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My dad has always had a flourishing rhubarb patch. So when I saw this contest, I knew I should try to create a recipe with his endless supply. This cake can be served as a coffee cake at breakfast or an elegant finish to a special meal. —Mary Blenk, Cumberland, Maine
This recipe is:
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Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 each) equals 467 calories, 26 g fat (13 g saturated fat), 92 mg cholesterol, 321 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Rhubarb-Ribbon Brunch Cake in Taste of Home April/May 2006, p31
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Reviewed on May. 18, 2010 by lafleur
The cake was pretty good, however, with the amount of work involved, I would not make this agaim
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