Old-Fashioned Rhubarb Cake
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 12 servings.
My great-aunt gave me this rhubarb cake 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! —Marilyn Homola, Hazel, South Dakota
Ingredients
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1/2 cup butter, softened
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1-1/4 cups sugar, divided
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1 large egg, room temperature
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1 cup buttermilk
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 cups chopped rhubarb
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1/2 teaspoon ground cinnamon
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MILK TOPPING:
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1-1/2 cups whole milk
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1/3 cup sugar
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1 teaspoon vanilla extract
Directions
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1.
Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside.
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2.
Combine flour, baking soda and salt; add alternately with buttermilk and vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan.
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3.
Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, about 35 minutes.
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4.
For topping, combine all ingredients; pour over individual squares.
Nutrition Facts
1 piece: 286 calories, 9g fat (6g saturated fat), 40mg cholesterol, 323mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 5g protein.
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