Lots of Rhubarb Cake

Be the first to review
READY IN: 1hr 15mins
Recipe by Mickey in MN

When plants are producing, I like to use recipes that call for large amounts of rhubarb. Most cakes seem to require about 2 cups. This 9x13 cake uses 4 cups and is cake-like, not soggy.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. I use glass.
  2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and cream until smooth. (If you don't have cream, use sour cream - 1 cup).
  3. Fold in the rhubarb.
  4. Scrape into baking dish and spread evenly (batter will be thick - don't worry).
  5. In a smaller bowl, combine brown sugar and butter until smooth. Add 1/4 cups flour and pecans and mix together until evenly mixed.
  6. Sprinkle topping on cake and dust lightly with cinnamon.
  7. Bake until toothpick comes out clean, about 45 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a