Rhubarb Cake
1/2 c margarine
1 1/2 c brown sugar
1 egg; beaten
1 ts vanilla
1/8 ts salt
1 c buttermilk
2 c flour
1 ts baking soda
3 c rhubarb; finely sliced
1/2 c nuts; chopped
1/3 c brown sugar
1/3 c white sugar
1/2 ts cinnamon
Slice the rhubarb into 1/4" slices. Cream the margarine
and 1� cups brown sugar; add the egg, vanilla and salt;
mix well. Add the buttermilk, flour and baking soda; mix
well. Stir in the rhubarb. Pour the batter into a well-
greased 9x13 cake pan. Mix together 1/2 cup nuts, 1/3
cup brown sugar, 1/3 cup white sugar and 1/2 teaspoon
cinnamon; distribute this mixture evenly over the
unbaked cake batter. Bake for about 45 minutes in a 350
degree oven.
Rhubarb Cake
1 1/2 cups light brown sugar
1/2 cup shortening
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups cut-up raw rhubarb
1 cup buttermilk
1 egg
2 cups flour
1/3 cup sugar
1 teaspoon cinnamon
Preheat oven to 350. Combine brown sugar, shortening, salt, baking soda, vanilla and rhubarb. Combine the buttermilk and egg and add alternately with the flour to the rhubarb mixture. Turn into a well-greased 9 x 13 pan. Combine sugar and cinnamon and sprinkle over top. Bake 30-35 minutes.
Rhubarb Cake
1 1/2 cup brown sugar
1/2 cup butter
1 egg
1/2 tsp. salt
1 cup buttermilk, sour milk, or sour cream
1 tsp. soda
1/2 tsp. baking powder
1 tsp. vanilla extract
2 1/4 cups flour
1 1/2 cup cut rhubarb
Topping:
1/4 cup sugar
1 tsp. cinnamon
1 tsp. nutmeg
Cream sugar, butter, egg, and salt. Stir in buttermilk, soda, vanilla, and flour. Add rhubarb and beat well. Pour into well-greased 9 x 13" cake pan. Sprinkle with topping. Bake at 375 degrees F. for 35 minutes or until toothpick comes out clean. This can be served as a coffeecake or is good as a dessert cake with whipped cream or ice cream.
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