Rating: 4.5 stars 4.7
447 Ratings
  • 5 star values: 355
  • 4 star values: 65
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 5

Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Recipe Summary

Servings:
18
Yield:
1 - 9 x 13 inch cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.

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  • In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

  • Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.

  • Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts

245 calories; protein 2.5g; carbohydrates 41.1g; fat 8.2g; cholesterol 31.2mg; sodium 179.2mg. Full Nutrition
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