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Rhubarb Crumb Cake Recipe

Rhubarb Crumb Cake Recipe

When the rhubarb comes up, I'm the first one in our household to get at it. I treat my family to this cake every spring.
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:12-16 servings


  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon orange-flavored breakfast drink mix, optional
  • 1 cup buttermilk
  • 2 cups finely chopped fresh or frozen rhubarb
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup flaked coconut
  • 1/2 cup chopped nuts


  • 1. In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb.
  • 2. Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes. 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 serving (1 piece) equals 270 calories, 10 g fat (3 g saturated fat), 15 mg cholesterol, 105 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.