Rhubarb Cream Cake (9 Servings)

Rhubarb Cream Cake (9 Servings)

This recipe is part of a collection of recipes my mom accumulated and had in her hope chest some 70 years ago.  All the pages were typed on notebook pages and kept in a small binder. Such a treasure.


  • 1 C Sugar
  • 1 tsp Cinnamon
  • 1 1/4 C Sifted Flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 1 C heavy whipping cream
  • 2 C thinly sliced fresh rhubarb

Remove 2 T of sugar from the cup of measured sugar and mix with the cinnamon; set aside.  Sift together remaining sugar, flour, baking powder, and salt.  Add egg, vanilla, and cream; beat for 2 minutes or till light and fluffy.  Pour into greased 8" square pan.  Sprinkle rhubarb evenly over batter.  Bake in a 375 degree oven about 45 minutes or till cake is nearly done.  5 minutes before cake is done, sprinkle with sugar-cinnamon mix.  Bake until done.

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