Vera's Rhubarb Cake
"I got this recipe from my good friend, Vera, about 4 years ago and I've been making it ever. I've passed on this recipe to friends many times. Hope you will try it and enjoy it as much as my family does."
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 1⁄2 cup shortening
- 1 1⁄2 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 2 1⁄2 cups rhubarb (1/2-inch pieces)
- 1 tablespoon flour
-
Topping
- 1⁄2 cup butter (softened)
- 2 teaspoons cinnamon
- 1 cup packed brown sugar
directions
- Method: Preheat oven to 350.
- Cream shortening and sugar.
- Beat in egg and vanilla.
- Sift together soda,salt and flour, and add to creamed mixture alternately with buttermilk.
- Toss rhubarb with the tbsp of flour and mix gently into batter.
- Spoon into 9x13 pan and smooth surface.
- Topping: Combine all ingredients and sprinkle over batter.
- Bake for 50- 60 minutes.
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Reviews
-
This is a great recipe, the people at work quite enjoyed it. I also made the cake with apples and added the usual accompanying spices. I also found the topping to be too wet so I used half the suggested amount of butter the second time around and I still found it a little too wet. But no matter how much butter you use, it still is a terrific recipe. -
This is an old favorite and your recipe was very close to the one I got from a dear friend, too. Your recipe uses less sugar and buttermilk, rather than regular milk. My friend's recipe uses a topping of 1/3 cup MELTED butter and 2/3 cup WHITE sugar with the cinnamon. I made YOUR recipe, (but I did use melted butter in the topping and spread it over the batter) and I think it's better! Not sure why people think the topping should be s struesel or crumb topping - it's supposed to be a sugar crust...and it's DELICIOUS! Thanks, bert, for posting this recipe for me...Just one more great way to eat more rhubarb! -
This tasted good. The topping was the consistency of a handful of mud. I'll try the other topping or try it with chilled butter next time. -
Usually I try recipes "as is" before making any adjustments, but I wish I had made this the first time around using CountryLady's topping suggestion, or at least cutting down on the 1/2 C butter. It left the whole cake just WAY too buttery and greasy. It seems like a promising dessert; the batter was delicious (I know, you're not supposed to eat it at that stage)! -
Made this yesterday using the topping recommended by CountryLady. It was really, really good! I'll be making this one often.
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RECIPE SUBMITTED BY
bert2421
Oakville, Ont
I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.
