As I was walking through the garden yesterday, I noticed that the rhubarb was ready to cut….which means it is time to bake a rhubarb cake. Rhubarb cake is my absolute favorite cake! If you have never tried rhubarb, this is the recipe for you.

The rhubarb adds a wonderful tart flavor to cake that you will love. The texture and flavor is irresistible. Family, who thought they hated rhubarb (but probably had never actually tried it), were asking for the recipe after tasting it. It is also great in muffins!

To make the cake, start by mixing up the cake batter, cutting up the rhubarb and mixing it with sugar and jello, and making the crumble. I often make a one-half batch, which works with a pie dish or 8 x 8 baking dish.

Fold the rhubarb mixture into the cake batter.

Spread the cake and rhubarb mixture in a prepared baking dish. This is a family recipe that we have been making for years!

Sprinkle the crumble on top. I add a bit of additional sanding sugar – I love the extra sparkle and crunch.

Bake for about 40 minutes….absolute heaven!

Look at that beautiful moist texture – and such a pretty color!

Serve warm, with just a bit of cream poured over it, if desired. You will love it! Enjoy!

Print Recipe

Rhubarb Cake

My most favorite cake!  If you have never tried rhubarb, this recipe is the one to try!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cake

Servings: 18

Author: Mary Beth

Ingredients

Cake

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs, well beaten
• 3 cups flour
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla

Rhubarb Mixture

• 4 cups fresh rhubarb, cut into 1/2-inch pieces
• 1 3 ounce package strawberry jello
• 1/2 cup sugar

Crumble

• 1/4 cup flour
• 1/2 cup sugar
• 3 tablespoons butter
• sanding sugar, optional
• cream to pour on top, optional

Instructions

Cake

• Preheat oven to 375 degrees and lightly spray 9 x 13 pan with vegetable spray.  (You can half the recipe and place in 9 x 9-inch pan or pie dish. Pictures reflect one-half batch.)
• Cream 1/2 cup softened butter with 1 1/2 cup sugar.  Add eggs and beat to combine.
• In a separate bowl, whisk together the flour, baking powder, and salt.  Add 1/4 of dry ingredient mixture to the creamed mixture.  Stir just enough to combine.  Then add 1/3 of the milk, stirring only to combine.  Repeat using, ending with flour mixture.  Add vanilla, stir just to combine.

Rhubarb Mixture

• Mix rhubarb pieces with 1/2 cup sugar and strawberry jello, stir to combine. Fold  gently into cake mixture.
• Smooth into prepared 9 x 13 pan.

Crumble

• Crumble 1/4 cup flour, 1/2 cup sugar and 3 tablespoons butter together with pastry blender or fingers.  Sprinkle over cake.
• Bake at 375 degrees for 35-40 minutes, until toothpick comes out clean.
• Serve warm.  Traditionally, a bit of cream is poured over the  top.  Enjoy!

Notes

This was a favorite recipe of mine growing up – have always loved this cake!  

I love spring! The yard and garden come alive with beautiful flowers and all the fresh fruit looks so wonderful. Time for strawberry shortcake- or a berries medley shortcake!

Isn’t this shortcake pan cute? The little baskets that you make with these are so much prettier and taste so much better than the shortcake shells that you can buy at the store.

Just think of all the possibilities of what you could fill this with…from berries to ice cream to puddings to Easter eggs!

So pretty! I mixed up bit of powdered sugar, vanilla and milk to create a glaze to top these baskets, then added a medley of fresh fruit – strawberries, blueberries and blackberries. I twisted honeysuckle vines to make the little handle. The ends were wrapped in Press and Seal plastic wrap before they were inserted into the basket. (Most honeysuckle vines are edible, but the berries are poisonous. Just a fun accessory to add -I wouldn’t eat the vines.) Dust with a bit of powdered sugar for the finishing touch!

Another option is to fill the basket with whipped cream (homemade is the best!) and add your favorite fruit on top and dust with the powdered sugar.

Have fun being creative in your kitchen!

Enjoy! Happy Spring!

Can you believe that Easter is almost here? What treats are you going to bake this year? You will want to add these to your list. These are the perfect cookies to bake for your Easter gathering.

Cadbury Eggs are a favorite treat of mine! I have always liked these – they have that wonderful pastel shell that cracks when you bite into it – and then it has that smooth chocolate on the inside – so creamy! YUM! When I saw these used in a chocolate chip cookie recipe I wondered why I didn’t think of that.

These Cadbury Egg Cookies combine colors of spring and crunchy textures to make the perfect cookie. Before you begin, toast coconut in a 350 degree oven for about 5-7 minutes, stirring once or twice, until the coconut is lightly browned and toasted. I toasted coconut flakes to put in the cookies and some larger coconut chips to add to the cookie tops once they were baked. Then preheat the oven to 350 degrees and prepare your baking sheets.

Cream the butter and sugars together for about 1 minute.

Add the eggs and vanilla and mix until combined.

Whisk the dry ingredients together and then add to the egg mixture. Mix on low until just combined.

Then add the most important and most delicious ingredients – the chopped up Cadbury Eggs, the chocolate chips and the toasted coconut. Oh my…can you imagine!

A bit of Easter heaven in a bowl…just look at that yummy combination!

I used a 2 tablespoon scoop, but you could also form the cookie dough into balls, with about 2 tablespoons of dough in each. Place about 2 inches apart on your prepared baking sheet. Bake about 10-12 minutes, until the edges are slightly golden brown.

When the cookies are fresh out of the oven, I add extra chopped up Cadbury Eggs and toasted coconut chips just to make them extra pretty. Let them cool for 5 minutes on the baking sheet, then try one. This is the very best time to eat these cookies…when they are warm and melty…right out of the oven! Transfer the remaining cookies to a cooking rack and let cool completely.

Grab a glass of milk and relax with a big stack of these. This recipe takes chocolate chip cookies to a whole new level!

Pretty in Pink – extra dressed up for spring in a pink sherbet dish.

Yes – you should share these with others! What a fun Easter treat – so pretty and yet so easy! Enjoy!

For the recipe, more photos and complete directions, click on the link below:

https://www.twopeasandtheirpod.com/cadbury-egg-cookies/