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Old-Fashioned Rhubarb Cake

My great-aunt gave me this rhubarb cake 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! —Mairlyn Homola, Hazel, South Dakota
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 1 large egg, room temperature
  • 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
  • 1-1/2 cups whole milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350°. In a 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 13x9-in. baking pan.
  • Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes.
  • For topping, combine all ingredients; pour over individual squares.
Nutrition Facts
1 piece: 286 calories, 9g fat (6g saturated fat), 40mg cholesterol, 323mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • Kat
    Jul 16, 2020

    Why does it call for 1 and 1/2 cup milk and the milk is never put in the batter??? For topping combine all ingredients?? Makes also no sense!!!

  • heimgarten
    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.

  • honeydarlin
    Jun 25, 2009

    Re: Old-Fashioned Rhubarb CakeI 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

  • sweetlady0757
    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..