Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1 1/2 cups brown sugar, firmly packed

  3. 1 egg

  4. 1 teaspoon vanilla extract

  5. 2 cups flour

  6. 1/4 teaspoon salt

  7. 1 teaspoon baking soda

  8. 1 tablespoon fresh lemon juice

  9. 1 cup milk

  10. 2 cups coarsely chopped fresh rhubarb

  11. 1/2 cup pecans or walnuts, chopped

  12. 1/2 cup granulated sugar

  13. 1 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl with electric hand-held mixer, cream the butter until it is light and fluffy. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.

  2. In a separate bowl sift together the flour, salt, and baking soda. Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 9x13x2-inch pan, spreading evenly.

  3. In a small bowl blend together the nuts, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350 oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.

  4. Serve with a dollop of sweetened whipped cream or whipped topping.

  5. Shared by Janet More Rhubarb Recipes Strawberry Rhubarb Cream Dessert Strawberry Rhubarb Crisp Strawberry Rhubarb Pie Strawberry Rhubarb Meringue Rhubarb Cake Rhubarb Pudding Cake Strawberry Rhubarb Dump Cake Rhubarb Cake with Vanilla Sauce Rhubarb Sauce Rhubarb Crunch Strawberry Rhubarb Coffee Cake Rhubarb Dessert Rhubarb Betty Recipe Crockpot Rhubarb Bake Rhubarb Conserve Rhubarb Recipe Index Dessert Recipes Index Cake Recipes Pie Recipes


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