Show Subscription Form




Special Rhubarb Cake Recipe
Special Rhubarb Cake Recipe photo by Taste of Home

Special Rhubarb Cake Recipe

Publisher Photo
A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 9 servings

Ingredients

  • 2 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups chopped fresh or frozen rhubarb
  • STREUSEL TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • VANILLA SAUCE:
  • 1/2 cup butter, cubed
  • 3/4 cup sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 slice) equals 463 calories, 17 g fat (10 g saturated fat), 70 mg cholesterol, 451 mg sodium, 72 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
  2. Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
  3. For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake. Yield: 9 servings (1-1/4 cups sauce).
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.
Originally published as Special Rhubarb Cake in Taste of Home April/May 2001, p65

Nutritional Facts

1 serving (1 slice) equals 463 calories, 17 g fat (10 g saturated fat), 70 mg cholesterol, 451 mg sodium, 72 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Special Rhubarb Cake

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 30, 2014

"This was one of the best rhubard cakes my husband said he has ever had...it will be added to one of our favorites for sure ...It was so moist and flavorfull and so easy to make. We like a little more tartness in our cake so I am going to add another 1/2 cup of rhubarb the next time I bake it. Otherwise, it was perfect!!!"

MY REVIEW
Reviewed Feb. 5, 2014

"Its very nice"

MY REVIEW
Reviewed Jun. 25, 2013

"excellent cake, moist tasty and the sauce was to die for"

MY REVIEW
Reviewed May. 27, 2013

"This is a keeper. I have made it over and over. Quick to make,take it anywhere, all will love it"

MY REVIEW
Reviewed May. 26, 2013

"Excellent! Thanks for sharing! I cut back a tad on the sugar and ended up putting in all of the rhubarb (approx 3 cups) that I chopped. Found it to be very moist and delicious!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT