Rhubarb Cake
Created by KittenCal on August 20, 2012
- Servings: 12
- Prep Time: 20m
- Cook Time: 45-50m
- Recipe #6271
Ingredients
- 1/2 cup butter, softened (or 1/2 cup margarine, softened)
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup buttermilk
- 3/4 cup walnuts, chopped
- 3 cups fresh rhubarb, chopped (heaping cups!)
- 1 tablespoon all-purpose flour
- Vanilla ice cream or sweetened whipped cream
- TOPPING
- 6 tablespoons butter (cold and cut into small cubes)
- 2 to 3 teaspoons ground cinnamon
- 1 1/2 cups brown sugar, packed
How to Make
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Step 1: Preheat oven to 350 degrees F. Position oven rack to second-lowest position. Grease a 13 x 9-inch baking dish.
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Step 2: In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
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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.
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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.
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Step 5: Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
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Step 6: Sprinkle the prepared topping mixture evenly over the top of the batter.
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Step 7: Bake for about 45-50 minutes. Serve cake warm with vanilla ice cream or whipped cream.
Nutritional Facts
- 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