Rhubarb Cake
Recipe: #6271
August 20, 2012
Categories: Desserts, Cakes, Rhubarb, Baby Shower, Birthday, Brunch, Easter, Fathers Day, Game/Sports Day, July 4th Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, more
"A KC favorite! This is a fantastic cake that I have made it many times, it also will work well with fresh blueberries"
Original is 12 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (148.4 g)
- Calories 451.1
- Total Fat - 19.6 g
- Saturated Fat - 9.5 g
- Cholesterol - 55.2 mg
- Sodium - 302 mg
- Total Carbohydrate - 66.1 g
- Dietary Fiber - 1.9 g
- Sugars - 47.5 g
- Protein - 5 g
- Calcium - 71.6 mg
- Iron - 0.7 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Position oven rack to second-lowest position. Grease a 13 x 9-inch baking dish.
Step 2
In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
Step 3
In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes). Add in egg and vanilla; beat until well combined.
Step 4
In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
Step 5
Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
Step 6
Sprinkle the prepared topping mixture evenly over the top of the batter.
Step 7
Bake for about 45-50 minutes. Serve cake warm with vanilla ice cream or whipped cream.
Tips
No special items needed.
2 Reviews
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