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Rhubarb Dessert Cake Recipe

Rhubarb Dessert Cake Recipe

I have shared this recipe with many people since it was passed on to me by a relative. I freeze rhubarb when it’s in season so I can make it year-round.
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling YIELD:12 servings


  • 2 tablespoons butter, melted
  • 1 cup packed brown sugar
  • 4 cups sliced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 eggs
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • Whipped cream or vanilla ice cream


  • 1. In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb.
  • 2. In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb.
  • 3. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream. Yield: 12 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 267 calories, 3 g fat (2 g saturated fat), 58 mg cholesterol, 119 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.