Rhubarb Cake I recipe

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½ cup butter
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
¼ cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

Nutrition Info

244.5 calories
carbohydrate: 41.1 g
cholesterol: 31.2 mg
fat: 8.2 g
fiber: 0.8 g
protein: 2.5 g
saturatedFat: 5 g
servingSize: -
sodium: 179.2 mg
sugar: 29.4 g
transFat: : -
unsaturatedFat: : -


  1. In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.

  2. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

  3. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.

  4. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar, sprinkle evenly over batter.

  5. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Recipe Yield

1 - 9 x 13 inch cake

Recipe Note

Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

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