Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.

Lisa Cherkasky
Source: EatingWell Magazine, May/June 1994

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Recipe Summary

total:
1 hr 15 mins
Servings:
9
Servings:
9
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Ingredients

Cake
Topping

Directions

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.

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  • 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; protein 4.7g; carbohydrates 53.4g; dietary fiber 1.5g; sugars 29.8g; fat 7.3g; saturated fat 0.8g; cholesterol 21.8mg; vitamin a iu 72.3IU; vitamin c 2.5mg; folate 86.7mcg; calcium 110.8mg; iron 1.5mg; magnesium 13.4mg; potassium 160.4mg; sodium 435.3mg; thiamin 0.2mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/02/2012
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