Classic Cinnamon Rhubarb Cake

Another rhubarb recipe for those in need of them.  I still have more in the vault that I may try to make this weekend.

Rhubarb cake is a classic usage for all of that rhubarb.  I made this one at the same time as the Rhubarb Dream Dessert and our coworkers got a taste of both of them.  Some of my coworkers don’t really eat sugar.  I know they are trying to be healthy and all of that, but there is nothing like homemade baked goods (in moderation).

When used in cake, rhubarb cries out to be pared with cinnamon.  This recipe delivers.  The cake is moist and spicy with a sugar crusted top.  It’s hearty enough to eat for breakfast, but also good for an afternoon pick me up.  The only change I would make for this cake is to add more rhubarb.

When I eat rhubarb desserts, I want them to be tangy.  I want my mouth to pucker, even if that initial pucker is quickly followed by sweetness.  And I want that pucker to be punchy.  I want to know that I’m eating rhubarb and apples.  This cake missed some of that.  The pucker was a light tap.  It was the elderly neighbor timidly knocking on the door to introduce herself instead of that pesky encyclopedia salesman that shows up in all of our knock knock jokes. (It’s not the living it used to be).

I also found this cake to be a little bit dry.  More rhubarb would help with this for sure.  It wasn’t so dry that you’d want a drink with it, I’d put it somewhere between Gumdrop Bars and Devil’s Food Cake.

Overall, this recipe is a keeper.  My oldest just looked at what I was doing and he said “I loved that!”  Apparently he thinks it’s fine without more rhubarb.  It’s a great way to use a few stalks of rhubarb. (but if you only have 1 cup of sour milk, I’d still make Kringla.)

The Recipe:

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