White Rhubarb Cake Recipe

Name: White Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sugar; ½ cup butter; 2 cups cake flour; 2 teaspoons baking powder; 4 large egg whites; ½ cup milk; 2 cups cooked rhubarb, sauce; 1 cup milk; ¼ cup flour; ¾ cup margarine; 1 ¼ cups sugar; 1 teaspoon vanilla

Servings: persons

1 ½ cups sugar
½ cup butter
2 cups cake flour
2 teaspoons baking powder
4 large egg whites
½ cup milk
2 cups cooked rhubarb, sauce
1 cup milk
¼ cup flour
¾ cup margarine
1 ¼ cups sugar
1 teaspoon vanilla

1
Cake: Mix sugar and butter.
2
Then add flour, baking powder and milk.
3
Mix until blended smooth.
4
Beat egg whites until firm, light and fluffy.
5
Stir in rhubarb into batter.
6
Then add egg whites last.
7
Pour into 9 x 13 pan.
8
Bake 350F for 45 minutes.
9
Cool cake.
10
Ice.
11
Icing: Combine milk and flour and cook like cream sauce.
12
Let cool.
13
Cream margarine and sugar and vanilla until dissolved and then add milk and flour mix and beat until it stands on a peak.
14
Spread on cake and then put in a refrigerator for a while.
15
Then icing will firm.

1186

kcal

Calories

Fat

196

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 12 ingredients. The key ingredients include: 1 ½ cups sugar, ½ cup butter, 2 cups cake flour, 2 teaspoons baking powder, and more.

Yes, White 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.

White Rhubarb Cake

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