A lovely, tasty, and straightforward cake. authentic comfort food I make it when I’m in a rush (when guests are expected or I’m itching for dessert). Apples and berries go great with this cake, too! With frozen yogurt, enjoy warm.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups chopped rhubarb
- 1 pinch ground cinnamon, or more to taste
- ¼ cup butter, softened
- ¾ cup white sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep pie dish.
- Place rhubarb into the bottom of the prepared pie dish and sprinkle with cinnamon. Mash the butter and sugar together in a bowl until the mixture is creamy and well blended; beat in eggs, milk, and vanilla extract with an electric mixer until the mixture is smooth. In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture. Spread the resulting batter over the rhubarb in the pie dish.
- Bake in the preheated oven until the crust is lightly browned and the rhubarb is bubbling, about 45 minutes. Serve warm.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 127 mg |
| Sugars | 20 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I added two cups of cubed apples to the rhubarb and kept the batter the same. I poured it into a Chicago style pizza stone pan and it worked pretty slick. I also out in a couple teaspoons of chopped walnuts. it is not overly sweet which was good for diet. Pretty quick and easy.
I tried this recipe last night for a girl ‘s night out potluck. The others and I really liked it. I did boil the rhubarb with maybe a teaspoon of sugar, and I added strawberries, about 2 cups of them as well. I also mixed the batter and the fruit together mainly because I like fruit dispersed throughout my baked goods. If I hadn’t mixed them, I would have served it like an upside down cake. Overall god recipe and I will try it again with peaches since they are now in season.
I used blackberries (and 2 Tbsp sugar) for the fruit, but followed the topping recipe exactly. It came out beautifully. Really simple, but delicious. More cake-like than cobbler — would work well with most fruit. Highly recommend!
My family loved this little desert! I wasn’t sure that my 11 and 12 year old granddaughters would like it but, they thought it was great. I was thinking it would make a wonderful base for Strawberry Shortcake when we can get good Michigan Strawberries in June. Can’t wait to try it that way.
Without additional sugar mixed with the rhubarb, it’s really really sour.
I don’t know why I didn’t mention this but the reason I don’t boil the fruit is I always use frozen fruit. Most fruit cooks up soft once it has been frozen.
I don’t know why I didn’t mention this but the reason I don’t boil the fruit is I always use frozen fruit. Most fruit cooks up soft once it has been frozen.
my family has made this only we bring the fruit to a boil.put in baking dish and put cake on top.Use any fruit you have . Everyone loves it
Easy and good. It’s one rhubarb recipes that doesn’t require a lot of sugar.