- ½ cup (2 sticks) butter, softened
- 1½ cups brown sugar, lightly packed
- 1 fresh farm egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon fresh lemon or orange juice
- 1 cup whole milk
- 2 cups chopped (in ½ -inch pieces) fresh rhubarb
- 1 cup chopped nuts, preferably pecans or walnuts
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Preheat oven to 350°F. Grease and flour a 9- by 13- by 2-inch baking pan.
In a large mixing bowl, using an electric mixer on medium speed, cream butter until light and fluffy, approximately 2 minutes.
Slowly add brown sugar to the mixing bowl, continuing to beat. Once the mixture is well blended, add egg and vanilla. Continue mixing until combined, approximately 1 minute.
In a separate bowl, sift together flour, salt and baking soda.
Combine the juice and milk into a liquid measuring cup.
Alternating between liquid and dry mixtures, in 3 batches, add juice and flour to the creamed butter and egg. Beat after each addition, just enough to blend. Once combined, gently fold in the chopped rhubarb with a wooden spoon. Spoon cake mixture into baking pan and spread evenly.
In a small bowl, mix together the chopped nuts, granulated sugar and cinnamon. Sprinkle mixture over the top of the cake.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before serving. Enjoy for breakfast or top with whipped cream or ice cream for dessert!
About this recipe
WINE PAIRING: Newport Vineyards, White Merlot Rosé, Middletown, Rhode Island
This is a classic pairing for anything with rhubarb. The bright notes of juicy strawberry, tart cranberries and hint of cherry complement the slightly herbal rhubarb. Our rosé has the perfect balance of sweetness and refreshing acidity that awakens the palate to appreciate and enjoy this delicious rhubarb cake.
—Kevin Killavey, wine educator, Newport Vineyards