Food
Rhubarb Cake
By Yankee Magazine|Apr 21 2002|
Yield
8 servings
Ingredients
1 cup sugar
1/2 cup brown sugar
1/2 cup margarine
1 egg
1 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 cups all-purpose flour
2 cups chopped rhubarb
Topping: Blend together
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts
Instructions
Preheat oven to 350 degrees F. Mix ingredients one at a time in order given. Stir half of topping into cake batter. Pour cake batter into large loaf pan. Sprinkle reserved topping on top. Bake for 30 to 40 minutes.
We found this cake to be very tasty and moist. However, I used a 9×5 loaf pan and baked as directed, but the cake was not done in the 30-40 minutes described in the recipe. It took 60 minutes to bake, but the results were outstanding.
Substituted Quaker Oats for the nuts in the topping…excellent!
I used unsalted butter instead of margarine and I used a regular loaf pan instead of a large one. I was a little concerned because it took longer to bake but it worked out fine. The cake was very moist and flavorful.