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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Sheilar3322We make this cake every year during rhubarb season. Not too sweet and very tasty!1y ago
syuz5Great recipe, tastes much better then it looks !!! Used frozen rhubarb instead and worked well will try fresh next time2y ago
Sheilar3322Great recipe! My family loved this cake.2y ago
BLTSBest rhubarb cake ever! Moist but not wet. Perfect.3y ago
SmellaceVery good cake. Used only 1 cup sugar and substituted flour for whole wheat. Turned out moist!4y ago
minorscrapThe 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.4y ago
TheGadgeLoved this thanks! Used half cup sugar total and also added strawberries.4y ago
babybicepsYum!! 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!4y ago
Cheryl06I 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!4y ago
KduellSo easy, and everyone loved this moist cake. Used part whole wheat flour & next time will cut topping amount down a bit.5y ago