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Rhubarb Cake I

"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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servings 244 cals
Original recipe yields 18 servings (1 - 9 x 13 inch cake)


  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 314
  1. 394 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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...

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

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...

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...

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 cu...

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 fath...

This recipe is great! Moist and a little bit tart. I added 1/4 cup of oatmeal to the topping...that worked well. Definitely a keeper!

For some reason, the topping went to the bottom of the pan when it baked, but it came out very good anyway. It could have maybe used another cup of rhubarb. My family really liked this cake, a...