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Rhubarb Dessert Cake

 Rhubarb Dessert Cake
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.
12 ServingsPrep: 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 McCormick® Pure 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.
Nutritional Facts: 1 serving (1 piece) equals 267 calories,

2 of 2

Rhubarb Dessert Cake (continued)

Nutritional Facts: 3 g fat (2 g saturated fat), 58 mg cholesterol, 119 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.