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Rhubarb Cake I Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
  • 2In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
  • 3Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
  • 4Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
  • 5Bake at 350 degrees F (175 degrees C) for 45 minutes.
Ingredients
  • 18 servings
  • 244 cals
  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups rhubarb, chopped
  • 1 tablespoon all-purpose flour
  • 1/4 cup butter
  • 2 teaspoons ground cinnamon
  • 1 cup packed brown sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    244
    12%
  • Fat:
    8.2
    13%
  • Carbs:
    41.1
    13%
  • Protein:
    2.5
    5%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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