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."
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.
Sheilar3322 6m agoWe make this cake every year during rhubarb season. Not too sweet and very tasty!
syuz5 1y 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 2y agoBest rhubarb cake ever! Moist but not wet. Perfect.
Smellace 3y agoVery good cake. Used only 1 cup sugar and substituted flour for whole wheat. Turned out moist!
minorscrap 3y 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 3y agoLoved this thanks! Used half cup sugar total and also added strawberries.
babybiceps 3y 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 4y agoSo easy, and everyone loved this moist cake. Used part whole wheat flour & next time will cut topping amount down a bit.