"Rhubarb Cake Vintage Recipes Hobby Farms"

Spring Delight: Rhubarb Recipes

Rhubarb is a versatile ingredient that can be used in many different ways. It's abundant in gardens and farmer's markets during the spring season. And what better way to enjoy this tangy delight than through these tried-and-true recipes from vintage cookbooks that are sure to please?

Rhubarb Cake Recipe

Submitted by Irene Keller. Shared from the 1976 copy of Dodge Center St. John Baptist DeLaSalle Catholic Women's Cookbook, Iowa.

• 1.5 cups brown sugar
• ½ cup butter (recipe originally calls for oleo)
• 1 egg
• 2 cups white all-purpose flour
• ½ tsp. salt
• 1 tsp. baking soda
• ½ cup buttermilk
• 1.5 cups rhubarb, chopped
• 1 tsp. vanilla extract
• ½ cup white granulated sugar
• 1 tsp. ground cinnamon powder
• 1 cup coconut flakes
• 1 tbsp. butter, room temperature

Preheat oven to 350°F. Beat brown sugar, room-temperature butter and egg together well. Sift flour, salt and baking soda into the mixture. Add buttermilk, rhubarb and vanilla and mix together well. Combine the topping ingredients; mix together the sugar, cinnamon, coconut and butter. Sprinkle the topping over the cake before baking. Bake for 40 minutes.

Rhubarb Pie Recipe with Meringue

Submitted by Loucille Howalt. Shared from the Grandma Wore an Apron cookbook, compiled by members and friends of the Crippled Children's Hospital in Sioux Falls, SD.

• 1 whole egg and 2 egg yolks
• 1 cup sugar
• 1 tsp. white all-purpose flour
• 1.5 cups rhubarb, finely chopped
• A pinch of salt
• 1 tsp. vanilla extract
• Unbaked pie shell
• 2 egg whites

Preheat oven to 375°F. Mix together the sugar, flour and salt. Beat eggs slightly. Mix in the dry ingredients (sugar, flour, and salt mixture) to the eggs. Then mix in the rhubarb and vanilla extract. Pour mixture in an unbaked pie shell and bake for 8 minutes at 375°F, then reduce the temperature to 325°F for 25 minutes, or until the center is set. To make the meringue, beat the egg whites until stiff. Beat in the sugar. Once stiff, cover the entire pie with the meringue and bake 8 minutes longer, or until golden.

Rhubarb Cake Recipe from the '70s

Submitted by Mrs. Roman Rezac and Mrs. Harry Tuma. Shared from the 75 Years of Good Cooking cookbook, compiled by the Rosary Society Immaculate Conception Parish in Lonsdale, MN.

• 1.5 cups brown sugar
• ½ cup shortening
• 1 egg
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 2 cups all-purpose flour
• 1.5 cups rhubarb, finely chopped
• 1.5 cups white granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon powder
• ½ cup nuts of your choice, finely chopped

Preheat oven to 375°F. Mix all of the cake ingredients together and pour batter into an 8×8" oven safe baking pan. Mix together all topping ingredients and evenly disperse it over the batter. Bake one hour.

Originally Post From https://www.hobbyfarms.com/rhubarb-cake-vintage-recipes/

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