Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top. Source: EatingWell Magazine, May/June 1994

Lisa Cherkasky




Instructions Checklist
  • To make cake: Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.

  • To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.

Nutrition Facts

298 calories; 7.3 g total fat; 0.8 g saturated fat; 22 mg cholesterol; 435 mg sodium. 160 mg potassium; 53.4 g carbohydrates; 1.5 g fiber; 30 g sugar; 4.7 g protein; 72 IU vitamin a iu; 2 mg vitamin c; 87 mcg folate; 111 mg calcium; 2 mg iron; 13 mg magnesium;

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Rating: 5 stars
People often look at this and think because of the reddish color it is cherry. Pros: easy I have made this with frozen cut up rhubarb Cons: none Read More