Old-Fashioned Rhubarb Cake

“My great-aunt gave me this rhubarb cake recipe. It’s especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you’ll love it even with frozen rhubarb and ‘modern-day’ whipped topping!” —Marilyn Homola, Hazel, South Dakota

Old Fashioned Rhubarb Cake Exps Ft20 4258 F 0501 1 Home 4Taste of Home
Servings Prep Time Cook Time
12servings 20minutes 35minutes
Servings Prep Time
12servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside.
  2. Combine flour, baking soda and salt; add alternately with buttermilk and vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan.
  3. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in centre comes out clean, about 35 minutes.
  4. For topping, combine all ingredients; pour over individual squares.
Recipe Notes

Nutrition Facts

1 piece: 286 calories, 9g fat (6g saturated fat), 40mg cholesterol, 323mg sodium, 46g carbohydrate (29g sugars, 1g fibre), 5g protein.