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Old-Fashioned Rhubarb Cake

My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! —Marilyn Homola, Hazel, South Dakota
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 1 large egg, room temperature
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped rhubarb
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups whole milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside.
  • Combine flour, baking soda and salt; add alternately with buttermilk and vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan.
  • Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, about 35 minutes.
  • For topping, combine all ingredients; pour over individual squares.
Nutrition Facts
1 piece: 286 calories, 9g fat (6g saturated fat), 40mg cholesterol, 323mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 5g protein.
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