Cinnamon Rhubarb Cake Recipe

Name: Cinnamon Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 1/4 tsp. ground cinnamon, divided; 1/2 c. margarine, softened; 2 c. brown sugar; 1 egg; 1 tsp. vanilla; 1 c. buttermilk; 2 c. fresh diced rhubarb; 2/3 c. chopped nuts

Servings: persons

2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 tsp. ground cinnamon, divided
1/2 c. margarine, softened
2 c. brown sugar
1 egg
1 tsp. vanilla
1 c. buttermilk
2 c. fresh diced rhubarb
2/3 c. chopped nuts

1
Stir together flour, baking powder, soda, salt and 1/4 teaspoon cinnamon; set aside.
2
In large bowl of mixer, beat margarine and 1 1/2 cups sugar until creamed.
3
Add eggs and vanilla; beat until fluffy.
4
Add flour mixture alternating with butter and milk, beginning and ending with flour.
5
Stir in rhubarb and nuts.
6
Spread smooth in greased 9 x 13 x 2-inch pan.
7
Mix remaining 1/2 cup sugar and 1 teaspoon cinnamon; sprinkle on batter.
8
Bake at 350u00b0 about 45 minutes.

1367

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Cinnamon Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Rhubarb Cake

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