Back to Marijane’s Rhubarb Cake All Reviews for Marijane’s Rhubarb Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Marijane’s Rhubarb Cake Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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

Gallery Marijane’s Rhubarb Cake

Recipe Summary Servings: 8

Marijane's Rhubarb Cake

Marijane’s Rhubarb Cake

Marijane’s Rhubarb Cake

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

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

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.

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.

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.

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

Reviews (3)

 Add Rating & Review     155 Ratings   5 star values:        30    4 star values:        42    3 star values:        55    2 star values:        22    1 star values:        6

Reviews (3)

Add Rating & Review     155 Ratings   5 star values:        30    4 star values:        42    3 star values:        55    2 star values:        22    1 star values:        6

Add Rating & Review

155 Ratings 5 star values: 30 4 star values: 42 3 star values: 55 2 star values: 22 1 star values: 6

155 Ratings 5 star values: 30 4 star values: 42 3 star values: 55 2 star values: 22 1 star values: 6

155 Ratings 5 star values: 30 4 star values: 42 3 star values: 55 2 star values: 22 1 star values: 6

  • 5 star values: 30 4 star values: 42 3 star values: 55 2 star values: 22 1 star values: 6

    Martha Stewart Member     Rating: Unrated       05/13/2014   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.  

Martha Stewart Member     Rating: Unrated       05/29/2010   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  

Martha Stewart Member     Rating: Unrated       04/25/2010   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.

    Martha Stewart Member

    Rating: Unrated 05/13/2014

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.

Rating: Unrated

Rating: Unrated 05/29/2010

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

Rating: Unrated 04/25/2010

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.

All Reviews for Marijane’s Rhubarb Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Marijane’s Rhubarb Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest