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Rhubarb Cake

Country.Chef's picture
  Shortening 1⁄2 Cup (8 tbs)
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Egg 1
  All purpose flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Rhubarb 1 1⁄2 Cup (24 tbs), chopped
  White sugar 1⁄3 Cup (5.33 tbs)
  Cinnamon 1 Teaspoon

In a large bowl, cream together shortening and brown sugar.
Add egg and beat well.
Combine flour and baking soda.
In a separate bowl, combine buttermilk and vanilla.
Stir flour mixture into sugar and egg alternately with buttermilk mixture.
Fold in rhubarb.
In a small bowl, stir together sugar and cinnamon for topping.
Pour batter into a greased 9 by 13-inch pan and sprinkle top with sugar-cinnamon mixture.
Bake in a 350°F oven for 40 to 50 minutes, or until a toothpick inserted in centre of cake comes out clean.

Recipe Summary

Cook Time: 
50 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3436 Calories from Fat 990

% Daily Value*

Total Fat 112 g172.4%

Saturated Fat 27.7 g138.3%

Trans Fat 13.5 g

Cholesterol 211.5 mg70.5%

Sodium 1455.4 mg60.6%

Total Carbohydrates 581 g193.7%

Dietary Fiber 12.7 g50.8%

Sugars 370.4 g

Protein 43 g86.1%

Vitamin A 8.9% Vitamin C 24.7%

Calcium 27.4% Iron 74.5%

*Based on a 2000 Calorie diet

Rhubarb Cake Recipe