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Cinnamon-Sugar Rhubarb Cake

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.
  • Makes
    12-16 servings


  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 cup sugar, divided
  • 1 large 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


  • 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.
  • Pour into a greased 13x9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm; if desired, sprinkle with confectioners' sugar.

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  • LKimK77
    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
    Jun 6, 2015


  • Guidopuppy
    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
    Apr 13, 2014

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

  • Megabad
    Mar 23, 2013

    No comment left

  • faye_100
    Jun 15, 2012

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

  • willbakeforjoy
    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.

  • Rosewolf69
    May 25, 2012

    No comment left

  • kat83
    May 23, 2012


  • KristiBenshoof
    May 23, 2012

    No comment left