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Cinnamon-Sugar Rhubarb Cake

 Cinnamon-Sugar Rhubarb Cake
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
12-16 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 cup sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 227 calories,

2 of 2

Cinnamon-Sugar Rhubarb Cake (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 14 mg cholesterol, 179 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.