Old-Fashioned Rhubarb Cake Recipe

By newbaucher

My great-aunt gave me this 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!
2

Ingredients

• MILK TOPPING:
• 1/2 cup butter, softened
• 1-1/4 cups sugar, divided
• 1 egg
• 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 milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract

Details

Servings 12

Preparation

Step 1

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/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake at 350° for 35 minutes or until cake tests done. For topping, combine all ingredients; pour over individual squares. Yield: 12 servings.



Nutrition Facts: 1 serving (1 piece) equals 284 calories, 9 g fat (6 g saturated fat), 43 mg cholesterol, 323 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.