Vicki's Rhubarb Cake

8
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"Vicki makes this for farmers market, someone said this 100 stars worthy, I know she sells the heck out of them"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (218.9 g)
  • Calories 745.8
  • Total Fat - 36.6 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 53.1 mg
  • Sodium - 347.1 mg
  • Total Carbohydrate - 99.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 70.4 g
  • Protein - 8.9 g
  • Calcium - 92.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.1 mg

Step 1

Mix rhubarb and 1/2 cup sugar and set aside.

Step 2

Mix flour, 1-1/2 cups sugar, oil, egg, buttermilk, baking soda, cinnamon and vanilla. Add to rhubarb mixture.

Step 3

Pour batter into a greased and floured 9x13 pan. Bake at 350 degrees Fahrenheit for 1 hour.

Step 4

Combine butter, coconut, brown sugar, milk, and chopped nuts in a pan cook for 3 minutes. Pour over cake while warm.

Tips & Variations


No special items needed.

Related

BeatleBugBrenda

This cake is very moist and delicious, especially with Cool Whip on it!

review by:
(19 Sep 2020)

FoodieRanae

I used frozen rhubarb as there is no fresh until June. This cake is yumminylicious warm, with some icecream on top. It didn't take any time at all to empty the pan. Guess i'll have to make another one!

review by:
(4 Apr 2020)