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by Denise Barr

Each spring, when the rhubarb begins to flourish, this recipe is a hit with staff and residents at the retreat. It’s just one example of the way Hedgebrook features the bounty of the land and garden in the kitchen and at the table. Enjoy!


Rhubarb in the Hedgebrook garden

Rhubarb Cake

Preheat oven 350
Butter and flour baking dish (9×9 or 7×11)

½ C butter (soft)
1 C sugar
3 eggs
1 ½ C unbleached flour
3 tea baking powder
¼ tea salt
½ cup milk
1 tea vanilla extract
2 ½ C chopped rhubarb (¾ to 1 in pieces, about 4 stalks)

Cream butter and sugar until light
Add eggs, 1 at a time, beat well
In separate bowl sift together flour, baking powder and salt
In separate bowl combine milk and vanilla
Alternate adding wet and dry ingredients to butter mixture
Spread 1/2 batter into buttered and floured baking dish
Sprinkle on rhubarb (do not press rhubarb down)
Top with rest of batter

Back 35-40 min. plus (test with a tooth pick, should come out clean)

Variation: May replace rhubarb with 2 ½ C blueberries or 2 ½ C raspberries

About denisebarr


  • Naomi Williams
    8:42 PM - 6 May, 2011

    Sounds delicious. Tempted to try it with gluten-free flour & see how it works. Also inspired to grow some rhubarb in my garden. This blog makes me so “homesick” for Hedgebrook!

  • czilka
    9:03 PM - 6 May, 2011

    I *love* that you are posting the Hedgebrook recipes! 🙂 It helps us keep a piece of Hedgebrook in our lives–in this case, a piece of rhubarb cake…

  • Mary Tang
    9:22 PM - 6 May, 2011

    From garden to table the Farm Team spoilt us rotten – thank you for feeding us and thank you for this recipe – I know it is GOOD!!

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