The other day, an old friend left me a note on my Facebook wall.
In addition to growing up in the same area of town and the fact she was in my sister’s class, Debbie and I worked together at a restaurant in Owego called The Cellar. The restaurant is under different ownership now, and due to repeated issues with the rising Susquehanna River, it is no longer actually in the cellar, as it was back then. It is still a great place to eat though. It was a fun place to work and I have very fond memories of my years there with Debbie and other great people like Kelly, Karen, Ellen, Lisa and a bunch of others.
The note from my old friend and co-worker had me digging through my old recipe file 
though and sure enough, there was the recipe I had given Deb. I had forgotten about it because while my mother in law used to practically beg me to take some of her rhubarb crop every spring, her plants have since declined so she no longer has a surplus. And, despite my intentions to plant a patch of our own, I never have. [maybe this year?] Mom was happy to spare me a few stalks when I asked though, so that I could make this wonderful cake again. This is not an original recipe, and I have no memory of where I got it – a relative probably. So find yourself some rhubarb and let’s get started.
Cream together
1 & 1/2 cups brown sugar
1/2 cup softened butter
Beat in
2 eggs
1 teaspoon vanilla
In a small bowl, combine
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoon baking soda
Add to creamed mixture in thirds, alternating additions with
1 cup sour milk or buttermilk [add 1/2 cup in between dry ingredients]
Fold in 2 cups chopped rhubarb [leave the pieces fairly large - those pieces of tart fruit in the sweet cake are what make this truly special]
Spread evenly in a greased 9 x 13 inch baking dish
Then, make the streusel topping:
Combine, until well mixed [I just pop the bowl back on the mixer for this - no need to even wash it]
1/2 cup brown sugar
2/3 cup all purpose flour
5 tablespoon softened butter
1 teaspoon cinnamon
Spread evenly over the batter
Bake at 350º for 35 to 45 minutes. It will puff nicely around the topping and be very well browned when done and a toothpick inserted in a cakey area should come out clean.
Cool for 15 minutes, at least before serving. 
I was trying to decide how best to serve it – with whipped cream?, ice cream?, a drizzle of glaze? – but it really doesn’t need a thing.
I hate to admit this, but I have never made a rhubarb anything. I think I’m going to break myself in with this!
We have four rhubarb plants and I am looking for recipes to try. This cake looks wonderful!
You forgot the cup of tea. Just plain ‘ole lipton I think.
ahh i have to find rhubarb in san diego.
I have yet to join Facebook, but certainly the internet is the ultimat way to reconnect and bring distant friendships back into live!
This cake looks so nice and home-y, very comforting for afternoon coffee or tea.
Thanks!
Looks good! I really like using tart rhubarb in sweet cakes like this!
I have never had rhuharb before that I know of. Looks yummy although!! May have to try it!!!
God Bless~
Debbie Jean
like the other comments, I’ve never had it before – sounds like something great to start with.
Not a rhubarb fan, but I imagine this cake could be adapted with other fruit. Thanks for the recipe!
This looks totally scrumptious. Don’t you love when others make a recipe of yours and then continue to make it? They think of you eachtime they do, sorta a tribute:)
This looks delicious and my mom is growing rhubarb in her garden this year. I’ll definitely try this recipe. Thank you!
I love love love rhubarb and this looks absolutely delicious! I wish I had space in my garden to grow rhubarb actually but it’s just to big for our tiny garden, so I’ll have to do with the bought variety!
i’ve never had rhubarb, and i’ve never cooked with it. this makes me want to try it!
That cake looks delicious!
Wow, that looks great! It looks like a buckle – I posted a rhubarb buckle recipe on my blog a few days ago. I’ll have to give your recipe a try!
I have thought about adding this to my veggie garden, this recipe is inspiring me to do so! If not maybe I can find some at my local market?? This looks absolutely yummy!
Your photos are fantastic! And, you are so right. This bread with the
streusel topping can easily stand alone. Thankyou for sharing it.
I made your Rhubarb Cake this morning and brought it to work to share with all the office staff. Everyone says it’s delicious! I have several rhubarb recipes and this is now at the top of the favorite list. SUPERB!!!
I used your Rhubarb Cake recipe and it was amazing. Thank you for sharing it on the http://www.foodgawker.com website.
Thank you for the recipe! I made it tonight to bring to a potluck tomorrow and it smells absolutely divine! It will be really hard not to cut into it for breakfast!
Thanks for the delicious recipe. I love brown sugar cakes! This is one of the best rhubarb recipes I’ve ever used. I made it last night and my two adult sons stood in the kitchen bugging me to cut them a piece. I made them wait until it had cooled a bit. They said it was one of the best cakes they ever had. They thought it would be good with vanilla ice cream…I think whip cream…but really, it’s great all by itself! Thanks again, this recipe goes to the front of my recipe box.
[...] that would use all of it. I made this rhubarb cornmeal cake (yum) earlier in the spring and this rhubarb streusel cake (double-yum) a few weeks ago. I really like both of them, but neither would use up the 5+ cups of [...]
Hi – I found this through a google search last week when I was trying to use up some frozen-since-the-summer rhubarb in my freezer. It was delicious! Thank you.