Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a yummy way to use rhubarb in the spring. You can also use frozen rhubarb. Whenever I make this, everyone loves it!!! It is very easy to whip up!!

Ingredients Nutrition

Directions

  1. Mix brown sugar, butter, egg and vanilla.
  2. Add baking soda, salt, flour and buttermilk.
  3. Mix until fluffy.
  4. Add rhubarb.
  5. Place batter in a 9x13 inch GLASS pan.
  6. Mix sugar and cinnamon together and sprinkle on top.
  7. Bake at 350 degrees Fahrenheit for 40 minutes.
Most Helpful

A very light and moist cake. I think next time I'd actually make it without the sugar on top, since the cake is plenty sweet on its own, but maybe mix the cinnamon into the batter. I plan on trying this with other fruits.

Sackville June 17, 2003

Excellent. Very moist and delicious. It was gobbled down quickly, even by the very picky children. Will make again often. Definatly 5 stars.

Nunzia Jones June 16, 2003

My family really enjoyed this recipe. I had to use a half cup of strawberries because I didn't have enough rhubarb, and it tasted great. The cake was very moist and tasty.

cookinmom76 June 25, 2008