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Marijane's Rhubarb Cake

  • Servings: 8
Marijane's Rhubarb Cake

Ingredients

  • 1/2 cup unsalted butter, room temperature, plus more for baking dish
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 cups chopped rhubarb
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a liquid measuring cup, combine buttermilk and vanilla; set aside.

  2. In the bowl of an electric mixer or using a handheld mixer, beat butter with 1 cup sugar until light and fluffy, about 2 minutes. Add egg, and beat to combine. Add the flour mixture, alternating with the buttermilk mixture, and starting and ending with the flour mixture. Stir in rhubarb.

  3. Spread batter evenly into prepared baking dish. In a small bowl, stir together remaining 1/4 cup sugar and cinnamon. Sprinkle cinnamon sugar evenly over batter. Bake until a cake tester inserted in center of cake comes out clean, about 35 minutes.

  4. Let cool on a wire rack in pan for 30 minutes before serving.

Reviews (3)

  • KACarpenter 13 May, 2014

    I've been making this delicious coffee cake for years from the Alice Bay Cookbook by Julie W. Rosseau. The only difference is 1/4 cup less sugar in Marijane's recipe. It is a very moist coffee cake. I generally add more rhubarb than the recipe calls for, as we like the flavor.

  • kirsten_cole 29 May, 2010

    Love the flavor of this cake. I made mine with whole wheat pastry flour and less sugar on top. Whole wheat makes it not rise as high, but it's still delicious.

    http://itssewyou8.etsy.com

  • Marmalaude 25 Apr, 2010

    I made this cake today and it is delicious! I cut the rhubarb into 1/8" slices and that seems to be perfect. The cake is tender, tart but not sour.

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