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Rhubarb Cake with Cinnamon Sugar Topping recipe

Moist and flavorful, this rhubarb cakeneeds no icing as it is baked with a topping of cinnamon andsugar.

Recipe: Rhubarb Cake withCinnamon Sugar Topping

1 1/2 cups granulated sugar – divideduse
1/2 cup firmly packed brown sugar
1/2 cup vegetable shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 cups finely chopped fresh rhubarb
1 teaspoon ground cinnamon

  • Preheat oven to 350°F (175°C).Grease and flour a 13 x 9 x 2-inch baking pan.
  • Cream 1 cup sugar, brown sugar and shorteningin a large bowl with an electric mixer on medium speed. Add eggand beat well.
  • Whisk together flour, baking soda andsalt in a small bowl. Add to creamed mixture alternately withmilk and vanilla, beating on low speed after each addition.
  • Stir in rhubarb.
  • Combine cinnamon and remaining 1/2 cupsugar in a small bowl. Sprinkle evenly over batter.
  • Bake for 35 to 40 minutes or until set.Cool on a wire rack.

    Makes 12 servings.

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  • Comments

    1 Comment


    This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

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