My great-aunt gave me this rhubarb cake recipe. It’s especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you’ll love it even with frozen rhubarb and “modern-day” whipped topping!
Ingredients
- 1/2 cup butter, softened
- 1-1/4 cups sugar, divided
- 1 large egg, room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped rhubarb
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups whole milk
- 1/3 cup sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside.
- Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13×9-in. baking pan.
- Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes.
- For topping, combine all ingredients; pour over individual squares.
Nutrition Facts
1 piece: 286 calories, 9g fat (6g saturated fat), 40mg cholesterol, 323mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 5g protein.