RHUBARB CAKE I
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.
Provided by Barb Oke
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 179.2 mg, Sugar 29.4 g
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Meela Kay
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly. I love that it's not too sweet and the rhubarb adds a nice tartness.
Kawoya jonathan
[email protected]I'm not sure what went wrong, but my cake didn't turn out anything like the pictures. It was dense and dry, and the rhubarb was barely visible.
Muhammad yaqoob Bhango
[email protected]This cake was a disaster! The batter was too runny and the cake didn't rise properly. I ended up throwing it out.
DREAMSTAR DISTRIBUTORS
[email protected]The cake was good, but the streusel topping was a bit too dry for my liking. I think I'll try adding some melted butter or oil to the topping next time.
real elahe
[email protected]This cake was a bit too sweet for my taste, but my family loved it. I think I'll try reducing the amount of sugar next time.
Robert Brigham
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so delicious that I ate two pieces in one sitting!
Rain Basruddin
[email protected]This cake was easy to make and turned out great. I used frozen rhubarb and it worked just fine. The cake was moist and flavorful and the streusel topping was the perfect finishing touch.
Bernard Richard
[email protected]I'm not usually a fan of rhubarb, but this cake changed my mind. The flavors were so well-balanced and the cake was moist and fluffy. I'll definitely be making this again.
Chris Manikis
[email protected]Yum!
Raj Poudyal
[email protected]This rhubarb cake was a hit! The tartness of the rhubarb perfectly balanced the sweetness of the cake. I loved the crunchy streusel topping too. I'll definitely be making this again.