Rhubarb Cake I

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Most Helpful Positive Review

May 23, 2008

Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using at least 4 cups. I definitely will be making this again, I'm also going to use the basic recipe too for other different fruits such as blueberries, cherries, peaches - it can be endless.

—RICK13DEE9

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Most Helpful Critical Review

Sep 23, 2010

Okay, this was way too sweet. Maybe next time I will use less sugar.

—D'Borah

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310 Ratings

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Jun 27, 2005

This cake is outstanding! Other than adding an extra cup of chopped rhubarb, I followed the directions exactly and the cake turned out beautifully ... I'm going to make another one this weekend to share with family. You won't be disappointed in this one!

—92DORE

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Oct 30, 2007

Good old fashioned comfort food dessert. Moist and delicious with a pretty, pebbly top. Mine was done at 38 minutes!

—naples34102

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Jun 03, 2007

This recipe is wonderful and delicious. I know that it already has lots of reviews, but thought I would send mine, too. I did read through the other reviews and increased the rhubarb to 4 cups, reduced the sugar in the cake to 1 cup, and added oatmeal (1/3 cup) and a little more flour to the topping. Enjoy!

—Linda Heil Pluke

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May 14, 2005

Very dense and moist cake. We loved it and will definitely make it again. I put the rhubarb through my food processer to chop it pretty fine and then drained some, but not all of the juice. I used 2 cups of the finely chopped rhubard and it was perfect. I didn't have any buttermilk so I used the rhubarb juice to add to the milk instead of lemon juice - probably between 1/4 and 1/2 cup of juice. I also didn't add the topping suggested as I didn't want a coffee cake. I used homemade cream cheese frosting and it was wonderful!

—Brenda

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Apr 22, 2004

What an interesting cake this made. I doubled the rhubarb and otherwise followed the recipe closely. That was a few days ago. The cake turned out VERY moist to the point of almost having a custard-like texture. It was thoroughly cooked and took longer than stated in the recipe. I refridgerated it and it just got better and better each day since! It is a delicious, heavy, moist coffee-cake. It would probably be lighter and less moist without doubling the rhubarb but I will be making it again the same way as we really liked it.

—JAYNE04

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Mar 28, 2003

This is very similar to a family favorite my mom has been making for years! She uses brown sugar instead of white in the batter and we only top it by sprinkling with cinnamon & nutmeg. My father in law can eat the whole thing by himself!

—GNBHULL

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Nutrition

Calories
244 kcal
12%

Carbohydrates
41.1 g
13%

Cholesterol
33 mg
11%

Fat
8.2 g
13%

Fiber
0.8 g
3%

Protein
2.5 g
5%

Sodium
179 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Cake I

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 244
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 5g 25 %
Cholesterol 33mg 11 %
Sodium 179mg 7 %
Potassium 99mg 3 %
Total Carbohydrates 41.1g 13 %
Dietary Fiber 0.8g 3 %
Protein 2.5g 5 %
Sugars 29.4g
Vitamin A 5 %
Vitamin C 2 %
Calcium 6 %
Iron 9 %
Thiamin 12 %
Niacin 11 %
Vitamin B6 1 %
Magnesium 3 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.