Rhubarb Cake

Updated – originally posted May 1st, 2010

There are so many reasons to love spring and right up there with short-sleeves, sandals, sprouting seeds, and tulips, there’s rhubarb cake. Light, fluffy, studded with tart pockets of softened rhubarb, and dusted with cinnamon sugar, it’s one of my family’s favorites. This year I was able to make it with rhubarb from my own garden.

Rhubarb Cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Rhubarb Cake

  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1 egg
  • 1 cup buttermilk (sour cream also works wonderfully)
  • 1 teaspoon vanilla
  • zest from 1 lemon (optional)
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 2 cups sifted flour
  • 1 1/2 cups chopped rhubarb
    Topping
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • Preheat oven to 350°F and grease a 9x13 pan.
  • Cream butter and sugar with eggs, vanilla, and lemon zest (if using) until light and fluffy. Sift flour, baking soda, and salt together. Add flour mixture alternately with buttermilk; fold in rhubarb. Pour into prepared pan. Mix together topping ingredients and sprinkle evenly over batter.
  • Bake for 35 minutes or until toothpick inserted in center comes out clean.


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