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Old-Fashioned Rhubarb Cake Recipe
Old-Fashioned Rhubarb Cake Recipe photo by Taste of Home

Old-Fashioned Rhubarb Cake Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12 servings

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

Nutritional 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.

Directions

  1. 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.
Originally published as Old-Fashioned Rhubarb Cake in Reminisce May/June 1992, p35

Nutritional 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.

Reviews for Old-Fashioned Rhubarb Cake

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   (4)
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MY REVIEW
Reviewed Jun. 25, 2009

Re: Old-Fashioned Rhubarb Cake

I made this 6/25/09, and I must say it is very good. My husband cut our rhubarb early afternoon and I made the cake right away. I added 1 cup of blueberries with the rhubarb and it is very good. This recipe is a keeper.

G'maJan

MY REVIEW
Reviewed Jun. 18, 2009

I made this recipe on 6-18-2009 , I could not wait for it to cool this is so good I will make this over again. I did not use the sweeteden milk I just use cold milk , I am also baking an old fashion rhurbarb pie but I will reframe from trying til cool..

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