Rhubarb Cake
Simple and delicious rhubarb cake recipe.
Simple and delicious rhubarb cake recipe.
- Carbohydrate 35.3605749772806 g
- Cholesterol 47.993750026605 mg
- Fat 18.1900999869531 g
- Fiber 0.78436411681103 g
- Protein 2.20308923855626 g
- Saturated Fat 11.4414919276096 g
- Serving Size 1 1 Serving (88g)
- Sodium 327.32744938882 mg
- Sugar 34.5762108604696 g
- Trans Fat 1.30804513037896 g
- Calories 308 calories
Step-by-step
- Cream together butter or margarine and sugar in a large bowl.
- Beat in egg and vanilla.
- Sift together flour, soda, and salt in another bowl. Add alternately with buttermilk to the creamed mixture.
- Toss rhubarb with 1 tablespoon flour and stir into batter.
- Spoon batter into a buttered 9x13 inch pan and smooth the surface.
- Blend together 1/4 cup butter, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F for 45 minutes.
As a busy mother of three, I'm always looking for quick and easy recipes that the whole family will enjoy. This rhubarb cake is one of my favorites because it's simple to make, delicious, and perfect for any occasion.
The first time I made this cake, I was pleasantly surprised at how moist and flavorful it was. The combination of tart rhubarb and sweet cinnamon is irresistible, and the crunchy topping adds a nice contrast. My kids love it so much that they often request it for breakfast, lunch, or dinner!
If you're looking for a dessert that is both delicious and easy to make, look no further. This rhubarb cake is sure to become a family favorite.
