323 comments
Prep Time: 15 Min
Bake Time: 45 Min + Cooling
Serving Size: 15 Servings
Ingredients
1/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
Directions
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased 13-in. x 9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
3. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Information
1 serving equals 238 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 249 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
Souce: tasteofhome.com
by PEYOTECOYOTE
February 04, 2013
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by AZACOB
August 05, 2012
by BOOBEAT1984
June 13, 2012
by FAMJR
March 22, 2012
by TLCROCKETT
March 22, 2012
Have to have lots of sugar to make rhubarb good. Thanks for another recipe.
by MOMMYPIE55
March 22, 2012
Thanks, but no one in my family is a fan of rhubarb.
by DOPEKING
March 21, 2012
My rhubarb is just peaking out of the ground so I will use it in a few weeks.
by SCHEEPY
March 21, 2012
by NAPOLEONBAKER
March 21, 2012
Me too. Have been looking for new Rhubarb recipes. This one fits the bill.
by SHINAR00
March 21, 2012
I saw rhubarb in the produce section the other day. my friend grows it but I'm too low an elevation and it won't grow here.
by DFULCHER99
March 21, 2012
Rhubarb just started coming up so I will have to print this one.
by JOERACER
March 21, 2012
Thought this recipe would make a taller, fluffier coffee cake..
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