It’s rhubarb season and we had a wedding to attend, kind of. I could have flipped through recipe books and blogs looking for this recipe that my mom has made for many years, or, call my dad and ask him to take a picture of the recipe card and send it to me. That’s what I did.

This cake never disappoints. I don't buy shortening, so I substituted softened butter. The texture is a little more dense that way, but the flavor makes up for it. You might notice some missing instructions, common in my mom’s recipes, and even in the ones I’ve written down myself. I posted this on Instagram and many friends commented on the magic of hand-written recipe cards…often times, missing crucial information, that is stored in the writer’s memory.

If you google, you’ll find similar recipes, complete with all the instructions. But, if you want to use this recipe, my oven temp was set to 350 degrees, and it took 47 minutes until the cake tested done, which I did by lighting touching the top of the cake. The batter is very thick and you have to carefully spread it out over the marshmallows and rhubarb. It doesn’t have to look perfect, just cover the marshmallows. Shortening and all-purpose flour will yield a lighter cake. I used butter, superfine wheat flour, and guinea eggs. I used 4 guinea eggs instead of 2 chicken eggs, so that may have also had something to do with how thick my batter was. I’m never very prissy about my cakes.

Enjoy. If you have a favorite rhubarb cake recipe, feel free to comment below!

Your rhubarb loving friend,
Anne Dovel - The Fit Quilter