this is an easy to make and carry cake.
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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Sheilar3322 1y agoWe make this cake every year during rhubarb season. Not too sweet and very tasty!
syuz5 2y agoGreat recipe, tastes much better then it looks !!! Used frozen rhubarb instead and worked well will try fresh next time
Sheilar3322 2y agoGreat recipe! My family loved this cake.
BLTS 3y agoBest rhubarb cake ever! Moist but not wet. Perfect.
Smellace 4y agoVery good cake. Used only 1 cup sugar and substituted flour for whole wheat. Turned out moist!
minorscrap 4y 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 4y agoLoved this thanks! Used half cup sugar total and also added strawberries.
babybiceps 4y 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 4y 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 5y agoSo easy, and everyone loved this moist cake. Used part whole wheat flour & next time will cut topping amount down a bit.