Rhubarb Cake

"This is a yummy way to use rhubarb in the spring. You can also use frozen rhubarb. Whenever I make this, everyone loves it!!! It is very easy to whip up!!"
 
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Ready In:
50mins
Ingredients:
11
Yields:
1 cake
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ingredients

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directions

  • Mix brown sugar, butter, egg and vanilla.
  • Add baking soda, salt, flour and buttermilk.
  • Mix until fluffy.
  • Add rhubarb.
  • Place batter in a 9x13 inch GLASS pan.
  • Mix sugar and cinnamon together and sprinkle on top.
  • Bake at 350 degrees Fahrenheit for 40 minutes.

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Reviews

  1. A very light and moist cake. I think next time I'd actually make it without the sugar on top, since the cake is plenty sweet on its own, but maybe mix the cinnamon into the batter. I plan on trying this with other fruits.
     
  2. Excellent. Very moist and delicious. It was gobbled down quickly, even by the very picky children. Will make again often. Definatly 5 stars.
     
  3. My family really enjoyed this recipe. I had to use a half cup of strawberries because I didn't have enough rhubarb, and it tasted great. The cake was very moist and tasty.
     
  4. What a great cake. So easy to put together and so moist. I took it to work and everyone loved it, and wanted the recipe. Will definately make this again,its going into my favorites cookbook.
     
  5. Nice and moist cake . I had left over buttermilk and was looking for a way to use it . This was perfect . Made a great cake to have with coffee in the afternoon. Thank you.
     
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RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
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