rhubarb cake
this is an easy to make and carry cake.
"Great recipe! I substituted 1/4 cup of whole wheat flour for part of the white flour, and reduced the sugar by 1/4 cup. Texture, even with whole wheat was light and fluffy, but not falling apart. The same recipe could easily be used with any fruit. I'll definitely make this again." - ArtolsavYield: 12 Servings Ready in 1 hours
Cuisine: CakeMain Ingredient: Rhubarb
100% would make again (reviews)
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Notes rhubarb cake Preparation
Cream first 5 ingredients. Add flour and baking soda and mix well. Add ruhbarb and stir. Pour into greased 9x13 pan. Mix topping and sprinkle over cake. Bake in a 350 oven for 30 to 40 minutes.
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rhubarb cake Reviews
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Best rhubarb cake ever! Moist but not wet. Perfect.
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Very good cake. Used only 1 cup sugar and substituted flour for whole wheat. Turned out moist!
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The cake consistency is good, and the sweetness of the cake balances out the tartness of the rhubarb chunks. We enjoyed this cake. I substituted yogurt for sour cream and used a recipe of 1/2 cup flour, 1/4 cup butter, 3/4 cup brown sugar, and 1 tsp cinnamon for the topping.
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Loved this thanks! Used half cup sugar total and also added strawberries.
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Yum!! Used wholemeal flour, didn't add sugar, it was sweet enough with added strawberries! Mmm this cake was really soft and the rhubarb was really delicious!
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I made this over the weekend & it was a big hit! I will definitely make this again. I wouldn't do anything different, the topping was just right!
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So easy, and everyone loved this moist cake. Used part whole wheat flour & next time will cut topping amount down a bit.
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Yummy......but surely not over 6000 calories per slice?
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Great recipe! I substituted 1/4 cup of whole wheat flour for part of the white flour, and reduced the sugar by 1/4 cup. Texture, even with whole wheat was light and fluffy, but not falling apart. The same recipe could easily be used with any fruit. I'll definitely make this again.
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I will definitely make this again but will cut way back on the topping portion. We are having ours warm from the oven with vanilla ice cream. I will be making a more formal review with pics for my site!
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The texture of the cake and the way the rhubarb pieces cooked into it were wonderful.
I would probably make this recipe again with less white sugar in the cake batter; it was slightly overly sweet, but overall, this was delicious! |
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[I posted this recipe.] |
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