Publisher Photo
Publisher Photo
"My family's roots go back to Lebanon County in Pennsylvania, so we pride ourselves on our Pennsylvania Dutch cooking," relates Kathy Shafer of Upland, California. "My husband and three boys love the old-fashioned flavor of this tart rhubarb cake paired with a sweet vanilla sauce."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3 cups sliced fresh or frozen rhubarb, thawed and drained
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Directions

In a mixing bowl, cream butter and sugar. beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk. Mix well. Stir in rhubarb and vanilla. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately. Yield: 12 servings.
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 Rhubarb Coffee Cake in Quick Cooking May/June 1998, p47

Nutritional Facts

1 slice: 515 calories, 19g fat (10g saturated fat), 60mg cholesterol, 395mg sodium, 83g carbohydrate (61g sugars, 2g fiber), 6g protein.

  • 1/2 cup butter or margarine, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3 cups sliced fresh or frozen rhubarb, thawed and drained
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  1. In a mixing bowl, cream butter and sugar. beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk. Mix well. Stir in rhubarb and vanilla. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately. Yield: 12 servings.
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 Rhubarb Coffee Cake in Quick Cooking May/June 1998, p47

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MY REVIEW
tenak User ID: 4409827 22431
Reviewed Apr. 17, 2012

"This gets 7 thumbs up from our family! The first time ever the kids had rhubarb."

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