Vicki's Rhubarb Cake Recipe

Name: Vicki's Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups diced rhubarb; ½ cup sugar; 2 cups flour; 1 ½ cups sugar; ½ cup oil; 1 egg; 1 cup buttermilk; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon vanilla; 6 tablespoons butter; 1 cup coconut; ⅔ cup brown sugar; ¼ cup milk; 1 cup chopped nuts

Servings: persons

1 ½ cups diced rhubarb
½ cup sugar
2 cups flour
1 ½ cups sugar
½ cup oil
1 egg
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
6 tablespoons butter
1 cup coconut
⅔ cup brown sugar
¼ cup milk
1 cup chopped nuts

1
Mix rhubarb and 1/2 cup sugar and set aside.
2
Mix flour, 1-1/2 cups sugar, oil, egg, buttermilk, baking soda, cinnamon and vanilla.
3
Add to rhubarb mixture.
4
Pour batter into a greased and floured 9x13 pan.
5
Bake at 350 degrees Fahrenheit for 1 hour.
6
Combine butter, coconut, brown sugar, milk, and chopped nuts in a pan cook for 3 minutes.
7
Pour over cake while warm.

1619

kcal

Calories

Fat

185

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 15 ingredients. The key ingredients include: 1 ½ cups diced rhubarb, ½ cup sugar, 2 cups flour, 1 ½ cups sugar, and more.

Yes, Vicki'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.

Vicki's Rhubarb Cake

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