Rhubarb Dessert Cake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 267
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 58 mg
  • Sodium:
  • 119 mg
  • Carbohydrate:
  • 57 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Rhubarb Dessert Cake

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I have shared this recipe with many people since it was passed on to me by a relative. I freeze rhubarb when it’s in season so I can make it year-round.

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 10 min. Bake: 30 min. + cooling

Ingredients:

  • 2 tablespoons butter, melted
  • 1 cup packed brown sugar
  • 4 cups sliced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 eggs
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • Whipped cream or vanilla ice cream

Directions:

In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb.
    In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb.
    Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream. Yield: 12 servings.


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