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Rhubarb Cake I

SUBMITTED BY: Barb Oke  PHOTO BY: amj1485 

"Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes."
Rhubarb Cake I Recipe
RECIPE RATING:
This recipe has been rated 165 times with an average star rating of 4.8
Read Reviews (134)
Original recipe yield 1 - 9 x 13 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups rhubarb, chopped
  • 1 tablespoon all-purpose flour
  • 1/4 cup butter
  • 2 teaspoons ground cinnamon
  • 1 cup packed brown sugar

DIRECTIONS

  1. In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
  2. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
  3. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
  4. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on may 23, 2008 by RICK13DEE9 
Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on jun. 27, 2005 by 92DORE 
This cake is outstanding! Other than adding an extra cup of chopped rhubarb, I followed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on oct. 30, 2007 by naples34102 
Good old fashioned comfort food dessert. Moist and delicious with a pretty, pebbly top. Mine... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on may 14, 2005 by Brenda 
Very dense and moist cake. We loved it and will definitely make it again. I put the rhubarb... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on apr. 22, 2004 by JAYNE04 
What an interesting cake this made. I doubled the rhubarb and otherwise followed the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on jun. 3, 2007 by Linda Heil Pluke 
This recipe is wonderful and delicious. I know that it already has lots of reviews, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on aug. 27, 2003 by Sharon G. 
This recipe is great! Moist and a little bit tart. I added 1/4 cup of oatmeal to the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed on mar. 28, 2003 by SUZZANNA 
For some reason, the topping went to the bottom of the pan when it baked, but it came out very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on mar. 28, 2003 by GNBHULL 
This is very similar to a family favorite my mom has been making for years! She uses brown... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed on jun. 11, 2006 by JayDubya 
This is delicious but very sweet, so next time I'd cut back a little on the sugar. I made... MORE

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Nutritional Information
Rhubarb Cake I

Servings Per Recipe: 18

Amount Per Serving

Calories: 244

  • Total Fat: 8.2g
  • Cholesterol: 33mg
  • Sodium: 179mg
  • Total Carbs: 41.1g
  •     Dietary Fiber: 0.8g
  • Protein: 2.5g

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