Rhubarb Cake Recipe

rhubarb cake

Spring Rhubarb Cake

This is the time of year when the rhubarb leaves are big and those inviting red stalks just beg to have something made from them. Here is a family favorite that  we have made for years and even the people who say they don’t like rhubarb, love this cake. So enjoy a burst of spring with this moist, delicious recipe!

It’s really great with a cup of coffee.


  • 1/2 cup shortening
  • 1-1/2 cups brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1 cup buttermilk
  • 1-1/2 cups fresh or frozen rhubarb, finely diced


  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon


  • In a large bowl, with an electric mixer, cream shortening and sugar.
  • Add egg and vanilla; stir to blend.
  • In a separate bowl, combine dry ingredients; stir to blend. Alternately add dry ingredients and buttermilk to creamed mixture, stirring well after each addition.
  • Stir in rhubarb.
  • Pour into a greased and floured 9-by-13-inch pan.
  • Combine topping ingredients; shake or stir to blend. Sprinkle over cake.
  • Bake at 350 degrees for 45 minutes or until cake tests done.

Yield: 18-24 servings

Note: This recipe came from a very yellowed newspaper clipping taped into my recipe file. I think it may have come from The Spokesman-Review in about 1988.

Handy Shopping List for this Recipe:

  • Mixing bowls
  • Measuring cups and spoons
  • Vanilla
  • Sea Salt
  • Cinnamon
  • Knife
  • 9×13 baking dish
  • Silicone mixing spoon
  • Electric mixer

Click HERE for the Recipe