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Last week was pie, this week it’s cake!  This is my grandmother’s recipe

Nonnie’s Rhubarb Cake

½ c shortening

1 ½ cups sugar

2 eggs Mix well

Sift:            2 cups flour

½ teas. Salt

1 teas. Soda

Add alternately with

1 cup buttermilk (I used yogurt today, since I didn’t have any buttermilk)

Beat well and fold in rhubarb

Sprinkle over top of cake the following:

1 cup brown sugar

½ tsp cinnamon

Bake in a well greased and floured 9X 10 pan for 40-45 minutes at 350 degrees.

2 or 3 cups of rhubarb should be cut in length once then in pieces about an inch long.

(Today I also added a couple of cut up, sliced apricots, because I had them nearby- they made for a nice variation on this simple cake, which is almost like  a pineapple upside down cake recipe).

We always had this cake, and other simple homemade desserts when we were growing up.  We often froze quantities of rhubarb in the spring so we were able to make rhubarb cake all through the year.  But of course, it was always wonderful when it went right from your garden into the kitchen and into whatever you happened to be cooking.  We also took the fresh rhubarb stalks and dipped the ends in sugar, which was a very big treat for very small children.

I almost forgot to tell you.  I nearly destroyed this cake- after more than 30 years in the kitchen. The oven was at 300, instead of 350, so I turned up the heat to almost 400, on and off for about 5 minutes.  It survived pretty well, which says something about the recipe and not the baker.


To make a strawberry rhubarb pie, I consulted an old edition of the Farm Journal Cookbook- a wonderful and classic American cooking tool with lots of heritage recipes.  I used a version of this pie that includes honey!

First you get rhubarb from Gary’s back yard and chop it up 🙂

I used 4 cups of chopped rhubarb, 2 cups chopped fresh strawberries, 1-1/4 cups sugar, a 1/4 cup of honey, 6 Tbsp all purpose flour, a teaspoon of cinnamon, and the zest of one whole lemon.

It’s fun to weave a lattice top crust- it makes it a really old-fashion pie.

Don’t worry if all the ends aren’t even.  You’re just going to eat them anyway.  I brushed this with a little egg and water whipped together, and then I sprinkled sugar on top.

Bake this pie at about 400F for a good 45 minutes, turn off the heat and allow to remain in the oven for another 10 minutes or so.  I put a cookie sheet under the pie as it bakes- if you don’t, you might have a mess to clean up on your oven floor.

Click on any photo for high resolution details.  I  love my digital camera.