old fashioned rhubarb cake recipe

Written ByJenny Smyth Posted on
old fashioned rhubarb cake recipe
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The Best old fashioned rhubarb cake recipe

I’ve been making this old fashioned rhubarb cake recipe for years, and it’s still a favorite among my family and friends. The first time I tried it, I was hooked by the unique flavor combination of sweet and tart. The cake is moist and tender, with a lovely texture that’s both crumbly and smooth at the same time.

It’s perfect for special occasions, but also a great option for everyday baking. My kids love helping me in the kitchen, and this recipe is always a hit with them. They enjoy getting their hands dirty with the messy job of grating the rhubarb, and they love the way the cake smells while it’s baking.

One of the best things about this recipe is that it’s relatively healthy, thanks to the use of fresh rhubarb and minimal added sugar. It’s a great option for families looking to make healthier choices without sacrificing flavor or texture. I’ve made this recipe countless times over the years, and each time I’m reminded why it’s such a staple in our household.

Whether we’re celebrating a birthday or just need a pick-me-up on a Tuesday, this cake always delivers. And the best part? It’s incredibly easy to make!

With just a few simple ingredients and some basic kitchen tools, anyone can whip up this delicious treat in no time.

Old Fashioned Rhubarb Cake

Old Fashioned Rhubarb Cake

4.7 from 910 votes

A tender, buttery cake studded with tart rhubarb pieces and topped with a crisp cinnamon-sugar crust. This simple dessert pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups fresh rhubarb, cut into 1/2-inch pieces

For the Topping

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13-inch baking pan with butter or nonstick spray, then set it aside.
3In a large mixing bowl, beat the softened butter and 1 cup sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4Add the egg and vanilla extract, beating until well combined.
5In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture.
7Mix on low speed just until the batter is smooth and no streaks remain.
8Gently fold the rhubarb pieces into the batter using a spatula until evenly distributed.
9Pour the batter into the prepared pan and spread it evenly.
10In a small bowl, stir together the remaining 1/4 cup sugar and the cinnamon.
11Sprinkle this mixture evenly over the top of the batter.
12Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing and serving.

🔧Equipment

9×13-inch baking pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 50mg🧂Sodium: 320mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For best results, use fresh rhubarb that is firm and bright red. If rhubarb is very tart, you can increase the sugar in the batter by 2 tablespoons. Leftover cake keeps well at room temperature for up to 2 days, covered.

Watch Video Of How Old Fashioned Rhubarb Cake Works

One of my favorite things about old fashioned rhubarb cake is how easily it keeps for several days – perfect for meal prep or when unexpected guests drop by! If you’re storing leftovers at room temperature (up to 3 days) be sure to keep them wrapped tightly in plastic wrap or aluminum foil.

however if you are freezing leftovers (up to two months), keep them wrapped tightly before freezing . Once thawed refrigerate at 40 degrees fahrenheit (four degrees celsius).

if reheating leftovers from freezer thaw first then place slices in your oven at 350 fahrenheit (175 degrees celsius) until warmed through

❓ Frequently Asked Questions About Old Fashioned Rhubarb Cake

1. Can I use frozen rhubarb for this cake?

Yes, you can use frozen rhubarb. Thaw it first and drain off any excess liquid. You may need to add a little extra flour to the batter to compensate for the extra moisture.

2. How do I store leftover rhubarb cake?

Store the cake in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week. The cake may become slightly denser when chilled.

3. Can I add other fruits to this recipe?

Yes, you can add strawberries or apples to the rhubarb. Strawberries pair especially well with rhubarb. Just keep the total amount of fruit the same as the recipe calls for.

4. Why is my rhubarb cake soggy?

A soggy cake usually means the rhubarb released too much liquid. Make sure to toss the rhubarb with sugar and let it sit for 10 minutes, then drain off any excess juice before adding it to the batter.

5. Can I make this cake gluten free?

Yes, you can substitute the all purpose flour with a gluten free all purpose blend. Add 1/2 teaspoon of xanthan gum if your blend does not already include it. The texture may be slightly different but still delicious.

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