Old-Fashioned Rhubarb Cake

Name: Old-Fashioned Rhubarb Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 118 milliliters butter, softened; 237 milliliters buttermilk; 1 egg; 473 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 355 milliliters milk; 473 milliliters chopped rhubarb; 1 teaspoons salt; 296 milliliters sugar, divided; 1 teaspoon vanilla extract

Need a lacto ovo vegetarian dessert? Old-Fashioned Rhubarb Cake could be an amazing recipe to try. One portion of this dish contains around 5g of protein, 10g of fat, and a total of 265 calories. This recipe serves 12. It will be a hit at your Mother's Day event. 1 person found this recipe to be scrumptious and satisfying. If you have rhubarb, egg, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes. Old-Fashioned Rhubarb Pudding Cake, Rhubarb Instant Pot Cake (Rhubarb Upside Down Cake) - Rachel Cooks, and Old-Fashioned Rhubarb Torte are very similar to this recipe.

Instructions

In a bowl, cream butter and 1 cup sugar.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add egg; beat well.

Ingredients you will need

Egg

Combine buttermilk and vanilla; set aside.

Ingredients you will need

Buttermilk

Vanilla

Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb.

Ingredients you will need

Baking Soda

Buttermilk

Rhubarb

Vanilla

All Purpose Flour

Salt

Spread in a greased 13-in. x 9-in. baking pan.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Combine the remaining sugar with cinnamon; sprinkle over batter.

Ingredients you will need

Cinnamon

Sugar

Bake at 350° for 35 minutes or until cake tests done. For topping, combine all ingredients; pour over individual squares.

Equipment you will use

Oven

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

1teaspoon

baking soda 118milliliters

butter, softened 237milliliters

buttermilk 1

egg 473milliliters

all-purpose flour 1teaspoons

ground cinnamon 355milliliters

milk 473milliliters

chopped rhubarb 1teaspoons

salt 296milliliters

sugar, divided 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "