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Cinnamon-Sugar Rhubarb Cake Recipe

Cinnamon-Sugar Rhubarb Cake Recipe

A real crowd-pleaser, this tender snack-like cake is chock-full of rhubarb and sprinkled with a sweet cinnamon-sugar topping. Everyone will be asking for the recipe…or seconds! —Maryls Haber, White, South Dakota
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:12-16 servings


  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 cup sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced fresh or frozen rhubarb
  • 1 teaspoon ground cinnamon
  • Confectioners' sugar, optional


  • 1. In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.
  • 2. Pour into a greased 13-in. x 9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm; if desired, sprinkle with confectioners' sugar. Yield: 12-16 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 slice: 227 calories, 7g fat (2g saturated fat), 14mg cholesterol, 179mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 3g protein .

Reviews for Cinnamon-Sugar Rhubarb Cake

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LKimK77 248811
Reviewed May. 30, 2016

"The first thing i made with my home grown Rhubarb several years ago, and now i make it every year. So moist !! Awesome !!!! This year i am going to try it gluten free. Let ya know how it turns out !!"

blardo 227512
Reviewed Jun. 6, 2015


Guidopuppy 63221
Reviewed Jun. 9, 2014

"I made this last night to bring to work with me today. My husband tried a piece of it and wouldn't let me bring it to work. He loved it so much. That's a huge compliment since he doesn't typically like sweets. This is a great recipe!"

buttermilk maid 162016
Reviewed Apr. 13, 2014

"Rhubarb...a favorite in our family...... in a buttermilk batter.. a wonderful cake. Easy, just right for spring!!"

faye_100 155253
Reviewed Jun. 15, 2012

"this cake is just so yummy its hard to stop at just one piece. definitely a keeper"

willbakeforjoy 137284
Reviewed May. 31, 2012

"Yum! Had to sub fresh strawberries for 1/2 the rhubarb & added 1 c. chopped walnuts. Love the cin/sug. crust and the moistness of the cake. Also added a tsp. of cinnamon to flour mix as I love cinnamon."

kat83 87908
Reviewed May. 23, 2012


Bethel1217 82477
Reviewed May. 22, 2012

"This cake was amazing! My 9 year old son asked if we could have seconds before I even finished my first piece. Crispy cinnamon pieces on top and soft and gooey cake. YU"

beezx4 155245
Reviewed May. 14, 2012

"very , good. yummo!!"

glitterchatter 207767
Reviewed Jul. 27, 2011

"Great flavor and moist. Would agree that it's a great for breakfast. Yummy!"

ssminn23 157485
Reviewed May. 31, 2011

"Made this cake for a Memorial Day gathering. It was delicious and everyone asked for seconds! It was easy to make, and is fairly low-calorie (for a cake!). Will definitely make this cake again."

lurky27 138981
Reviewed May. 25, 2011

"Yummy! Particularly good for breakfast!

~ Theresa"

laughalot 63219
Reviewed May. 22, 2011

"Absolutely delicious and so easy! My family loved it and I immediately made another one to take to work, too!"

irishchef 87842
Reviewed Nov. 19, 2009

"I have made this cake over and over! My family LOVES it and it is so simple to make. It never turns out wrong. I enjoy it better cold then warm but it is good both ways. I dont bother drain the rhubarb, but it still turns out! I would deff. recomend this to anyone!"

judypate 68603
Reviewed May. 24, 2009

"I made this cake, I used butter instead of shortening, also sprinkled a little coconut on top. It is so good and moist. jud"

leighannwoj 63217
Reviewed Apr. 2, 2009

"A lot of recipes that call for frozen rhubarb include a note that says to thaw and drain it before incorporating the rhubarb into the batter. Is that recommended here?"

buckyred 207766
Reviewed Jun. 11, 2008

"Very moist cake. Delicious and you already have almost all the ingredients. Tastes almost as good cold."

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