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Cinnamon-Sugar Rhubarb Cake Recipe

Cinnamon-Sugar Rhubarb Cake Recipe

A real crowd-pleaser, this tender snack-like cake is chock-full of rhubarb and sprinkled with a sweet cinnamon-sugar topping. Everyone will be asking for the recipe…or seconds! —Maryls Haber, White, South Dakota
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:12-16 servings

Ingredients

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 cup sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced fresh or frozen rhubarb
  • 1 teaspoon ground cinnamon

Directions

  • 1. In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.
  • 2. Pour into a greased 13-in. x 9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-16 servings.
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 slice) equals 227 calories, 7 g fat (2 g saturated fat), 14 mg cholesterol, 179 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.