Rhubarb Cake

20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This is a cake I tried at a potluck and was quite impressed with it, so, of course I asked for the recipe. Thanks Sylvie for sharing this recipe."

Original is 12 servings

Nutritional

  • Serving Size: 1 (124 g)
  • Calories 366.9
  • Total Fat - 12.9 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 50.1 mg
  • Sodium - 284.4 mg
  • Total Carbohydrate - 60.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 42.9 g
  • Protein - 3.8 g
  • Calcium - 55 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a large bowl, cream together 1/2 cup butter and sugar.

Step 2

Beat in egg and vanilla.

Step 3

In another bowl, sift together 2 cups of flour, soda and salt.

Step 4

Add sifted ingredients alternately with butter milk to creamed mixture.

Step 5

Toss rhubarb with 1 tablespoon flour, and stir into batter.

Step 6

Spoon batter into buttered 9 X 13 inch pan, and smooth the surface.

Step 7

Blend together the 1/4 butter, cinnamon, and brown sugar; sprinkle evenly over batter.

Step 8

Bake at 350 degrees F (175 degrees c) for 45 minutes

Tips


No special items needed.

2 Reviews

Sheri

I love anything with rhubarb and now that I have made this it is safely tucked away for another time. This cake was real moist and so delicious! I used frozen rhubarb so it's nice to know that works and I can have it anytime of year. I topped the cake with fresh whipped cream which of course always makes everything better!

5.0

review by:
(31 Jan 2015)

Luv2Kook

I had to use frozen rhubarb but it didn't make any difference. It came out wonderfully and we loved it with a scoop of freshly made whip cream on top. I will make this again when the weather cools off a bit.

5.0

review by:
(24 Aug 2012)

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