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Alaska Rhubarb Cake

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Ingredients

Makes: 12 To 16 Servings

  • Butter Or Vegetable Shortening And Flour For Prepping The Pan
  • 2 Cups About 7.25 Ounces Chopped Fresh Rhubarb Stalks, Cut Into ¼” Pieces
  • 2 Cups Granulated Sugar Divided Use
  • ½ Cup 1 Stick Unsalted Butter, At Room Temperature
  • 2 Large Eggs
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • ¼ Teaspoon Salt
  • 1 Cup Buttermilk At Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Confectioners’ Sugar For Dusting The Cake If Desired

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour A 13″ × 9″ Baking Pan, And Shake Out The Excess Flour.
  • Set Aside.
  • Place The Chopped Rhubarb And ½ Cup Of The Sugar In A Small Glass Bowl.
  • Stir And Let The Mixture Rest While You Prepare The Rest Of The Cake.
  • Place The Butter And The Remaining 1½ Cups Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Well Combined And Creamy, About 1 Minute.
  • Add The Eggs, One At A Time, Beating On Medium Speed Until Light And Fluffy.
  • Set Aside.
  • Sift The Flour, Baking Soda, Cinnamon, And Salt Into A Medium-Size Bowl.
  • Add This Flour Mixture To The Creamed Butter And Sugar Alternately With The Buttermilk, Beginning And Ending With The Flour.
  • Beat On Low Speed Until Combined.
  • Fold In The Rhubarb And Sugar Mixture And The Vanilla.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until It Is Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, 38 To 42 Minutes.
  • Remove The Cake To A Rack And Let Cool In The Pan For 30 Minutes.
  • Dust The Top With The Confectioners’ Sugar, If Desired, Slice, And Serve From The Pan.
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Course Cake