Special Rhubarb Cake Recipe
Special Rhubarb Cake Recipe photo by Taste of Home
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Special Rhubarb Cake Recipe

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A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 9 servings


  • 2 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups chopped fresh or frozen rhubarb
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 1/2 cup butter, cubed
  • 3/4 cup sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Nutritional Facts

1 slice: 463 calories, 17g fat (10g saturated fat), 70mg cholesterol, 451mg sodium, 72g carbohydrate (47g sugars, 1g fiber), 6g protein.


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
  2. Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
  3. For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake. Yield: 9 servings (1-1/4 cups sauce).
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.
Originally published as Special Rhubarb Cake in Taste of Home April/May 2001, p65

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JONLZEE User ID: 1439727 248739
Reviewed May. 28, 2016

"Very moist and I did use about 3 cups of rhubarb, otherwise I followed the recipe exactly. This turned out extremely well for myself who is not a baker. Vanilla sauce is devine !!

I love the fact that it's a 9 x 9 pan, suitable for a smaller gathering."

maryked User ID: 7061082 248088
Reviewed May. 11, 2016

"Awesome. It doesn't get better than this."

Maxine007 User ID: 5954106 85827
Reviewed Jun. 30, 2014

"This was one of the best rhubard cakes my husband said he has ever will be added to one of our favorites for sure ...It was so moist and flavorfull and so easy to make. We like a little more tartness in our cake so I am going to add another 1/2 cup of rhubarb the next time I bake it. Otherwise, it was perfect!!!"

Judith64 User ID: 7315473 46684
Reviewed Jun. 25, 2013

"excellent cake, moist tasty and the sauce was to die for"

rainseca User ID: 7280313 31507
Reviewed May. 27, 2013

"This is a keeper. I have made it over and over. quick to make,take it anywhere, all will love it"

naturelovertk User ID: 2495248 35530
Reviewed May. 26, 2013

"Excellent! Thanks for sharing! I cut back a tad on the sugar and ended up putting in all of the rhubarb (approx 3 cups) that I chopped. Found it to be very moist and delicious!"

t-macka User ID: 1174815 35528
Reviewed May. 4, 2013

"this was a very easy cake to make. The cake taste very good. I put 3 cups of Rhubarb in and doubled the crumble on top The sauce goes very nicely with the cake. Quite rich...only had a small serve."

Xena7751 User ID: 5742608 77630
Reviewed Mar. 24, 2013

"This is good. I love the sauce. cake is a little dry but very tasty."

Jnewton85 User ID: 6950757 85823
Reviewed Nov. 2, 2012

"I made this cake about a month ago to try it out and was very impressed. So I decided to make it again today but instead of rhubarb I used fresh cranberries and I added the zest of 2 oranges to the sauce. It was a success!!"

tambab User ID: 6783970 88244
Reviewed Jul. 28, 2012

"This has been a favorite family recipe for years now. Thank you for sharing."

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