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
| Servings | Prep Time | Cook Time |
| 12servings | 20minutes | 35minutes |
| Servings | Prep Time |
| 12servings | 20minutes |
| Cook Time |
| 35minutes |
Ingredients
- 1/2 cup butter softened
- 1-1/4 cups sugar divided
- 1 large egg room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped rhubarb
- 1/2 teaspoon ground cinnamon
- Milk topping:
- 1-1/2 cups whole milk
- 1/3 cup sugar
- 1 teaspoon vanilla extract
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside.
- 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.
- Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in centre comes out clean, about 35 minutes.
- 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.
