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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 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


  • 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 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. 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 User ID: 4952226 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 User ID: 1829147 227512
Reviewed Jun. 6, 2015


Guidopuppy User ID: 193187 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 User ID: 2350303 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 User ID: 800026 155253
Reviewed Jun. 15, 2012

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

willbakeforjoy User ID: 6718730 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 User ID: 2934264 87908
Reviewed May. 23, 2012


Bethel1217 User ID: 5570135 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 User ID: 1361009 155245
Reviewed May. 14, 2012

"very , good. yummo!!"

glitterchatter User ID: 2651232 207767
Reviewed Jul. 27, 2011

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

ssminn23 User ID: 1053270 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 User ID: 1251896 138981
Reviewed May. 25, 2011

"Yummy! Particularly good for breakfast!

~ Theresa"

laughalot User ID: 3899356 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 User ID: 3268917 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 User ID: 2679307 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 User ID: 1765354 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 User ID: 224108 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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