“Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.” - by Barb Oke
Ingredients
Adjust Servings
Original recipe yields 1 - 9 x 13 inch cake
Directions
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition
Amount Per Serving (18 total)
- Calories
- 244 cal
- 12%
- Fat
- 8.2 g
- 13%
- Carbs
- 41.1 g
- 13%
Based on a 2,000 calorie diet
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Reviews (247)
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"Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using at least 4 cups. I definitely will be making this again, I'm also going to use the basic recipe too for o..." See morether different fruits such as blueberries, cherries, peaches - it can be endless."
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