Easy Old Fashioned Rhubarb Cake Recipe
This easy rhubarb cake recipe is perfect for rhubarb season! Tangy rhubarb in a sweet cake topped with sweet crumb topping make this old-fashioned rhubarb cake one the entire family will love!
The original recipe of this rhubarb cake was given to me by a sweet older lady the very first year we were married. I remember her telling me I must try it, but I don’t think I ever did.
Til now.
And, I’m telling you what – it’s SO DELICIOUS!
Why You’ll Love this Old Fashioned Rhubarb Cake Recipe
I’m a super fan of coffee cake, and this old fashioned rhubarb cake is similar to that. It’s an easy dessert made with diced rhubarb, a simple cake, and a crunchy sugary topping. It’s a wonderful way to use up fresh rhubarb from your garden. Our whole family loved it, and I think yours will, too!
It’s a great cake recipe that can be frozen, if you want to have it handy to use later.
Ingredients
(A printable recipe card is included at the bottom of this post for your convenience.)
- 2 cups rhubarb, cut in 1/2 inch pieces
- 2 Tablespoons flour
- 1/2 cup softened butter
- 1 1/2 cup white sugar
- 1 egg
- 1 tsp. flour
- 1 tsp. baking soda
- 2 cups flour
- 1 cup buttermilk, at room temperature (or substitute by putting 1 tablespoon lemon juice in the bottom of a 1 cup measuring cup and add enough milk to make 1 cup)
Topping:
- 1/4 cup butter
- 2 tsp. cinnamon
- 1 cup brown sugar
Instructions for this tender rhubarb cake
- Preheat oven to 350 degrees. Sprinkle 2 Tablespoons flour over the diced rhubarb and set aside.
- Blend together the butter, sugar egg, and 1 tsp flour using an electric mixer. A stand mixer or handheld mixer will work fine.
- In a separate bowl, stir together the baking soda and 2 cups flour.
- Alternately add 1 cup buttermilk and the flour mixture to the butter mixture in the mixing bowl.
- Remove the bowl from the mixer and fold in the rhubarb gently.
- Pour rhubarb cake batter into a greased 9 x 13 inch pan.
- Mix together the topping ingredients and sprinkle over the top of the batter.
- Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.
These pictures were all taken when the cake was hot and fresh out of the oven. It was so yummy hot and fresh, but it was also delicious and moist for the next few days.
How to Serve & Store Rhubarb Cake
- For best results, let the cake cool for at least 30 minutes before cutting and serving.
- This tender cake is delicious cold, and also delicious served warm with a scoop of vanilla ice cream or whipped cream.
- Store the cake tightly covered at room temperature or in the refrigerator for up to 3 days. If you want to store it longer than that, place in an airtight container and freeze.
Variations
Strawberry and rhubarb play together so well in desserts, so feel free to cut back on some of the rhubarb and add sliced strawberries with it.
Equipment
I used my favorite Hamilton Beach stand mixer for this cake recipe, along with my favorite blue baking pan I got as a wedding gift. (I can’t find it online anymore.)
I’ve linked some of my favorite kitchen equipment below:
(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)
Tools you’ll need
Disclosure: These products are affiliate links provided for your shopping convenience.
Other Summer Recipes:
- My Mom’s Amazing Rhubarb Crisp
- No Bake Cheesecake in Mason Jars
- Delicious Dessert
- Grandma Bernice’s Strawberry Pie with Jello
- Quick & Easy Blueberry Dump Cake
- Moist Vanilla Cake Recipe with Fresh Strawberry Icing
- Fresh Strawberry Bread with Crumble Topping (Easy Quick Bread Recipe)
PIN THIS RECIPE TO REMEMBER IT LATER:
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Rhubarb Cake
This easy & delicious rhubarb recipe is an old fashioned Rhubarb Cake made coffee cake style.
Ingredients
- 2 cups rhubarb, cut in 1/2 inch pieces
- 2 Tablespoons flour
- 1/2 cup softened butter
- 1 1/2 cup sugar
- 1 egg
- 1 tsp. flour
- 1 tsp. baking soda
- 2 cups flour
- 1 cup buttermilk, or substitute by putting 1 tablespoon lemon juice in the bottom of a 1 cup measuring cup and add enough milk to make 1 cup
- Topping:
- 1/4 cup butter
- 2 tsp. cinnamon
- 1 cup brown sugar
Instructions
- Step 1: Preheat oven to 350 degrees. Sprinkle 2 Tablespoons flour over rhubarb pieces. Set aside.Step 2: Blend together the butter, sugar egg, and 1 tsp flour using a mixer.Step 3: In a separate bowl, stir together the baking soda and 2 cups flour.Step 4: Alternately add 1 cup buttermilk and the flour mixture to the butter mixture in the mixing bowl.Step 5: Remove the bowl from the mixer and fold in the rhubarb gently.
Step 6: Pour rhubarb cake batter into a greased 9 x 13 inch pan. Step 7: Mix together the topping ingredients and sprinkle over the top of the batter.Step 8: Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Sure sounds yummy, I love rhubarb. Thanks for sharing 😊
Hi Rita!
I have frozen rhubarb. Should I thaw it or use it frozen in your recipe?
Thanks for the recipe.
Denise
Have some leftover rhubarb. Going to try this❣️Thanks
This rhubarb cake has a great taste and texture. I will make more as soon as the we finish the rest. I plan on making some to share for the next family potluck. My aunt says that she loves it and want the recipe. Thank you for sharing this lovely treat!