Published · Updated by Ginnie · 17 Comments
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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!
About Rhubarb
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!
Related Recipes
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!
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5 from 9 votes
Old Fashioned Rhubarb Cake
This homemade Rhubarb Cake is a delicious treat, and the recipe comes straight from my grandmother's cookbook!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 289kcal
Author: Ginnie
Ingredients
- nonstick cooking spray
For Topping:
- ⅓ cup sugar
- 1 teaspoon cinnamon
- ⅓ cup chopped nuts (such as pecans or walnuts.)
For Cake:
- 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
For Serving:
- whipped cream, optional
Instructions
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 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!
Notes
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.
Nutrition
Calories: 289kcal
Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
Do you have any recipes that have been handed down through your family?
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About Ginnie
Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.
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17 Comments
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Rose
1 year ago
I just finished making this recipe. I had to sample it before anyone else. This is an amazing cake! I had rhubarb in the freezer and buttermilk in the fridge. I'm so glad I came across your recipe. A definite keeper!
Reply
Author
Ginnie
1 year ago
Reply to Rose
I'm so glad you enjoyed the cake, Rose! And nothing wrong with getting that first bite 😉
Reply
Diana
1 year ago
I have to agree with Susan, a cloud stuffed with rhubarb. Too cute!
We loved this! Oh always make rhubarb crisp but it can cook the rhubarb down to nothing and the topping isn’t always crispy when done. This is the best alternative to enjoying the great rhubarb tangyness. Definitely saving this!
Reply
Author
Ginnie
1 year ago
Reply to Diana
So glad you enjoyed the recipe, Diana! 🙂
Reply
Susan
3 years ago
Bless you for sharing your recipe. My husband loves
rhubarb. I like it when it’s in something. I love, love
this cake. It is the best cake I have ever tasted, it’s
like eating a cloud stuffed with rhubarb❣️❣️
It’s hard for me to do stuff because of wrist surgery
but I wanted this so bad I’ve managed to make it
twice in 2 1/2 weeks🙂
Thank you again for sharing❤️
Susan
Reply
Author
Ginnie
3 years ago
Reply to Susan
Hi, Susan! This is the sweetest comment ever ... thank you so much! I'm so glad you and your husband are enjoying the cake. I hope your wrist feels better soon. 🙂
Reply
Jen @ YummyHealthyEasy
9 years ago
I have yet to cooke with rhubarb but I definitely need to! This cake looks wonderful! Thanks for linking up at SNF, pinned to our group board!!
Reply
Jo-Anna@APrettyLife
9 years ago
How delicious! I love absolutely anything with rhubarb in it! YUM!
Reply
foodtasticmom2013
9 years ago
I am a rhubarb fanatic! Definitely going to try this cake. Pinned!
Reply
Laura@Baking In Pyjamas
9 years ago
Visiting from Best of the Weekend Link Party. I love rhubarb and this looks so good, I could eat a slice right now. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Reply
Joanne T Ferguson
9 years ago
G'day! Looks delicious! I want to try some of this now!
Viewed as part of Pinworthy Projects Party
Cheers! Joanne
Reply
anne @ wit wisdom and food
9 years ago
I love rhubarb! I want to make a compote this weekend. Now maybe cake instead!
Reply
Samantha T
9 years ago
Looks delicious!
Reply
bellavidaletty
9 years ago
Funny I've never tried this before. I'm pinning the recipe to try over the summer.
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Heather Smith {Woods of Bell Trees}
9 years ago
I have no idea what rhubarb tastes like as I have never had it, but I can imagine it and I am liking the combo! 😀 I reallllllly want a slice of it...or two??? Hehe And it just looks pretty!
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Marty@A Stroll Thru Life
9 years ago
Oh this looks delicious. Thanks tons for the recipe and thanks for linking to Inspire Me.
Reply
Jenevieve
9 years ago
This is perfect, Ginnie. I have a rhubarb plant in the backyard that's ready for some recipes. I like to make a rhubarb sauce that I freeze for the summer until the peaches are in season. Then I make Baltimore peach cake and glaze it with the sauce. Yum! Thanks for a new recipe to try!
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