Rhubarb Cake

I know rhubarb season is almost over, but I have a desperate plea for you.

Please go out and buy some! Or pick some from your garden (you seriously have a rhubarb garden, just like my grandma?!)! And then make this cake.


It’s seriously the definition of comfort food. It reminds me of summer, makes your kitchen smell of sweet, warm cinnamon, and is perfect with a scoop of vanilla ice cream. When the cake is warm, ice cream melts down into the sugary, crisp topping. Drool.

My grandma made it special, just for me, when I was visiting.

Isn’t that sweet?

This is her recipe. I reduced the oil in the cake a bit from the original, but it isn’t lacking in anything. You can add more rhubarb if your batter can handle it! I love that there is barely enough batter to hold all the rhubarb together.

So, for all of you out there needing an excuse to make rhubarb season last just a bit longer, or if you’ve never been brave enough to buy and bake with it yourself, here’s your chance! Do it.

Peer pressure (is it working?).


Rhubarb Cake
(makes one 9×13″ cake)

1 ¼ cup brown sugar

½ cup oil (canola)

1 cup buttermilk (low fat)

1 egg

1 tsp. vanilla extract

2 ½ cups flour (all purpose or white whole wheat)

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

3 ½ cups chopped rhubarb

½ cup chopped walnuts


2 Tbs. butter, melted

1 cup granulated sugar

1 ½ tsp. cinnamon

~Preheat oven to 350 degrees and prepare a 9×13” baking dish with nonstick spray.

~In a large bowl, combine in order and stir to combine: brown sugar, oil, buttermilk, egg and vanilla. Next stir in the dry ingredients: flour, salt, baking soda and cinnamon. Finally, add the rhubarb and chopped walnuts.

~Spread the cake into the baking dish and sprinkle with topping.

~For the topping: Combine the melted butter, sugar, and cinnamon. Sprinkle the topping over the cake batter.

~Bake the cake for approximately 50 minutes, or until a test stick comes out clean.

Recipe courtesy of my grandma. Thanks grandma!


If you love my grandma just as much as I do, you’ll probably love her Cranberry-Orange Oat Muffins too.

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    • says

      You have to try it! It’s very tart, so pair it with sweet strawberries in a crisp, or make this cake, that imparts enough sweetness to completely balance the flavor. You’ll LOVE it!!

  1. says

    Ugh, it’s been FOREVER since I’ve made anything with rhubarb! I tried it for the first time two years ago and made a rhubarb honey spread and some yummy breakfast bars, but I don’t know…I keep seeing it at the market and passing it up! Probably because I know I’ll actually have to COOK it…I’m kinda back in my cooking rut again! Salads ftw! 😉
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