Special Rhubarb Cake Recipe
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Special Rhubarb Cake

By: Biena Schlabach  
"A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. 'The women at church made it for my 84th birthday,' she says."

Rating: This weblink has been rated 17 times with an average star rating of 4.8 Read Reviews (13)

Rate/Review | 429 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 2 tablespoons butter (no substitutes), softened
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups chopped fresh or frozen rhubarb
  • STREUSEL TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • VANILLA SAUCE:
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Directions

  1. In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
  2. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
  3. For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in vanilla. Serve with cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2008 by CDETIIHO 
This cake was incredibly awesome! It's so moist. I did use 4 cups of rhubarb as others... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2007 by JILL E. 
The cake is outstanding. I can't rate the vanilla sauce because I used strawberries with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2008 by TERRIZ1 
This is an excellent cake!! Next time I will use 3 cups of rhubarb for extra rhubarb flavor. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by Brandy Svensson 
I thought this cake was amazing!!! Made a few substitutes, due to lack of specific... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2008 by melodee 
I rate this four stars only because I think it should have included a lot more rhubarb. I'm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by ~*EmMa*~ 
Excellent, sooooo good and easy!!! I followed the recipe except I added 4 c. rhubarb and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2009 by Noah Cawein 
I followed others recommendations and went with four cups of rhubarb, which definitely was a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2009 by MIKALA79 
I think my husband just ate half this cake in a sitting! It's SO good! I didn't have 4 cups... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2009 by Bonnie 
Most Excellent! Loved this cake. But instead of just pouring the sauce on individual pieces, I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by MrsJPS 
Quite good! I doubled the rhubarb as suggested and it seemed like a good amount. I also wish... MORE

 
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