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    Rhubarb Cake

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on May 15, 2011

      This cake was quite tasty, though exceedingly sweet. However, it was quite difficult to get out of the pan as it stuck to the bottom, and for this reason I won't be making it again.

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    • on April 22, 2011

      This was unbelievably yummy! If it is any indication of other rhubarb recipes, I am now a rhubarb lover! I made this with fresh farmer's market rhubarb for a book club meeting and it was thoroughly enjoyed. DH had several pieces of the leftovers before bed, then polished it off for breakfast LOL. I reduced the sugar in the topping a bit, used half whole wheat flour, and used Smart Balance Omega spread for the butter. Delicious! Thanks so much for posting. Made for Zaar Cookbook Tag.

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    • on June 10, 2009

      This is a fabulous cake! Made it as directed. Even those who don't like rhubarb gobbled this up! Looks impressive too! An absolute keeper!

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    • on December 25, 2008

      I hate rhubarb, but this is AMAZING!!!! Made it in the summer, everyone kept asking for more and silly me forgot to save the recipe....but here it is!!! This is the best, even the batter smells delicious! Thank-you,thank-you!!!!

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    • on May 27, 2006

      I follow a gluten free diet and used gluten free all purpose flour and added extra baking powder. I didn't have buttermilk so I used milk+lemon juice. This cake turned out to be cross between a crumble and a cake. It was scrumptious, sweet with the slight tart of the rhubarb. Very Yummy.

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    • on August 02, 2005

      I did use the equivalent of 1t of baking soda instead of 2t baking powder, because my neighbor has a similar recipe, But other than that, this was an awesome cake! I found fresh rhubarb at a farmer's market, and since I had plenty, I doubled this recipe, & baked it in a 9x13" pan. None spilled over the sides, although the topping did puff up. It had cooled and we enjoyed it with coffee (decaf) as a bedtime snack, but I think we'll nuke some and serve it with ice cream for tonight's late evening indulgence. Thanks for a great recipe!

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    • on June 09, 2005

      This cake was a big hit with the group I served it to this evening. I 1 and a half timed the recipe and baked it in a 9X13 pan. Worked well. I know you can't use 1 1/2 eggs--just used two.

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    • on May 24, 2005

      This is yummy ! I "inherited" a rhubarb patch with our old farmhouse, and figured I needed to try something with it. My hubby doesn't eat desserts, so I was looking for a smaller cake. This one is terrific - easy to make, tastes fantastic, and just the right size. I used the buttermilk powder for mine- worked perfectly.

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    • on April 15, 2005

      I didn't have butter milk so I used thick fat-free yogurt instead and it was delicious

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    • on December 07, 2004

      My Mom's neighbor gave me the recipe for this cake years ago - it's wonderful. I actually haven't made it myself, but have eaten it many times.

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    • on June 16, 2004

      This Cake Was Quick And Easy As Pixie Said My Kids Thought It Was Apple Everyone Told Me This Was A Make Again Cake

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    Nutritional Facts for Rhubarb Cake

    Serving Size: 1 (1501 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4378.1
     
    Calories from Fat 1332
    30%
    Total Fat 148.0 g
    227%
    Saturated Fat 90.8 g
    454%
    Cholesterol 561.8 mg
    187%
    Sodium 3512.9 mg
    146%
    Total Carbohydrate 736.7 g
    245%
    Dietary Fiber 13.9 g
    55%
    Sugars 528.8 g
    2115%
    Protein 44.3 g
    88%
    Detailed Nutrition Values About Nutrition Info
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