Who said there isn’t a lot of rhubarb recipes? Not only are there a lot of them, but this rhubarb cake recipe is made to please.
Did you Know? Rhubarb is one of only two perennial vegetables. It lives for several years. The other is Asparagus.
1/2 cup butter or margarine
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 egg
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups rhubarb, washed and chopped
1 Tablespoon flour
1/4 cup butter or margarine
2 teaspoons ground cinnamon
1 cup brown sugar, packed
Preheat the oven to 350 ° F.
In a large bowl, cream together butter(or margarine), sugar, and vanilla extract.
Beat in egg.
In a second bowl, sift together flour, baking soda, and salt.
Add sifted ingredients to the large bowl with creamed butter and sugar.
Alternately, stir in buttermilk.
In a small bowl, toss rhubarb with 1 Tablespoon of flour.
Mix rhubarb into the batter.
Pour batter into a greased 9 X 13-inch baking dish and smooth batter in the dish.
In a small bowl, blend together 1/4 cup butter, cinnamon, and brown sugar.
Sprinkle mixture over the batter.
Bake in the oven for 45 minutes.
Use a toothpick to test for doneness.
Tip: Rhubarb Cake is great when served warm with a scoop of vanilla ice cream on top.
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