Rhubarb Cake
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 12
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Tart rhubarb runs all through this old-fashioned cake, balanced by brown sugar and the gentle tang of sour milk for a wonderfully moist crumb. A cinnamon-sugar topping caramelizes lightly on the surface as it bakes. It's a nostalgic, from-the-garden treat that suits an afternoon coffee, a spring dessert, or that first big rhubarb harvest of the year.
Ingredients
Ingredients
- 1 1/2 Cups Brown Sugar
- 1/2 Cup Margarine
- 2 Cups All-Purpose Flour
- 1 Cup Sour Milk (or Sour Cream)
- 1 1/2 Cups Rhubarb
- 1 - Egg
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
Directions
Directions
- Finely chop the rhubarb.
- Mix all the ingredients together in a bowl.
- Pour into a 9x13 pan.
- Sprinkle a mixture of 1/2 cup sugar and 1 tsp. cinnamon on top of the batter.
- Bake at 350 degrees for 35 - 40 minutes.
Nutrition
Per serving · 12 servingsCalories
230
Fat
9 g
Saturated fat
2 g
Carbohydrates
35 g
Sugar
15 g
Fiber
1 g
Protein
3 g
Sodium
150 mg
Cholesterol
20 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 1/2 Cups Brown Sugar
- 1/2 Cup Margarine
- 2 Cups All-Purpose Flour
- 1 Cup Sour Milk (or Sour Cream)
- 1 1/2 Cups Rhubarb
- 1 - Egg
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
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