Old-Fashioned Rhubarb Cake

This recipe makes a sweet and moist rhubarb cake with a buttery cinnamon topping; delicious served warm with ice cream for a springtime dessert.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 237 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking pan.

Step 2

Sift 2 cups flour, baking soda, and salt together in a separate bowl; add alternately with buttermilk to butter mixture.

Step 3

Mix brown sugar, 1/4 cup butter, and cinnamon together; sprinkle evenly over batter.

Step 4

Bake in preheated oven until a toothpick inserted into the cake comes out clean and the top is golden, about 45 minutes.

Step 5

Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy in color. Beat in egg and vanilla.

Step 6

Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into prepared baking pan and smooth the surface.