Rhubarb Cake
Recipe: #3029
November 24, 2011
Categories: Desserts, Cakes, Rhubarb, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Halloween, Mothers Day, New Years, Picnic, Romantic Dinner, Thanksgiving, Oven Bake, Vegetarian, Kosher Dairy, more
"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."
Ingredients
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.