“A wonderfully moist cake that tastes great days later!!”
READY IN:
55mins
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream margarine and brown sugar together. Add 1 egg (beaten) and vanilla.
  2. Combine soda, salt and flour and alternate adding flour mixture and buttermilk to the margarine brown sugar and egg until mixed. Add rhubarb. Stir gently.
  3. Pour batter into a 10 inch springform pan.
  4. Combine 3/4 cup light brown sugar with butter and cinnamon and sprinkle over cake.
  5. Bake at 350 F for 45 minutes -- do not overcook.

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