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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: Darlene
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: Rhubarb Strawberry Cake

Rhubarb Strawberry Cake

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

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. 

Rhubarb Upside Down Cake II

Submitted by: Tammy Toth
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
Provided by: Taste of Home
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. 

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. 

Rhubarb Coffee Cake

Submitted by: Deb Quest
Provided by: Simple & Delicious
'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.' 
 
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