The Pioneer Woman Tasty Kitchen
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Rhubarb Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This is a classic cake my mom used to make. It is sweet with a subtle tartness. Great with ice cream.

Ingredients

  • 2 cups Brown Sugar
  • ½ cups Butter, Softened
  • 2 whole Eggs
  • 1 cup Buttermilk
  • 2 cups Flour
  • ½ teaspoons Salt
  • 1 teaspoon Baking Soda
  • 2 cups Diced Rhubarb
  • ½ cups Granulated Sugar
  • 1 teaspoon Cinnamon

Preparation

Preheat oven to 350ºF. Spray a 9×13 inch pan with non-stick spray.

Cream the butter and sugar together. Add in the eggs one at a time, mix until well blended. Mix in the buttermilk. Stir in the flour, salt and baking soda. Fold in the rhubarb.

Pour the batter into the prepared pan and smooth off the top. For the topping, stir together the granulated sugar and cinnamon. Sprinkle the sugar/cinnamon mixture over the top of the batter.

Bake for 30-40 minutes, until golden brown and an inserted toothpick comes out clean.

Serve plain or with a scoop of vanilla ice cream!

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Profile photo of Heidi

Heidi on 6.16.2013

I’ve made this several times. It’s super easy, always a hit and sooo delicious!

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