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Rhubarb Dessert Cake

I have shared this recipe with many people since it was passed on to me by a relative. I freeze rhubarb when it’s in season so I can make it year-round.
  • Total Time
    Prep: 10 min. Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 2 tablespoons butter, melted
  • 1 cup packed brown sugar
  • 4 cups sliced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 eggs
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • Whipped cream or vanilla ice cream

Directions

  • In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb.
  • In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb.
  • Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream.
Nutrition Facts
1 piece: 267 calories, 3g fat (2g saturated fat), 58mg cholesterol, 119mg sodium, 57g carbohydrate (44g sugars, 1g fiber), 4g protein.

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