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Old-Fashioned Rhubarb Cake

Old-Fashioned Rhubarb Cake
My great-aunt gave me this 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!
12 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 1 egg
  • 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 milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Directions

  • 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/vanilla to the creamed
  • mixture. Stir in rhubarb. Spread in a greased 13-in. x 9-in. baking
  • pan. Combine the remaining sugar with cinnamon; sprinkle over
  • batter. Bake at 350° for 35 minutes or until cake tests done.
  • For topping, combine all ingredients; pour over individual squares.
  • Yield: 12 servings.
© Taste of Home 2013

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Old-Fashioned Rhubarb Cake (continued)

Nutrition Facts: 1 serving (1 piece) equals 284 calories, 9 g fat (6 g saturated fat), 43 mg cholesterol, 323 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013