Rhubarb Cake Recipe

Name: Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Brown Sugar; 1/2 cups Butter, Softened; 2 whole Eggs; 1 cup Buttermilk; 2 cups Flour; 1/2 teaspoons Salt; 1 teaspoon Baking Soda; 2 cups Diced Rhubarb; 1/2 cups Granulated Sugar; 1 teaspoon Cinnamon

Servings: persons

1
Preheat oven to 350u00b0F. Spray a 9x13 inch pan with non-stick spray.
2
Cream the butter and sugar together. Add in the eggs one at a time, mix until well blended. Mix in the buttermilk. Stir in the flour, salt and baking soda. Fold in the rhubarb.
3
Pour the batter into the prepared pan and smooth off the top. For the topping, stir together the granulated sugar and cinnamon. Sprinkle the sugar/cinnamon mixture over the top of the batter.
4
Bake for 30-40 minutes, until golden brown and an inserted toothpick comes out clean.
5
Serve plain or with a scoop of vanilla ice cream!

1418

kcal

Calories

Fat

181

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 10 ingredients. The key ingredients include: 2 cups Brown Sugar, 1/2 cups Butter, Softened, 2 whole Eggs, 1 cup Buttermilk, 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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