Top-ranked recipe named "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."- Artolsav
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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syuz5 1 year agoGreat recipe, tastes much better then it looks !!! Used frozen rhubarb instead and worked well will try fresh next time
Sheilar3322 1 year agoGreat recipe! My family loved this cake.
BLTS 2 years agoBest rhubarb cake ever! Moist but not wet. Perfect.
Smellace 2 years agoVery good cake. Used only 1 cup sugar and substituted flour for whole wheat. Turned out moist!
minorscrap 3 years agoThe 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.
TheGadge 3 years agoLoved this thanks! Used half cup sugar total and also added strawberries.
babybiceps 3 years agoYum!! 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!
Cheryl06 3 years agoI 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!
Kduell 3 years agoSo easy, and everyone loved this moist cake. Used part whole wheat flour & next time will cut topping amount down a bit.
Sharon1907 4 years agoYummy......but surely not over 6000 calories per slice?