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Rhubarb Cake

User Rating 4.5 Star Rating (4 Reviews)


Rhubarb Cake
This easy cake is made with fresh rhubarb, topped with a spiced nut topping.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 1/2 cup butter, softened
  • 1 1/2 cups brown sugar, firmly packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon fresh lemon juice
  • 1 cup milk
  • 2 cups coarsely chopped fresh rhubarb
  • 1/2 cup pecans or walnuts, chopped
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon


In a large mixing bowl with electric hand-held mixer, cream the butter until it is light and fluffy. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.

In a separate bowl sift together the flour, salt, and baking soda. Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 9x13x2-inch pan, spreading evenly.

In a small bowl blend together the nuts, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350° oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.

Serve with a dollop of sweetened whipped cream or whipped topping.
Shared by Janet

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member amareechan

This was a fantastic, easy, and delicious recipe! I substituted crushed graham crackers and the cinnamon for the crumble topping, and it was great. I also probably used 3+ cups of rhubarb, since I have PLENTY of it. It was incredibly moist, and VERY tasty. I am making it again today!

19 out of 19 people found this helpful.

See all 4 reviews

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