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rhubarb cake – so easy your kids can make it

rhubarb cake

My mother in law, Aida, is visiting from England and has been with us for the past 12 days. It’s been a whirlwind visit with us trying to fit in every day with something to see, do or eat. At 92 you’d think we would be home more than usual but not with Aida. She’s game to go anywhere…well, most places that is.  I enjoy cooking for her and getting her to try some of my new recipes but this visit feels as though we’ve been eating out more than we have been in.  Last Monday we took Aida to Peggy’s Cove.  It’s one of the ‘if you haven’t been there, you haven’t visited Nova Scotia’ list of attractions.  A few minutes drive pass the cove is Rhubarb Restaurant.  Locally owned and locally sourced food, Rhubarb is a gem in Indian Harbour.  They also cater to Oceanstone seaside resort (voted one of the top 5 places to get married in Canada).  Our lunch was absolutely scrumptious and we had gorgeous views of the Atlantic Ocean.  It’s unusual for me to have dessert but I couldn’t resist nor could Aida.  I chose butter tarts with molasses ice cream (yum!) and Aida decided on rhubarb cake.  She was smitten.

Rhubarb cake is a cinch to make.   It’s one of those recipes your kids can easily whip up (with a bit of supervision).  As Aida was eating the cake, she was trying to figure out how they made it.  I said when we get back home I would make it for her and then give her the recipe if she liked it.  We ate it last night while it was still warm.  Needless to say, the verdict was a resounding two thumbs up (insert happy face here).

Aida at Peggys Cove


rhubarb cake – so easy your kids can make it
Prep time

Cook time

Total time


Recipe type: cake
Serves: 8-10

  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups brown sugar (lightly packed)
  • ½ cup butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup milk
  • 2½ cups fresh rhubarb, chopped
  • brown sugar and cinnamon for topping

  1. Preheat oven to 350f (180c).
  2. Sift together flour, baking soda and salt in a small bowl. In a larger bowl, cream together brown sugar and butter. Add egg and continue to beat until well blended. Stir in vanilla. Add about a ¼ of the milk and mix. Then add about ¼ of the flour mixture, and mix well. Repeat until all is added to the batter. Stir in the chopped rhubarb and spoon into greased 9″ x 13″ baking dish. Lightly sprinkle top with brown sugar and cinnamon.
  3. Bake 40 minutes or when a toothpick inserted comes out clean. Serve on its own or with vanilla ice cream.


rhubarb cake pan


rhubarb cakeThe Culinary Chase’s Note:  Test the cake 30 minutes into cooking time.  This cake is delicious warm or cold.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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