This sweet and moist cake made with tart rhubarb is an easy rhubarb cake recipe that is the perfect dessert in early Summer!
This recipe came from a friend I worked with back in the 1980’s. I grew up eating fresh rhubarb right out of the garden and have always loved that tart flavor! If you’re a rhubarb lover, this cake is a must try!
You know how I love an easy dessert and this is the perfect Summer dessert because it is an easy, simple cake using ingredients you likely have on hand!
This cake is perfect for your next family gathering or potluck.
What You Need:
Brown Sugar
White Sugar
Vegetable Oil
Egg
Buttermilk
Baking Soda
Salt
Flour
Diced Rhubarb
Cinnamon
Butter
More Delicious Desserts
Tips for Making Easy Old-Fashioned Rhubarb Cake
Ensure your refrigerated ingredients are at room temperature.
If you don't have buttermilk, add 3 teaspoons of vinegar to 1 cup regular milk. Within seconds, it turns in to sour milk (buttermilk) and works perfectly.
How to make Easy Old-Fashioned Rhubarb Cake
This cake comes together quickly and will be ready to serve sooner than you think!
Step 1: Clean and dice the rhubarb. I like my rhubarb diced smaller, but dice it into the size that you prefer!
Step 2: Preheat oven to 350°F and prepare a 9x13 inch pan with non-stick cooking spray. In a medium bowl, combine all dry ingredients and whisk together. In a separate large bowl, mix together the brown sugar, white sugar, vegetable oil and buttermilk and combine well with your mixer on medium-high speed. Add the egg and beat until combined.
Step 3: Add the flour mixture to the sugar mixture and beat well. Fold in the rhubarb.
Step 4: Pour into the prepared pan and set aside. For the topping, in a small bowl mix together sugar, flour, cinnamon. Add the melted butter and mix well. Pour over the top of the cake batter or crumble over the top, whichever works better for you. Bake for 40-45 minutes or until a toothpick or cake tester comes out clean. Let the cake cool on a wire rack.
How to Store Easy Old-Fashioned Rhubarb Cake
Keep the cake covered with aluminum foil at room temperature for up to 3-4 days or store in an airtight container for up to 5 days in the refrigerator.
The cake may also be frozen by tightly wrapping in plastic wrap and storing in a freezer plastic bag for up to 3 months. Be sure to date your bag before freezing.
If you have extra rhubarb stalks left over, measure it out to 1 cup portions and freeze in a freezer bag removing as much air as possible.
This cake is good on it's own, but even better when served with whipped topping or a scoop of vanilla ice cream! The finished cake is a delicious dessert and it's really Forkin' Good!
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