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Desserts

Rhubarb Cake (Lonna Schroeder's)

Buttermilk rhubarb cake baked in a 13x9 under a cinnamon-sugar crumb that's mixed first and chilled.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Cook
45 min
Source
Lonna Schroeder

Where this one came from

Nobody's written this one down yet.

Ingredients

  • Topping:
  • ½ cup sugar
  • ¼ cup butter
  • 1 teaspoon cinnamon
  • Cake:
  • 1 ½ cups sugar
  • ½ cup butter
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 2 cups rhubarb, cut into ½ inch pieces

Directions

  1. For the topping: Mix sugar, butter, and cinnamon with a fork until crumbly and place in the fridge until ready to use.
  2. For the cake: Cream sugar and butter together, add egg, and beat until smooth. Add buttermilk and vanilla.
  3. Combine flour, soda, and salt; add to the creamed mixture and beat well. Fold in the cut-up rhubarb.
  4. Pour into a lightly greased, well-floured 13 x 9 inch pan. Put the topping over the cake batter and bake 35-45 minutes at 350 degrees.

Notes

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