A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Use slow oven
Preserved exactly as written in the original source
cream sugar and shortening
add one cup of the rhubarb, then cinnamon and cloves, flour and raisins
mix remainder of rhubarb with soda and add
beat well and bake in loaf tin forty-five minutes
slow oven
Modern guidance to help you succeed with this vintage recipe
Adding soda (baking soda) to acidic stewed rhubarb creates an immediate chemical reaction that produces carbon dioxide, which is why it's incorporated last and beaten quickly—this maximizes leavening power. The combination of barley and white flour provides structure while keeping the crumb tender; barley flour's lower gluten content prevents toughness that would result from all-purpose flour alone. Creaming sugar with shortening incorporates air pockets that expand during baking, while the moisture from rhubarb creates steam for additional lift. The raisins' natural sugars caramelize slightly, adding complexity to offset the rhubarb's tartness.
The rhubarb can be stewed up to 3 days in advance and refrigerated in an airtight container. Bring to room temperature before using. The baked cake actually improves after 24 hours as the flavors meld and the crumb settles; wrap tightly in plastic wrap and store at room temperature.
Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week. The cake can also be wrapped in plastic wrap and then aluminum foil and frozen for up to 3 months. Thaw overnight at room temperature before serving. The cake is excellent served plain or with a light dusting of powdered sugar.
AI-generated tips from Chef Cecil's culinary database
The rhubarb can be stewed up to 3 days in advance and refrigerated in an airtight container. Bring to room temperature before using. The baked cake actually improves after 24 hours as the flavors meld and the crumb settles; wrap tightly in plastic wrap and store at room temperature.
Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week. The cake can also be wrapped in plastic wrap and then aluminum foil and frozen for up to 3 months. Thaw overnight at room temperature before serving. The cake is excellent served plain or with a light dusting of powdered sugar.
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