Rhubarb Cake I Recipe

Name: Rhubarb Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup butter; 1 1/2 cups white sugar; 1 egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 2 cups rhubarb, chopped; 1 tablespoon all-purpose flour; 1/4 cup butter; 2 teaspoons ground cinnamon; 1 cup packed brown sugar

Servings: persons

1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

1
In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
2
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
3
Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
4
Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
5
Bake at 350 degrees F (175 degrees C) for 45 minutes.

No nutrition data on file — estimate from the ingredient list.

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 white sugar, 1 egg, 1 teaspoon vanilla extract, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Cake I

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