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Rhubarb Cake

Old-Fashioned Rhubarb Cake

This nostalgic Old-Fashioned Rhubarb Cake features vibrant pink stalks of rhubarb creating beautiful ribbons of tartness throughout a moist, tender crumb that has been bringing smiles to family gatherings for generations.
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Course: Dessert
Cuisine: American
Keyword: Rhubarb Cake, Old-Fashioned Cake, Spring Dessert, Fruit Cake, Buttermilk Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 320kcal

Equipment

  • 9x13 inch Baking Pan
  • Parchment Paper
  • Mixing bowls
  • Wire rack

Ingredients

For the cake

  • cups all-purpose flour
  • cups granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon white vinegar, let stand 5 minutes
  • cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups fresh rhubarb chopped into ½-inch pieces (about 3-4 stalks)

For the topping

  • cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp butter melted

Instructions

  • Preheat your oven to 350°F (175°C) and position the rack in the center. Grease and flour a 9×13-inch baking pan, or line with parchment paper, leaving an overhang on two sides.
  • Wash the rhubarb stalks and trim off the leaves (which contain toxic compounds). Cut the stalks into ½-inch pieces. Toss the rhubarb with 1 tablespoon of the measured flour to prevent the pieces from sinking during baking.
  • In a large bowl, whisk together the flour, 1 cup of sugar, baking soda, and salt until well combined.
  • In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until smooth and well incorporated.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined, being careful not to overmix. Gently fold in the chopped rhubarb, distributing it evenly throughout the batter.
  • In a small bowl, mix the remaining sugar with the ground cinnamon. Pour the batter into your prepared pan, spreading it evenly. Drizzle the melted butter over the top, then sprinkle with the cinnamon-sugar mixture.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The internal temperature should reach about 205°F for the ideal moisture content.
  • Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

The vibrant ruby-red stalks of fresh rhubarb bring a mouthwatering tanginess that balances perfectly with the sweet, tender crumb. If rhubarb isn't in season, frozen rhubarb works beautifully – just thaw and drain excess moisture before folding into your batter.
For a delicious variation, replace up to 1 cup of the rhubarb with fresh strawberries for a classic flavor combination.
Store at room temperature in an airtight container for up to 2 days, refrigerated for 5-7 days, or freeze individual slices for up to 3 months.

Nutrition

Calories: 320kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 230mg | Potassium: 180mg | Fiber: 1g | Sugar: 30g | Vitamin A: 90IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1.2mg
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