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Moist Buttermilk Rhubarb Cake

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Submitted by queenie

Moist Buttermilk Rhubarb Cake recipe

YIELD

12 servings

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

1 ½ 355
CUPS ML RHUBARB *
1 ½ 355
CUPS ML BROWN SUGAR *
½ 118
CUP ML MARGARINE
1 1
LARGE EACH EGGS
1 237
CUP ML BUTTERMILK
or sour milk
1 5
TEASPOON ML VANILLA EXTRACT
2 473
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA

Directions

Cream sugar and oleo; add egg, salt and vanilla.

Add sour milk alternately with flour and baking powder and soda which has been sifted together.

Fold in rhubarb.

Pour into a well greased (with oleo) pan sprinkled with brown sugar.

Top with ½ cup of brown sugar and sprinkle with chopped nuts.

Bake at 350℉ (180℃) for 30 to 35 minutes.

Top with whipped cream if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 158 48% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 153mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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