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

One of my favorite rhubarb recipes. It's delicious for breakfast as well as for dessert.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.

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  • Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.

  • Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Cook's Notes:

You can make your own buttermilk by adding lemon juice to regular milk and letting it sit for 5 minutes.

You can use any chopped nuts you like.

Nutrition Facts

339 calories; protein 4g; carbohydrates 53.2g; fat 12.9g; cholesterol 16.3mg; sodium 235.3mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0