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A moist cake with rhubarb (or just about any fruit, really) and a cinnamon struesel topping
Cream butter and sugar together.
Mix in eggs, vanilla, baking powder, salt.
Mix in milk and flour.
Stir the rhubarb in by hand, just barely stir it.
Spread evenly in a buttered and floured 13×9 pan.
Make the Struesel Topping with the remaining ingredients (from Rhubarb on down).
Spread topping over batter.
Bake in a 375 degree oven for approx 40 minutes, until knife comes out dry.
See my blog posting for other fruit alternatives
This cake is great for a potluck!
3 Comments
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vwestra on 6.19.2010
I made this last night for my Dad. He is very unwell and has been requesting dishes his mother made when he was a young boy on the farm. I took a chance and made this for him. He loved it, and in fact we all did. I can’t wait to try it with other fruit!
callimakesdo on 8.6.2009
I’m adding this to my recipe box. I love rhubarb and this looks wonderful.
fabmarta on 7.29.2009
This was one of the best tasting rhubarb recipes I have ever tried. It’s not for the faint of heart (three! Sticks! Butter!) But delicious! Even my sister in law who does not like rhubarb thought it was delicious.