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." - Artolsav
Yield: 12 Servings Ready in 1 hours
favorite of 148 people 128 people want to try
Verified by stevemur
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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