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Fresh Rhubarb Cake Recipe

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This recipe for Fresh Rhubarb Cake, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Saturday, March 7, 2009


1/2 c. margarine, room temp.
1-1/4 c. sugar, divided
2 eggs
1 c. buttermilk
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. chopped rhubarb, fresh or frozen
1/2 tsp. ground cinnamon

Vanilla sauce:
1/2 c. sugar
1/2 c. evaporated milk
1/2 tsp. milk
1/4 c. butter

Preheat oven to 350. Lightly butter a 9x13-inch pan; dust with flour. Cream margarine and 1 cup of the sugar. Add the eggs; beat well. Combine the buttermilk and vanilla. In another bowl, sift the flour, baking soda, and salt. Add one third of the flour mixture to the creamed mixture; beat well. Beat in half the buttermilk. Add another third of the flour, then the rest of the buttermilk, ending with the remaining flour. Stir in the rhubarb. Spread in the prepared baking pan. Combine the remaining 1/4 c. of sugar with the cinnamon and sprinkle over the batter. Bake 35-40 min. or until cake tests done with toothpick. Serve with warm vanilla sauce.
Vanilla Sauce directions:
In a 1 qt. saucepan, combine all sauce ingredients. Bring to a boil; simmer approximately 10 min. Serve warm with rhubarb cake.




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