Butterscotch Rhubarb Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 15 |
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My family requests this cake every spring as soon as they see the rhubarb peeking through the ground. I hope you enjoy it as much as we do. Ingredients:
2 cups brown sugar (packed) |
1/2 cup butter |
2 eggs |
1 cup buttermilk |
1 teaspoon baking soda |
2 cups flour |
2 cups of raw chopped rhubarb |
1/2 cup brown sugar (packed) |
1 teaspoon cinnamon |
0.5 (11 ounce) package butterscotch chips |
Directions:
1. Cream sugar and butter. Add eggs, buttermilk, soda, flour and rhubarb, mix as you add each ingredient.
2. Pour into a sprayed 9X13 pan.
3. Combine all ingredients for topping and sprinkle over cake batter.
4. Bake 40-45 minutes at 350 degrees.
5. Serve with a dollop of cool whip!
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