“When plants are producing, I like to use recipes that call for large amounts of rhubarb. Most cakes seem to require about 2 cups. This 9x13 cake uses 4 cups and is cake-like, not soggy.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
12 piece
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. I use glass.
  2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and cream until smooth. (If you don't have cream, use sour cream - 1 cup).
  3. Fold in the rhubarb.
  4. Scrape into baking dish and spread evenly (batter will be thick - don't worry).
  5. In a smaller bowl, combine brown sugar and butter until smooth. Add 1/4 cups flour and pecans and mix together until evenly mixed.
  6. Sprinkle topping on cake and dust lightly with cinnamon.
  7. Bake until toothpick comes out clean, about 45 minutes.

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