Cook Time: 40 minutes
Ingredients:
- 1/2 cup margarine at room temp
- 1 1/4 cups sugar, divided
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped rhubarb -- fresh or frozen
- 1/2 teaspoon ground cinnamon
- .
- Vanilla Sauce
- 1/2 cup sugar
- 1/2 cup evaporated milk
- 1/2 teaspoon vanilla
- 1/4 cup butter
Preparation:
Preheat the oven to 350°. Lightly butter a 9x13x2-inch baking pan; dust with flour. In a medium-size bowl, cream the margarine and 1 cup of the sugar. Add the eggs; beat well. In a small bowl, combine the buttermilk and vanilla. Into another bowl, sift the flour, baking soda, and salt. Add one third of the flour mixture to the creamed mixture and beat well. Beat in half the buttermilk. Add another third of the flour, then the rest of the buttermilk, ending with the remaining flour. Stir in the rhubarb. Spread in the prepared baking pan. Combine the remaining 1/4 cup of sugar with the cinnamon and sprinkle over the batter. Bake for 35 to 40 minutes, or until the cake tests done with a toothpick or cake tester. Serve with warm vanilla sauce.
Vanilla Sauce Directions
In a 1-quart saucepan, combine all sauce ingredients. Bring to
a boil; simmer for about ten minutes. Serve warm with rhubarb cake.
More Rhubarb Recipes
Rhubarb Sauce
Rhubarb Crunch
Rhubarb Dessert
Rhubarb Betty Recipe
Crockpot Rhubarb Bake
Rhubarb Conserve
Rhubarb Recipe Index
Dessert Recipes Index
Cake Recipes
Pie Recipes
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