Vera'S Rhubarb Cake Recipe

Name: Vera'S Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shortening; 1 1/2 cups sugar; 1 egg; 1 teaspoon vanilla; 2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 1/2 cups rhubarb (1/2-inch pieces); 1 tablespoon flour; Topping; 1/2 cup butter (softened); 2 teaspoons cinnamon; 1 cup packed brown sugar

Servings: persons

1/2 cup shortening
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 1/2 cups rhubarb (1/2-inch pieces)
1 tablespoon flour
Topping
1/2 cup butter (softened)
2 teaspoons cinnamon
1 cup packed brown sugar

1
Method: Preheat oven to 350.
2
Cream shortening and sugar.
3
Beat in egg and vanilla.
4
Sift together soda,salt and flour, and add to creamed mixture alternately with buttermilk.
5
Toss rhubarb with the tbsp of flour and mix gently into batter.
6
Spoon into 9x13 pan and smooth surface.
7
Topping: Combine all ingredients and sprinkle over batter.
8
Bake for 50- 60 minutes.

1387

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 14 ingredients. The key ingredients include: 1/2 cup shortening, 1 1/2 cups sugar, 1 egg, 1 teaspoon vanilla, and more.

Yes, Vera'S 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.

Vera'S Rhubarb Cake

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