Rhubarb Cake I

Rhubarb Cake I

280

"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."

Ingredients

{{adjustedServings}} servings 244 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

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:
  • 31 mg
  • 10%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

280
  1. 355 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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...

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