Photo of: Rhubarb Cake I

Rhubarb Cake I

Submitted by: Barb Oke 
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. 

Photo of: Rhubarb Upside Down Cake I

Rhubarb Upside Down Cake I

Submitted by: Doll Face 
Easy and delicious. 

Rhubarb Cake II

Submitted by: Dmarcks 
My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it. 

Photo of: Oma's Rhubarb Cake

Oma's Rhubarb Cake

Submitted by: Alea 
Living In: Winnipeg, Manitoba, Canada
Rhubarb is baked into a streusel-topped coffee cake. Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds. 

Photo of: Rhubarb Strawberry Cake

Rhubarb Strawberry Cake

Submitted by: Roxanne39 
Fresh strawberries and rhubarb make a delectable combination. 

Photo of: Aunt Kaye's Rhubarb Dump Cake

Aunt Kaye's Rhubarb Dump Cake

Submitted by: SCOOBYVC 
My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out. 

Rhubarb Cake IV

Submitted by: Jenny 
This is a delightful, lightly spiced rhubarb cake with a spicy almond topping. 

Photo of: Rhubarb Coffee Cake

Rhubarb Coffee Cake

Submitted by: Deb Quest 
'I adapted several coffee cake recipes to come up with this tender treat,' notes Deb Quest of Saskatoon, Saskatchewan. It's so moist and yummy that even people who usually don't care for rhubarb (like me!) ask for seconds.' 

Rhubarb Upside Down Cake II

Submitted by: TOMBO 
A fun summer cake for kids to help make, using fresh rhubarb, strawberry gelatin, marshmallows and cake mix. When you cut it and take it out of the pan, flip the piece over so the rhubarb is on top. 

Royal Rhubarb Coffee Cake

Submitted by: Lorraine Robinson 
This recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. 
 
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