Special Rhubarb Cake

Special Rhubarb Cake

amr81988

"Delicious, moist rhubarb cake, served with a caramel, brown sugar sauce."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 356 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
  2. Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
  3. Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
  4. Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  6. Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

Found this recipe last year. Double the rhubarb for sure!! I used maple syrup instead of sugar for the sauce (and also added an ounce or 2 of a liqueur I had handy). I substituted whole plain y...

Made this tonight for Mother's Day and it came together beautifully, smelled great while baking, and came out of the pan without a hitch! Can't wait to taste it but will have to as the event is...

I really liked this. Next time I will add a little more rhubarb. (I love rhubarb) I did not add the caramel sauce. (trying to watch my calories) Will make again!

Might increase the rhubarb and did not use the caramel sauce as it was just right without

So yummy! Added cinnamon to both the cake and sauce, as recommended. Perfect for our first cut of rhubarb. for the season! Thanks!

I was looking for something a little different to use my rhubarb from the garden. This was very good, but a little sweeter than I would have liked. Next time I would add more rhubarb to offset...

Other stories that may interest you