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Old-Fashioned Rhubarb Cake

By: Mairlyn Homola

"My great-aunt gave me this recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and 'modern-day' whipped topping!"

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1/2 cup butter or margarine
1 1/4 cups sugar, divided
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
MILK TOPPING:
1 1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla extract

Directions

In a mixing bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake at 350 degrees F for 35 minutes or until cake tests done. For topping, combine all ingredients; pour over individual squares.