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Print This Delicious and Healthy Cinnamon Sugar Rhubarb Cake Recipe

Cinnamon Sugar Rhubarb Cake Recipe

Recipe by

cinnamon sugar rhubarb cake closeup, in a clear glass dish

I have a nice row of rhubarb (originally from my Grandmother's garden), so I'm always looking for great ways to use rhubarb!

1/2 cup Shortening
1 cup Packed brown sugar
1 cup Sugar, divided
1 Egg
1 tsp Vanilla extract
2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 cup Buttermilk
2 cups Diced fresh or frozen rhubarb
1 tsp Ground cinnamon

Oven Temp ~ 350°
Baking Time ~ 40 to
Cake Pan Type ~ 9 x 13-inch pan
Preheat oven, grease your pan.

In a large mixing bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla, beat for 2 minutes. Combine the flour, baking soda and salt. Add to creamed mixture alternately with the buttermilk, beating well after each addition.
Stir in the rhubarb.
Pour rhubarb cake batter into a prepared baking dish. Combine cinnamon and remaining sugar, sprinkle over cake batter. Bake Cinnamon Sugar Rhubarb Cake until a toothpick inserted near the center comes out clean.
Serve Warm, yields 12 to 16 servings.

RECIPE NOTE: IF USING FROZEN RHUBARB, MEASURE RHUBARB WHILE STILL FROZEN, THEN THAW COMPLETELY. DRAIN IN A COLANDER, BUT DO NOT PRESS LIQUID OUT.

Cinnamon Sugar Rhubarb Cake makes a nice dish to take to a brunch or pot luck dinner.

12 Servings
Nutrition facts:
Serving Size 104 g
Calories 281
Calories from Fat 84
Total Fat 9.3g 14%
Saturated Fat 2.9g 14%
Cholesterol 14mg 5%
Sodium 232mg 10%
Total Carbohydrates 46.5g 16%
Dietary Fiber 1.0g 4%
Sugars 29.7g
Protein 3.5g
Vitamin A 1% • Vitamin C 3% • Calcium 6% • Iron 7%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!