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    You are in: Home / Recipes / Vera's Rhubarb Cake Recipe
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    Vera's Rhubarb Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    bert's Note:

    I got this recipe from my good friend, Vera, about 4 years ago and I've been making it ever. I've passed on this recipe to friends many times. Hope you will try it and enjoy it as much as my family does.

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    Units: US | Metric



    1. 1
      Method: Preheat oven to 350.
    2. 2
      Cream shortening and sugar.
    3. 3
      Beat in egg and vanilla.
    4. 4
      Sift together soda,salt and flour, and add to creamed mixture alternately with buttermilk.
    5. 5
      Toss rhubarb with the tbsp of flour and mix gently into batter.
    6. 6
      Spoon into 9x13 pan and smooth surface.
    7. 7
      Topping: Combine all ingredients and sprinkle over batter.
    8. 8
      Bake for 50- 60 minutes.

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    Ratings & Reviews:

    • on June 19, 2003


      This is a great recipe, the people at work quite enjoyed it. I also made the cake with apples and added the usual accompanying spices. I also found the topping to be too wet so I used half the suggested amount of butter the second time around and I still found it a little too wet. But no matter how much butter you use, it still is a terrific recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2010


      This is an old favorite and your recipe was very close to the one I got from a dear friend, too. Your recipe uses less sugar and buttermilk, rather than regular milk. My friend's recipe uses a topping of 1/3 cup MELTED butter and 2/3 cup WHITE sugar with the cinnamon. I made YOUR recipe, (but I did use melted butter in the topping and spread it over the batter) and I think it's better! Not sure why people think the topping should be s struesel or crumb topping - it's supposed to be a sugar crust...and it's DELICIOUS! Thanks, bert, for posting this recipe for me...Just one more great way to eat more rhubarb!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2009


      This tasted good. The topping was the consistency of a handful of mud. I'll try the other topping or try it with chilled butter next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Vera's Rhubarb Cake

    Serving Size: 1 (161 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 613.4
    Calories from Fat 230
    Total Fat 25.6 g
    Saturated Fat 10.9 g
    Cholesterol 58.1 mg
    Sodium 438.3 mg
    Total Carbohydrate 92.6 g
    Dietary Fiber 1.8 g
    Sugars 66.0 g
    Protein 5.6 g

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