Rhubarb Cake

Behold, the rhubarb plant!

When I see this sweet thing bubbling up out of the ground

in the early spring, I can't help but get a little giddy.

The winters are long, and our butternut squash has worn out its welcome.


Well, it just so happens that about the same time
the rhubarb is threatening to overflow its place in the crisper,
my littlest of my little ones has a birthday.
(hooray for springtime babies!)

Because my little Goose will eat nearly anything I put in front of her,
and because I had rhubarb to spare,
she, naturally, got a little concoction I like to simply call a
Rhubarb Cake
for her first birthday treat.
And I think she was pleased as punch!
But who doesn't like something covered in cream cheese frosting?

Rhubarb Cake with Cream Cheese Frosting:

For the Cake

(We recently started grinding our own flour--to save money and for freshness--hence, the flour types. But all-purpose and regular wheat flour will work just fine.)
1 cup hard white wheat flour
3/4 cup hard red wheat flour
3/4 cup sugar (or experiment with your sweetener of choice)
3 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup butter
15 ounces stewed rhubarb (simply chop a handful of stalks, drizzle with a tablespoon or two of honey, and simmer on the stove until it breaks down to a juicy, soft mess. mmmmmmm)
2 eggs

Preheat the oven to 350 degrees. Grease and flour two 8 inch round pans. Sift together the dry ingredients, cut in the butter, and then fold in half of your stewed rhubarb (or 7.5 ounces). Beat this all together for about 2 minutes. Add the rest of the rhubarb and eggs and beat another 2 minutes. Pour batter into greased pans, bake for 30-35 minutes (or until toothpick inserted comes out clean!--you know the drill), and allow to cool before frosting.


For the Frosting

2 ounces cream cheese at room temperature
4 Tablespoons butter at room temperature
1 teaspoon vanilla
1/2 Tablespoon milk (more to thin, if necessary)
1 1/2-2 cups of powdered sugar

Mix all ingredients and beat until smooth and creamy. Add more milk if it seems to dry, more powdered sugar if it seems too wet. Then frost and stack those round, rhubarb-filled beauties.


This cake is tangy, spicy, and sweet--all at the same time. Hope you enjoy!