This delicious old fashioned Rhubarb Cake recipe comes straight from my grandmother’s cookbook! I love it more each time I make it, and it’s sure to be a hit in your home, too!
My sister Kristin and I live in different states. We both love to cook, so when we get together there’s almost nothing I enjoy more than spending a little time in the kitchen. On one visit a couple years ago, Kristin pulled out my grandma’s cookbook.
I love flipping through the pages of this cookbook. Some of the recipes are familiar and others seem strange. Almost none of the recipes have instructions, which can make preparing them a challenge!
My sister has a large rhubarb plant in her yard, so we made a delicious old fashioned Rhubarb Cake from the cookbook. It’s been a favorite ever since!
I don’t remember my grandmother ever making this cake, but I wish I did. It has a really tender crumb, and between the crunchy topping and tangy rhubarb, it’s hard to stop at one piece. I loved this old fashioned Rhubarb Cake so much, that I made it again for my husband when I returned home!
If you’ve never had rhubarb before, this cake is a good place to start. Rhubarb grows low to the ground and has red stalks and large leaves. Only the stalks are edible, and they need to be cooked to bring out their delicious flavor. Because it’s tart, rhubarb is often combined with strawberries and other sweet fruits.
But if you live in the city like me, it may be harder to track down. Farmer’s markets or stores with a big produce sections are your best bet. I actually stumbled across some in a local Dallas grocery store this spring, but when I lived in New York, I had to visit five stores before I found any, and it was super expensive (of course).
You’ll definitely want to track some down, because this old fashioned Rhubarb Cake tastes amazing! It’s yummy on its own, but it’s even better with a little whipped cream or ice cream. So plan ahead and splurge a little!
- 1/3 cup sugar
- 1 tsp. cinnamon
- 1/3 cup chopped nuts (I prefer pecans or walnuts.)
- 1/2 cup shortening or butter, at room temp (I use butter.)
- 1 1/2 cups sugar
- 1 large egg
- 1 tsp. baking soda
- 1 cup buttermilk
- 1/2 tsp. salt
- 2 cups + 1 tbsp. flour
- 3 cups chopped rhubarb
- whipped cream
- Preheat oven to 350 degrees. Spray a 9 x 13-inch cake pan with cooking spray and set aside.
- Combine sugar, cinnamon, and nuts in a small bowl. Set aside.
- Cream butter and sugar together using a mixer.
- Add the egg and blend well.
- Combine baking soda and buttermilk.
- Add milk to butter mixture, along with salt. Mix well.
- Add flour to milk/butter mixture in two batches, mixing until well blended. (It won't be perfectly smooth.)
- Fold rhubarb into batter with a spatula.
- Spread batter in prepared pan.
- Sprinkle topping evenly over cake.
- Bake cake 35 to 45 minutes, or until a knife inserted in the middle comes out clean.
- Let cake cool completely before eating.
- Serve cake topped with whipped cream. Enjoy!
If you are like me, you probably don't use a lot of buttermilk. Here's an easy substitute: combine 1 tablespoon lemon juice or white vinegar with enough milk to make 1 cup. Let sit for 5 minutes before using in recipe.
Do you have any recipes that have been handed down through your family?
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