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Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 1 1/2 cups |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| buttermilk: 1 cup |
| rhubarb (chopped): 2 cups (chopped) |
| all-purpose flour (unsifted): 1 Tbl |
| salted butter: 1/4 cup |
| ground cinnamon: 2 tsp |
| light brown sugar (packed): 1 cup |
Rhubarb Cake I
Credit: AllRecipes
User rating:
"Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes."
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
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Directions
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.