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Rhubarb Cake


Rhubarb Cake
Photo by: Marinegirl

Main Ingredients:

Margarine: 1/2 cup
Sugar: 1.5 cup
Egg: 1
Vanilla extract: 1 tsp
All-purpose flour: 2 cups
Baking soda: 1 tsp
Salt: 1/2 tsp
Buttermilk: 1 cup
Rhubarb: 2 1/4 cup, chopped


Topping Ingredients:

Margarine: 2-4 tbsp
Cinnamon: 2 tsp
Brown sugar: 1/2-1 cup


Directions:

1. Cream the margarine and sugar together in a bowl until smooth.

2. Beat in the egg and vanilla extract.

3. In a second bowl, sift the flour, baking soda, and salt. Add this to the creamed mixture along with the

buttermilk.

4. Take the rhubarb and chop it into about 1/2 (1 cm) pieces. Toss the pieces with 1 tbsp flour, then add into the

batter mix. Pour the batter into a greased 9x13 pan, spreading evenly.

5. For the topping, blend together all the ingredients, and sprinkle evenly over the batter.

6. Take the whole mess and put in it a 350 F (175 C) oven 45 mins, or until the cake comes out clean.

Published on March 24, 2009
Last edited on April 1, 2009

Herbs & Spices in this Recipe:

Cinnamon
Cinnamon
Vanilla
Vanilla

More Cakes and Cookies Recipes:

Walnut Almond Cake Recipe
Walnut Almond Cake
Mexican Wedding Cakes or Russian Tea Cakes Recipe
Mexican Wedding Cakes or Russian Tea Cakes
Coconut Macaroon Recipe
Coconut Macaroon

        Print   Email   PDF
Servings
 
10-12
Easiness
 
Intermediate
Prep Time
 
10 min
Cook Time
 
45 min
Ready in
 
55 min
Photo by
 
Comments
 
0
Rating
 
Average rating: 4

Nutrition Facts
% Daily Value

Calories
  271
Fat  3.6 g
5 %

Fiber  1.2 g
5 %

Vitamin A
Vitamin C
11 %
3 %
  Calcium
  Iron
7 %
7 %
Complete Nutrition Facts



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