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Old-Fashioned Rhubarb Cake featured image

Old Fashioned Rhubarb Cake

A classic, comforting dessert featuring a tender, buttery cake studded with sweet-tangy rhubarb and topped with a crisp cinnamon-sugar crust. This humble, homey cake relies on simple ingredients and straightforward technique for a perfect balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
  • 1 tablespoon all-purpose flour for tossing with rhubarb
  • 1 tablespoon ground cinnamon for topping

Equipment

  • 9x13 inch baking pan
  • Parchment paper (optional)
  • Mixing bowls (medium and large)
  • Whisk
  • Electric mixer or wooden spoon
  • Spatula
  • Measuring cups and spoons
  • Wire rack
  • Toothpick

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper.
  2. Wash, trim, and chop the rhubarb into 1/2-inch pieces.
  3. In a medium bowl, whisk together 2 cups flour, baking soda, and salt.
  4. Take 1 tablespoon of the dry flour mixture and toss it with the chopped rhubarb in a separate bowl to coat.
  5. In a large mixing bowl, use an electric mixer to cream the softened butter and 1 1/4 cups of the granulated sugar together for 2-3 minutes until light and fluffy.
  6. Beat in the egg and vanilla extract until fully combined.
  7. Add the dry flour mixture and the buttermilk to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix on low speed just until each addition is incorporated.
  8. Gently fold the flour-coated rhubarb into the batter using a spatula.
  9. Spread the batter evenly into the prepared pan.
  10. In a small dish, mix the remaining 1/4 cup of granulated sugar with the cinnamon. Sprinkle this mixture evenly over the batter.
  11. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for at least 30 minutes before serving.

Notes

For best results, ensure butter is truly softened to room temperature. Tossing rhubarb in flour prevents sinking. Do not overmix the batter after adding flour. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. For substitutions: make buttermilk with 1 tbsp vinegar + milk to make 1 cup; use frozen rhubarb directly from freezer; use plant-based butter and milk for dairy-free; or substitute half the granulated sugar with light brown sugar. Add-ins like berries, nuts, spices, or chocolate chips can be folded in with the rhubarb.