegetable oil     
pinch salt

To one cup buttermilk or sour cream (fat free is okay)  or  plain yogurt, stir in 1 teaspoon baking soda.

Sift together 2 cups flour and 1 teaspoon cinnamon.  Add flour mixture to creamed mixture, alternating with buttermilk/ sour cream/ yogurt.  At the last, fold in the rhubarb, sugar and juice, and spread in the prepared pan.  You may sprinkle the top with cinnamon sugar and/ or 1 cup of coarsely chopped nuts (optional).

Bake at 350 degrees for 35-40 minutes, or until the top springs back when gently touched.  Remove from oven, cool on a rack, serve from the pan with whipped cream, if you like.

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