Sorbet that’s simple, flavorful, and delightful! For optimum results, make sure to use really ripe bananas!
| Servings: | 18 |
| Yield: | 1 to 13 – x inch cake |
Ingredients
- ½ cup butter
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 cups rhubarb, chopped
- 1 tablespoon all-purpose flour
- ¼ cup butter
- 2 teaspoons ground cinnamon
- 1 cup packed brown sugar
Instructions
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 179 mg |
| Sugars | 29 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very good moist cake! My only problem was with the topping. As another reviewer said, my topping sunk to the bottom of the cake which made it a little hard to get the pieces out of the pan. The topping was also oddly “wet” so I had to add flour to it just so I could crumble it on top of the cake. Next time I’d add oatmeal to the topping, as another person recommended. But overall a good cake.
I used this cake mix as a base to mix with some rhubarb/strawberry oatmeal crumble that was left over (and a bit watery). I reduced the sugar to 3/4 c., upped the flour by 1/2 c., used the liquid from the previous crumble instead of milk, and added 4 c. of previous crumble. Baked about a hour and 15 minutes. It is divine.
I followed the recipe to a T and it was incredible! Served to visiting family and everybody raved about it. Dangerous to have around as I couldn’t stop going back for “one more piece’ LOL Thank you to Barb Oke!
Great recipe, used 4 cups rhubarb, I think frozen would work as well, just let excess moisture drain before adding to batter.
I almost doubled the rhubarb with a little extra flour on it. And slightly less sugar.
I was awed by how well this turned out. My neighbor, the great gardener, gave me some rhubarb so I told her if the cake turned out well dhe would be seeing some. This recipe was perfect! I was so proud of the end result. I did forget the cinnamon in the crumb topping, but it still tasted so good. I am keeping the recipe for the basic cake and crumb topping. (BTW, I took the cake over warm. The plate was returned to our breezeway with Dove nuggets. I do believe they liked it!) Photo of one lonely piece left.
Added blackberries
Made it was written. It was very good but next time will cut back a bit on the topping.
I’ve made this twice. It tastes delicious but both times the crmb topping sunk through the batter. It was more like a rhubarb upside down cake!
Absolute keeper recipe! I had exactly 3 1/2 cups of diced rhubarb so I used it all. Everything else was as stated in recipe. We ate it warm. And it reminded me of fresh warm homemade cinnamon rolls in flavor and texture! Will make whenever I have rhubarb for certain!
A good recipe, but I found it too sweet and it overpowered the rhubarb. I tend to want a certain amount of tartness, and this didn’t have it. I’m going to try doubling the rhubarb and cutting the sugar in half for the next attempt. Solid recipe though.
Awesome ! Fabulous! Everyone will love it.
This recipe is wonderful and delicious. I know that it already has lots of reviews, but thought I would send mine, too. I did read through the other reviews and increased the rhubarb to 4 cups, reduced the sugar in the cake to 1 cup, and added oatmeal (1/3 cup) and a little more flour to the topping. Enjoy!
Absolutely delicious! I made it 3 times. The second time, I left it in the oven a bit too long and it was a bit dry…still good…but not AS good. One of the best recipes ever! I made it with apples too, yum yum! Ok another day and another time that I’ve made the recipe only this time I made it with blueberries and added 3 cups. Instead of putting cinnamon in the brown sugar topping I added the brown sugar butter and lemon zest with a bit of lemon flavouring as well. I also added lemon to the cake mix as well…It’s in the oven as I speak, I’ll let you know how it tastes but I just know it’s going to be delicious! This is an extremely versatile cake recipe!
I love this recipe. I’ve never worked with rhubarb before so was hesitant..to my surprise it was easy to make and my friends loved it. The batter tastes so good
Loved by all! This one’s a keeper. I didn’t have vanilla, so I used almond extract instead. Oh.my.goodness.
One slice is never enough. This recipe freezes well.
I veganized this recipe and it worked out very well. I used 1 flegg in place of the egg. ¼c vegetable oil and ¼c applesauce in place of the recommended fat. I used 4c of fruit (I would do 3c next time). I used Earth Balance butter for the struesel topping and added ½c chopped nuts. It turned out delicious. I realize that is a lot of subs, but it worked well. It also needed an extra 15 min of cooking, probably because if the extra fruit.
This recipe was a major hit! Everyone who tried it LOVES it! My mother(who despises baking) asked for the recipe so she could make it!
Loved it
Great cake, whips up easy and comes out moist and delicious. will be making this again