Rhubarb Spiced Cake with Spiced Whipped Cream


  • CAKE:
  • 1 1/3 cups brown sugar
  • 1/2 cup butter (softened)
  • 1 egg
  • 1 TB sour cream
  • 1 cup Buttermilk
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • pinch of nutmeg
  • 1.5 cups rhubarb, chopped small
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 1.5 oz cream cheese, softened
  • 2 TB butter, softened
  • 1 TB Hood whole milk
  • splash of vanilla extract
  • 1 cup powdered sugar
  • 2 cups Hood Heavy Cream
  • 1 TB sugar
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • Garnish:
  • 1/3 cup candied ginger *I just sprinkled regular spice ginger


  1. Cake:
  2. Whip the butter until it’s fluffy and add the brown sugar, egg, sour cream, buttermilk and vanilla. Mix well. Add flour, baking soda, salt, and nutmeg; beat one minute, then fold in rhubarb. Pour into a greased and floured (I use Joy baking spray) tubed or bundt pan.
  3. Combine the cinnamon and sugar; sprinkle over the top of the cake. Cut through a couple of times with a knife.
  4. Bake at 350 degrees for approx 45 minutes, or until tests done. Cool for 5-10 minutes before removing the cake from pan and cooling completely.
  5. Cream Cheese Drizzle:
  6. Combine the cream cheese, butter, milk, vanilla, and powdered sugar. Add more milk or powdered sugar to get a desired glaze consistency. Drizzle over the cooled cake.
  7. Whipped Cream:
  8. Combine the heavy cream, sugar, cinnamon, and nutmeg and beat until stiff peaks form.
  9. Serve cake with a dollop of whipped cream. Sprinkle candied ginger or regular spice ginger over the whipped cream.