Rhubarb Cake Recipe

Name: Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 1/2 cups sugar; 1 cup buttermilk; 1 egg, beaten; 2 cups rhubarb, cut small; 2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla; Topping; 1 cup brown sugar; 1/4 cup butter; 2 teaspoons cinnamon

Servings: persons

1/2 cup butter
1 1/2 cups sugar
1 cup buttermilk
1 egg, beaten
2 cups rhubarb, cut small
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Topping
1 cup brown sugar
1/4 cup butter
2 teaspoons cinnamon

1
Cream 1/2 c butter and white sugar.
2
Add the buttermilk, vanilla and beaten egg.
3
Mix well.
4
Mix the flour, baking powder, and salt.
5
Add the rhubarb to the flour and stir.
6
Fold the flour mixture into the egg mixture.
7
Put in a greased 8 x 8 pan.
8
Blend the brown sugar, cinnamon and 1/4 c butter.
9
Sprinkle on top.
10
Bake for 45-60 minutes at 350.
11
Sides should pull away from pan.
12
Best served hot with whipped cream or vanilla ice cream.

1478

kcal

Calories

Fat

179

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 13 ingredients. The key ingredients include: 1/2 cup butter, 1 1/2 cups sugar, 1 cup buttermilk, 1 egg, beaten, and more.

Yes, 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.

Rhubarb Cake

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