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My review
Rhubarb Cake I
Barb Oke
"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."
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Ingredients
servings 244 calsOriginal recipe yields 18 servings (1 - 9 x 13 inch cake)
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- US
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Directions
{{model.addEditText}} Print- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- 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
Per Serving: 244 calories; 8.2 g fat; 41.1 g carbohydrates; 2.5 g protein; 31 mg cholesterol; 179 mg sodium. Full nutrition
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Read all reviews 317400 Ratings
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Most helpful positive review
9/24/2002
Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using at least 4 cups. I definitely will be making this again, I'm also going to use the basic recipe too...
Most helpful critical review
8/3/2005
Sorry to be the only dissenter but this cake didn't work for me. I followed the recipe exactly and got a big soupy mess. I even made the cake a second time because I thought I'd made a mistake...
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9/24/2002
Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using at least 4 cups. I definitely will be making this again, I'm also going to use the basic recipe too...
6/27/2005
This cake is outstanding! Other than adding an extra cup of chopped rhubarb, I followed the directions exactly and the cake turned out beautifully ... I'm going to make another one this weekend...
10/30/2007
Good old fashioned comfort food dessert. Moist and delicious with a pretty, pebbly top. Mine was done at 38 minutes!
6/3/2007
This recipe is wonderful and delicious. I know that it already has lots of reviews, but thought I would send mine, too. I did read through the other reviews and increased the rhubarb to 4 cups...
5/14/2005
Very dense and moist cake. We loved it and will definitely make it again. I put the rhubarb through my food processer to chop it pretty fine and then drained some, but not all of the juice. I...
4/22/2004
What an interesting cake this made. I doubled the rhubarb and otherwise followed the recipe closely. That was a few days ago. The cake turned out VERY moist to the point of almost having a cu...
5/30/2002
This is very similar to a family favorite my mom has been making for years! She uses brown sugar instead of white in the batter and we only top it by sprinkling with cinnamon & nutmeg. My fath...
5/21/2003
This recipe is great! Moist and a little bit tart. I added 1/4 cup of oatmeal to the topping...that worked well. Definitely a keeper!