Old-Fashioned Rhubarb Cake Recipe

5 3 5
Old-Fashioned Rhubarb Cake Recipe
Old-Fashioned Rhubarb Cake Recipe photo by Taste of Home
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Old-Fashioned Rhubarb Cake Recipe

Read Reviews
5 3 5
Publisher Photo
My great-aunt gave me this recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping!
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1/2 cup butter or margarine
  • 1-1/4 cups sugar, divided
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped rhubarb
  • 1/2 teaspoon ground cinnamon
  • MILK TOPPING:
  • 1-1/2 cups milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Directions

In a mixing bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake at 350° for 35 minutes or until cake tests done. For topping, combine all ingredients; pour over individual squares. Yield: 12 servings.
Originally published as Old-Fashioned Rhubarb Cake in Reminisce May/June 1992, p35

Nutritional Facts

1 piece: 284 calories, 9g fat (6g saturated fat), 43mg cholesterol, 323mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 5g protein.

  • 1/2 cup butter or margarine
  • 1-1/4 cups sugar, divided
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped rhubarb
  • 1/2 teaspoon ground cinnamon
  • MILK TOPPING:
  • 1-1/2 cups milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  1. In a mixing bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake at 350° for 35 minutes or until cake tests done. For topping, combine all ingredients; pour over individual squares. Yield: 12 servings.
Originally published as Old-Fashioned Rhubarb Cake in Reminisce May/June 1992, p35

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MY REVIEW
heimgarten User ID: 1665945 226952
Reviewed May. 25, 2015

"Made this recipe today, and like it very much. Served it with the vanilla sauce. Mm good! Will make it again for friends next time!

By th way I used frozen rhubarb."

MY REVIEW
honeydarlin User ID: 422191 44099
Reviewed Jun. 25, 2009

"Re: Old-Fashioned Rhubarb cake

I made this 6/25/09, and I must say it is very good. My husband cut our rhubarb early afternoon and I made the cake right away. I added 1 cup of blueberries with the rhubarb and it is very good. This recipe is a keeper.
G'maJan"

MY REVIEW
sweetlady0757 User ID: 2010389 41224
Reviewed Jun. 18, 2009

"I made this recipe on 6-18-2009 , I could not wait for it to cool this is so good I will make this over again. I did not use the sweeteden milk I just use cold milk , I am also baking an old fashion rhurbarb pie but I will reframe from trying til cool.."

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