You're going to love this Old Fashioned Rhubarb Cake recipe ! The recipe comes straight from my grandmother's cookbook, and it's so delicious and easy to make!
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My sister 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, she pulled out my grandma's cookbook. I love flipping through the pages of this cookbook. Some of the recipes are family favorites and others I've never tried. Almost none of the recipes have instructions, which can make preparing them a challenge!
Like many Wisconsinites do, my sister has a large rhubarb plant in her yard. So on this visit, we decided to make the Old Fashioned Rhubarb Cake. It was delicious and has been a family favorite recipe ever since!
You are going to LOVE this recipe! This simple Rhubarb Cake has a really tender, moist crumb. And between the crunchy topping and bites of tangy rhubarb, it's hard to stop at one piece. Top it with a little whipped cream, and it's truly heavenly!
Ready to try this recipe for yourself? You'll find all the delicious details below!
If you've never had rhubarb before, this Rhubarb Cake is the perfect place to start! It really is simple to make, and the fresh fruit flavor really shines through.
Rhubarb plants grow low to the ground and have 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.
If you're lucky enough to live in a rural area, you may have a rhubarb plant in your backyard. It seems like every home had one where I grew up in Wisconsin. But if you live in the city like me, check the local farmers market or a grocery store with a big produce section. It's only available in spring and early summer.
How to Make Rhubarb Cake
This Rhubarb Buttermilk Cake is so easy to make. You'll find a detailed recipe below, but here's an overview of the steps:
- Make the topping. Start by together the sugar, cinnamon, and nuts (I like to use pecans or walnuts) for the topping, then set it aside.
- Prepare the batter. Next, you'll prepare the cake itself ... I prefer to use my stand mixer for this, but it can be done by hand, too. Cream together the butter and sugar, then mix in the egg. Combine the baking soda and buttermilk, then mix it in, along with the salt. Add the flour next. Don't worry if the batter looks a little weird ... it won't be perfectly smooth. Finally, stir in the chopped rhubarb.
- Bake. Spread the batter in a 9 x 13-inch pan, then sprinkle with the topping. Then bake the cake until a knife inserted in the center comes out clean.
And that's all there is to it ... your scrumptious Old Fashioned Rhubarb Cake is ready to eat!
This cake is delicious on its own, but I think it's even better with a little whipped cream or ice cream. However, you serve it, this is a yummy rhubarb dessert that your family will look forward to enjoying every spring!
If you're craving for more rhubarb recipes, make sure to try my Rhubarb Syrup recipe next! It's perfect for making drinks, like this Rhubarb Lemonade and this Rhubarb Soda, and it's wonderful served over ice cream, pancakes, and more.
Looking for more easy desserts? Then you'll love these sweet treats, too!
- Strawberry Banana Bread
- Coffee Cake Muffins
- White Chocolate Macadamia Nut Cookie Cake
- Mini Ombre Cakes
- Strawberry Ice Cream Cake
Looking for more classic recipes? You can find all of my family's favorite recipes here! You'll find everything from my mom's Cream Cheese Mashed Potatoes and Cherry Tarts to my dad's Classic Bread Stuffing, plus other faves like Poppy Seed Kiss Cookies and Mini Chocolate Chip Cheesecake Cupcakes ... and so much more!
Old Fashioned Rhubarb Cake
- nonstick cooking spray
- ⅓ cup sugar
- 1 teaspoon cinnamon
- ⅓ cup chopped nuts (such as pecans or walnuts.)
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 cup buttermilk
- ½ teaspoon salt
- 2 cups + 1 tablespoon flour
- 3 cups chopped rhubarb
- whipped cream, optional
- 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 in a small bowl. Then add milk mixture 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, then 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, then serve topped with whipped cream (if desired). Enjoy!
Do you have any recipes that have been handed down through your family?