Rhubarb Cake I

Rhubarb Cake I

266 Reviews 14 Pics
Barb Oke
Recipe by  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

Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake

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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 (266)

Rate This Recipe
RICK13DEE9
290

RICK13DEE9

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
101

92DORE

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
81

naples34102

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

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Nutrition

Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet

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