rhubarb cake

rhubarb cake

Ready in 1 hour
14 review(s) averaging 4.9. 100% would make again

Top-ranked recipe named "rhubarb cake"

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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

Ingredients

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1/2 cup Margarine
1 1/2 cup Sugar
2 Eggs
1 cup Sour cream
1 tsp. Vanilla
2 cups Flour
1 tsp. Baking soda
2 cups Rhubarb; chopped
topping Topping
1/2 cup Brown sugar
1 tablespoon Flour
1 tsp. Cinnamon
1 tablespoon Margarine

Original recipe makes 12 Servings

Recipe  

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.

Credits

Added on Award Medal
Verified by stevemur

Moist & yummy! photo by Kduell Kduell

Rhubarb Cake photo by minorscrap minorscrap

photo by LisaJane78 LisaJane78

Calories Per Serving: 698 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Rhubarb Cake

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Reviews

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Great recipe, tastes much better then it looks !!! Used frozen rhubarb instead and worked well will try fresh next time
syuz5 7 months ago
Great recipe! My family loved this cake.
Sheilar3322 1 year ago
Best rhubarb cake ever! Moist but not wet. Perfect.
BLTS 1 year ago
Very good cake. Used only 1 cup sugar and substituted flour for whole wheat. Turned out moist!
Smellace 2 years ago
The 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.
minorscrap 2 years ago
Loved this thanks! Used half cup sugar total and also added strawberries.
TheGadge 2 years ago
Yum!! 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!
babybiceps 2 years ago
I 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!
Cheryl06 3 years ago
So easy, and everyone loved this moist cake. Used part whole wheat flour & next time will cut topping amount down a bit.
Kduell 3 years ago
Yummy......but surely not over 6000 calories per slice?
Sharon1907 3 years ago
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