Lots of Rhubarb Cake
photo by Mickey in MN
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
12 piece
- Serves:
- 12
ingredients
- 295.73 ml white sugar
- 4.92 ml baking soda
- 2.46 ml salt
- 473.18 ml all-purpose flour
- 2 eggs, beaten
- 177.44 ml cream, soured with
- 14.79 ml lemon juice
- 946.36 ml rhubarb, sliced
- 236.59 ml brown sugar
- 59.14 ml butter, softened
- 59.14 ml all-purpose flour
- 118.29 ml pecans, chopped
- ground cinnamon, for dusting
directions
- Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. I use glass.
- 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).
- Fold in the rhubarb.
- Scrape into baking dish and spread evenly (batter will be thick - don't worry).
- In a smaller bowl, combine brown sugar and butter until smooth. Add 1/4 cups flour and pecans and mix together until evenly mixed.
- Sprinkle topping on cake and dust lightly with cinnamon.
- Bake until toothpick comes out clean, about 45 minutes.
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RECIPE SUBMITTED BY
<p>I'm a stay at home mom and wife. Earned BS in Hotel/Motel/Restaurant Management because I thought a restaurant career would be ideal! Before children, maybe. The hours were tough. Now, I enjoy being at home in the kitchen and love to try new recipes. My family is eager too and my husband is a fabulous cook. We are somewhat health conscious - following the food pyramid - but don't really subscribe to low-fat plans. I try to cook from scratch and prefer not to use canned foods, mixes or convenience items. Try to use whole grains vs. white bread, white rice, etc. <br />I'm amazed at how often I use Todd Wilbur's cookbook, Top Secret Restaurant Recipes and the Marshall Fields Cookbook. But, Recipezaar is my primary source for recipes. We rarely eat out.</p>