Go Back Email Link
–+ servings
rhubarb cake

Fresh Rhubarb Cake

Rhubarb Cake is a delicious combination of a little bit sweet and a little bit tangy. This is one of the best cake recipes to make in the spring when fresh rhubarb is ripe and plentiful.
Print Recipe Pin Recipe Add to My Recipes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9 Servings
Calories 422 kcal

Ingredients
 
 

  • 1 1/2 cups brown sugar
  • 1 egg
  • 1 cup buttermilk, or see Cooking Tip for substitution
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup shortening
  • 1 1/2 cups rhubarb, chopped, fresh
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat oven to 350ºF.
  • Cream sugar and shortening together. Add egg and mix. Add baking soda, milk and vanilla. Mix in the flour, then fold in fruit.
  • Pour into a 9" square baking pan and spread evenly in the pan. Mix together the 1/3 cup sugar and 1 teaspoon cinnamon. Sprinkle on the top of the cake.
  • Bake for 50 - 60 minutes or until a toothpick inserted into the dough portion of the cake comes out clean (the fruit may still be moist).

Nutrition

Calories: 422kcalCarbohydrates: 71gProtein: 5gFat: 14gSaturated Fat: 4gTrans Fat: 2gCholesterol: 21mgSodium: 173mgPotassium: 191mgFiber: 1gSugar: 47gVitamin A: 95IUVitamin C: 2mgCalcium: 93mgIron: 2mg
Tried this recipe?Let us know how it was!