RHUBARB DESSERT CAKE
I have shared this recipe with many people since it was passed on to me by a relative. I freeze rhubarb when it's in season so I can make it year-round.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb. , In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb. , Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream.
Nutrition Facts : Calories 267 calories, Fat 3g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 119mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
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A lazy Boy
[email protected]Yum!
Yamaha Riasat
[email protected]This cake is a great way to use up extra rhubarb. It's also a delicious and easy dessert to make.
Patrick Trudell
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The rhubarb gives it a unique flavor that everyone seems to love.
Omnath Padhya
[email protected]This is my new favorite rhubarb dessert! It's so easy to make and it always turns out perfect.
Rebecca Nsambo
[email protected]I'm not a big fan of rhubarb, but I thought this cake was pretty good. The cake itself was really light and fluffy, and the rhubarb filling was tart and tangy.
Shela Nandang sumalay
[email protected]The cake was really moist and flavorful. I especially liked the streusel topping.
craig lamm
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. I think I'll try reducing the sugar next time.
Qazi irfan qazi
[email protected]★★★★★
Ch Rashid Ali
[email protected]Easy to make and delicious! I used frozen rhubarb and it turned out great.
J Guthrie
[email protected]This rhubarb dessert cake was a hit with my family! The tartness of the rhubarb balanced perfectly with the sweetness of the cake. I'll definitely be making this again.