Old-Fashioned Rhubarb Cake

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

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.

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

Categories

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