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Rhubarb Cake I

Rhubarb Cake I

Barb Oke

Barb Oke

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
  2. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
  3. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
  4. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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Reviews

RICK13DEE9
292

RICK13DEE9

5/23/2008

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 other different fruits such as blueberries, cherries, peaches - it can be endless.

92DORE
104

92DORE

6/27/2005

This cake is outstanding! Other than adding an extra cup of chopped rhubarb, I followed the directions exactly and the cake turned out beautifully ... I'm going to make another one this weekend to share with family. You won't be disappointed in this one!

naples34102
82

naples34102

10/30/2007

Good old fashioned comfort food dessert. Moist and delicious with a pretty, pebbly top. Mine was done at 38 minutes!

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