Old-Fashioned Rhubarb Cake

Prep time: 15 min

Cook time: 45 min

Servings: 18

Yield: 18 servings

Description

This recipe makes a sweet and moist rhubarb cake with a buttery cinnamon topping; delicious served warm with ice cream for a springtime dessert.

• 1 1/2 cups white sugar

• 1/2 cup butter

• 1 egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup buttermilk

• 2 cups rhubarb, chopped

• 1 tablespoon all-purpose flour

• 1 cup packed brown sugar

• 1/4 cup butter

• 2 teaspoons ground cinnamon

1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking pan.

2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy in color. Beat in egg and vanilla.

3 Sift 2 cups flour, baking soda, and salt together in a separate bowl; add alternately with buttermilk to butter mixture.

4 Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into prepared baking pan and smooth the surface.

5 Mix brown sugar, 1/4 cup butter, and cinnamon together; sprinkle evenly over batter.

6 Bake in preheated oven until a toothpick inserted into the cake comes out clean and the top is golden, about 45 minutes.

7 Enjoy!