Every summer a kind soul gives us some rhubarb and we enjoy a pan of homemade strawberry-rhubarb crisp. It’s never occurred to me to buy any additional rhubarb, so I’ve never made anything else. So when we got a second batch from the CSA, I dug through my cookbooks to find something new to make.

I found this recipe for Vermont Rhubarb Cake in The American Country Inn and Bed & Breakfast Cookbook. My aunt gave us this cookbook as a wedding shower gift, and I’ve used it countless times over the years.

The cake was delicious, especially topped with a big dollop of fresh whipped cream.

Vermont Rhubarb Cake
modified slightly from The American Country Inn and Bed & Breakfast Cookbook

Ingredients
2 cups chopped fresh rhubarb
1/2 cup sugar
1/4 cup all-purpose flour

1/2 cup butter, softened
1-1/2 cups sugar
1 egg, beaten
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract

1/2 cup sugar
1 tsp. cinnamon
1/2 cup coconut

1 pint heavy whipping cream

Sprinkle the rhubarb with 1/2 cup of sugar and 1/4 cup of flour; set aside. Cream the butter and 1-1/2 cups sugar. Stir in the egg and beat well. Sift twice 2-1/2 cups of flour, baking soda, and salt. Add this to the butter mixture. Add the milk and vanilla; mix well. Stir in rhubarb mixture. Pour batter into a greased and floured 9×13-inch cake pan and sprinkle with mixture of 1/2 cup of sugar, cinnamon, and coconut.

Bake in a 350 degree oven for about 50 minutes; test for doneness. Cool and serve with the fresh whipped cream.

Serves 12 to 14