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Rhubarb Cake with Rhubarb Sauce
1/4 cup granulated sugar
1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped rhubarb
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
2 cups rhubarb
2/3 cup granulated sugar
4 tablespoons water
1/4 teaspoon cinnamon
Heat oven to 350 degrees F. Grease and flour 13 x 9-inch pan.
In large bowl, beat together sugar, brown sugar and butter.
Add vanilla extract and egg; beat well. Lightly spoon flour into measuring cup, level off.
Combine flour, baking soda and salt.
Add dry ingredients alternately with buttermilk, beating until well combined.
Spoon 2/3 batter into pan, spreading evenly.
Spoon rhubarb over batter.
Top with remaining batter, spreading evenly, carefully.
Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon, sprinkle over batter.
Bake for 40 to 45 minutes until golden brown. Cool completely.
Sauce: In medium saucepan, combine all sauce ingredients. Bring to a boil, stirring occasionally, until rhubarb is tender.
Refrigerate sauce until cool.
Serve over cake.
Yield: 12 servings
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