Rhubarb Cake I Recipe - Allrecipes.com
Rhubarb Cake I Recipe
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Rhubarb Cake I
Tender and moist cake with rhubarb. See more

Rhubarb Cake I

Recipe by  

"Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings


  1. In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
  2. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
  3. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
  4. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2008

Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using at least 4 cups. I definitely will be making this again, I'm also going to use the basic recipe too for other different fruits such as blueberries, cherries, peaches - it can be endless.

Most Helpful Critical Review
Aug 03, 2005

Sorry to be the only dissenter but this cake didn't work for me. I followed the recipe exactly and got a big soupy mess. I even made the cake a second time because I thought I'd made a mistake. What a waste of good and hard-to-find rhubarb...

Jun 27, 2005

This cake is outstanding! Other than adding an extra cup of chopped rhubarb, I followed the directions exactly and the cake turned out beautifully ... I'm going to make another one this weekend to share with family. You won't be disappointed in this one!

Oct 30, 2007

Good old fashioned comfort food dessert. Moist and delicious with a pretty, pebbly top. Mine was done at 38 minutes!

Jun 03, 2007

This recipe is wonderful and delicious. I know that it already has lots of reviews, but thought I would send mine, too. I did read through the other reviews and increased the rhubarb to 4 cups, reduced the sugar in the cake to 1 cup, and added oatmeal (1/3 cup) and a little more flour to the topping. Enjoy!

May 14, 2005

Very dense and moist cake. We loved it and will definitely make it again. I put the rhubarb through my food processer to chop it pretty fine and then drained some, but not all of the juice. I used 2 cups of the finely chopped rhubard and it was perfect. I didn't have any buttermilk so I used the rhubarb juice to add to the milk instead of lemon juice - probably between 1/4 and 1/2 cup of juice. I also didn't add the topping suggested as I didn't want a coffee cake. I used homemade cream cheese frosting and it was wonderful!

Apr 22, 2004

What an interesting cake this made. I doubled the rhubarb and otherwise followed the recipe closely. That was a few days ago. The cake turned out VERY moist to the point of almost having a custard-like texture. It was thoroughly cooked and took longer than stated in the recipe. I refridgerated it and it just got better and better each day since! It is a delicious, heavy, moist coffee-cake. It would probably be lighter and less moist without doubling the rhubarb but I will be making it again the same way as we really liked it.

Mar 28, 2003

This is very similar to a family favorite my mom has been making for years! She uses brown sugar instead of white in the batter and we only top it by sprinkling with cinnamon & nutmeg. My father in law can eat the whole thing by himself!


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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