Shirley's Recipes

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Name: Rhubarb Cake II
Key Ingredient: rhubarb
Preparation: mix; bake
Cuisine: American
Source: Patty Meadows
Food Group: sugar
Meals: lunch, dinner, snack, picnic
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :20
Elapsed Time: 1:00
Servings: 12

1 cup buttermilk
2 cups chopped rhubarb
1-1/2 cups granulated sugar
1 egg, beaten
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda

1/2 cup granulated sugar
1 tablespoon butter, softened
Dash cinnamon

Grease and flour a 13 x 9 x 2-inch baking pan. Mix together all cake ingredients and pour into prepared pan.
Mix topping ingredients and put on top of the batter.
Bake at 350F. (or 325F. for a glass pan), 35 to 40 minutes.

Tip: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup.

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