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Rhubarb Cake I
SUBMITTED BY:
Barb Oke
PHOTO BY:
MomWhoCooks
"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."
RECIPE RATING:
Read Reviews
(94)
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Original recipe yield 1 - 9 x 13 inch cake
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
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REVIEWS
Reviewed on May 23, 2008 by RICK13DEE9
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RICK13DEE9
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.
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12 users found this review helpful
Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using...
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Reviewed on Jun. 27, 2005 by 92DORE
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92DORE
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!
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7 users found this review helpful
This cake is outstanding! Other than adding an extra cup of chopped rhubarb, I followed the...
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Reviewed on May 14, 2005 by Brenda
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Brenda
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!
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7 users found this review helpful
Very dense and moist cake. We loved it and will definitely make it again. I put the rhubarb...
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Reviewed on Oct. 30, 2007 by
naples34102
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naples34102
Oct. 30, 2007
Good old fashioned comfort food dessert. Moist and delicious with a pretty, pebbly top. Mine was done at 38 minutes!
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5 users found this review helpful
Good old fashioned comfort food dessert. Moist and delicious with a pretty, pebbly top. Mine...
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Reviewed on Apr. 22, 2004 by JAYNE04
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JAYNE04
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.
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5 users found this review helpful
What an interesting cake this made. I doubled the rhubarb and otherwise followed the recipe...
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Reviewed on Aug. 27, 2003 by Sharon G.
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Sharon G.
Aug. 27, 2003
This recipe is great! Moist and a little bit tart. I added 1/4 cup of oatmeal to the topping...that worked well. Definitely a keeper!
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5 users found this review helpful
This recipe is great! Moist and a little bit tart. I added 1/4 cup of oatmeal to the...
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Reviewed on Mar. 28, 2003 by SUZZANNA
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SUZZANNA
Mar. 28, 2003
For some reason, the topping went to the bottom of the pan when it baked, but it came out very good anyway. It could have maybe used another cup of rhubarb. My family really liked this cake, and it DID taste even better the next day!
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5 users found this review helpful
For some reason, the topping went to the bottom of the pan when it baked, but it came out very...
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Reviewed on Mar. 28, 2003 by GNBHULL
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GNBHULL
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!
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5 users found this review helpful
This is very similar to a family favorite my mom has been making for years! She uses brown...
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Reviewed on Jun. 3, 2007 by
Linda Heil Pluke
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Linda Heil Pluke
Jun. 3, 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!
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4 users found this review helpful
This recipe is wonderful and delicious. I know that it already has lots of reviews, but...
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Reviewed on Jun. 11, 2006 by JayDubya
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JayDubya
Jun. 11, 2006
This is delicious but very sweet, so next time I'd cut back a little on the sugar. I made this in my bundt pan and cooked it about 15 minutes longer than the original recipe. I don't think I'd make it in that type of pan again, only because the cake is so moist that chunks came off the top when I tried to remove it from the pan onto a cooling plate. Didn't look very pretty, then... but still tasted great! Nice recipe for fresh rhubarb!
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4 users found this review helpful
This is delicious but very sweet, so next time I'd cut back a little on the sugar. I made...
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