Here’s a classic old-fashioned Rhubarb Cake recipe—soft, moist, and slightly tart with a sweet crumb. Perfect for spring or summer! Rhubarb Cake Recipe
Ingredients:
2 cups fresh rhubarb, diced (about ½-inch pieces)
1 cup granulated sugar
½ cup brown sugar (packed)
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Topping (optional but recommended):
½ cup granulated sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
Instructions:
Prep oven & pan
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix wet ingredients
In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy.
Beat in egg and vanilla.
Add dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Add to the creamed mixture alternately with buttermilk, mixing just until combined.
Fold in rhubarb
Gently stir in diced rhubarb. Batter will be thick. Spread evenly into the prepared pan.
Make topping
Mix sugar and cinnamon together. Sprinkle evenly over the batter, then drizzle with melted butter.
Bake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve
Let cool slightly before serving. Delicious warm or at room temperature.
Tips & Variations:
Add ½ cup chopped walnuts or pecans for crunch.
Serve with vanilla ice cream or whipped cream for extra indulgence.
Substitute half the rhubarb with strawberries for a strawberry-rhubarb twist.
