Rating: 4.64 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A delicate, delightful, and simple cake. Real comfort food! I make it when I am in a hurry (when company is coming or I am dying to have some dessert). This cake works really well with apples and berries, too! Enjoy warm with frozen yogurt.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep pie dish.

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  • Place rhubarb into the bottom of the prepared pie dish and sprinkle with cinnamon. Mash the butter and sugar together in a bowl until the mixture is creamy and well blended; beat in eggs, milk, and vanilla extract with an electric mixer until the mixture is smooth. In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture. Spread the resulting batter over the rhubarb in the pie dish.

  • Bake in the preheated oven until the crust is lightly browned and the rhubarb is bubbling, about 45 minutes. Serve warm.

Nutrition Facts

229 calories; protein 4.4g; carbohydrates 36.2g; fat 7.6g; cholesterol 63mg; sodium 127.2mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
04/26/2010
I don't know why I didn't mention this but the reason I don't boil the fruit is I always use frozen fruit. Most fruit cooks up soft once it has been frozen. Read More
(18)

Most helpful critical review

Rating: 3 stars
04/30/2010
Without additional sugar mixed with the rhubarb it's really really sour. Read More
(5)
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2010
I don't know why I didn't mention this but the reason I don't boil the fruit is I always use frozen fruit. Most fruit cooks up soft once it has been frozen. Read More
(18)
Rating: 5 stars
04/26/2010
my family has made this only we bring the fruit to a boil.put in baking dish and put cake on top.Use any fruit you have . Everyone loves it Read More
(16)
Rating: 5 stars
04/20/2010
Easy and good. It's one rhubarb recipes that doesn't require a lot of sugar. Read More
(14)
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Rating: 5 stars
05/10/2010
My family loved this little desert! I wasn't sure that my 11 and 12 year old granddaughters would like it but they thought it was great. I was thinking it would make a wonderful base for Strawberry Shortcake when we can get good Michigan Strawberries in June. Can't wait to try it that way. Read More
(5)
Rating: 5 stars
03/23/2011
I used blackberries (and 2 Tbsp sugar) for the fruit but followed the topping recipe exactly. It came out beautifully. Really simple but delicious. More cake-like than cobbler -- would work well with most fruit. Highly recommend! Read More
(5)
Rating: 3 stars
04/30/2010
Without additional sugar mixed with the rhubarb it's really really sour. Read More
(5)
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Rating: 4 stars
07/02/2013
I tried this recipe last night for a girl 's night out potluck. The others and I really liked it. I did boil the rhubarb with maybe a teaspoon of sugar, and I added strawberries, about 2 cups of them as well. I also mixed the batter and the fruit together mainly because I like fruit dispersed throughout my baked goods. If I hadn't mixed them, I would have served it like an upside down cake. Overall god recipe and I will try it again with peaches since they are now in season. Read More
(1)
Rating: 4 stars
06/14/2021
I added two cups of cubed apples to the rhubarb and kept the batter the same. I poured it into a Chicago style pizza stone pan and it worked pretty slick. I also out in a couple teaspoons of chopped walnuts. it is not overly sweet which was good for diet. Pretty quick and easy. Read More