A piece of Old Fashioned Rhubarb Cake

Old Fashioned Rhubarb Cake

This Old Fashioned Rhubarb Cake is a delicious treat, and the recipe comes straight from my grandmother's cookbook!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 289kcal
Author: Ginnie


  • nonstick cooking spray

For Topping:

  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/3 cup chopped nuts (I prefer pecans or walnuts.)

For Cake:

  • 1/2 cup unsalted butter
  • 1 1/2 cups sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 teaspoon salt
  • 2 cups + 1 tablespoon flour
  • 3 cups chopped rhubarb

For Serving:

  • whipped cream, optional


  • Preheat oven to 350 degrees. Spray a 9 x 13-inch cake pan with cooking spray and set aside.

Prepare topping:

  • Combine sugar, cinnamon, and nuts in a small bowl. Set aside.

Prepare cake:

  • 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, if desired. 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.


Calories: 289kcal
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