Easy Old-Fashioned Rhubarb Cake Recipe

This easy, Old Fashioned Rhubarb Cake recipe has a tender crumb with a sweet crunchy top making it a family favorite. You know a recipe is good when it has been passed down from one generation to the next and remains a family favorite.

Moist and flavorful, homemade rhubarb cake works just as well for breakfast as it does after dinner for dessert. This simple recipe makes the perfect dessert when entertaining or when you’re taste buds are craving a sweet cake with delicious tart rhubarb.

What is rhubarb?

Rhubarb is a vegetable that looks a lot like celery, except that when ripe the stalks are a green, deep pink, or red color. The only edible part of the plant is the stalks, and these are usually baked in pies like this Strawberry Rhubarb Pie. Rhubarb is tart and is often mistaken for a fruit. Strawberries or other fruits and sweeteners are complementary and make this Strawberry Rhubarb Bread out of this world.

Rhubarb season is usually late winter to early summer and can be found in most grocery stores and farmer’s markets.

Ingredients for the Old-Fashioned Rhubarb Cake Recipe

• Brown Sugar. Light or dark brown sugar will work. White sugar is interchangeable with brown sugar. However, brown sugar gives this cake a richer flavor.
• Shortening. Crisco is our brand of choice.
• Salt.
• Egg. We use large eggs for consistency in our baking.
• Milk. Sour milk is an old-fashioned term for buttermilk. It’s made by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 to 10 minutes. If you wish, you can replace the milk and vinegar with buttermilk.
• White Vinegar. If you use real buttermilk, it eliminates the need for vinegar.
• Baking Soda.
• All-Purpose Flour.
• Chopped Rhubarb. One pound will yield about three to three and a half cups of chopped rhubarb.

Ingredients for the Streusel Topping

• Sugar.
• Walnuts. You could also use pecans or slivered almonds.
• Ground Cinnamon.

How To Make Old Fashioned Rhubarb Cake

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Get everything ready.

Preheat your oven and prepare the cake pan. Gather all of your ingredients. Chop the rhubarb. If you are mixing milk and vinegar (instead of using buttermilk) mix those two ingredients now.

Step Two. Make the Rhubarb Cake Batter.

Combine the shortening, brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the flour and baking soda. Next, add the sour milk and the egg. Fold in the sliced rhubarb. Place the batter in your prepared pan.

Note: You can mix this recipe by hand in a large mixing bowl.

Step Three. Mix the topping.

Combine the sugar, nuts, and cinnamon in a small bowl and sprinkle the topping evenly over the top of the batter.

Step Four. Bake your Rhubarb Cake.

Bake for 45 to 50 minutes or until a toothpick inserted into the cake comes out with just a few crumbs. Cool on a baking wire rack.

Note: The cracks in the topping are normal. It happens when the steam from the cake escapes through the crunchy topping during baking.

What to Serve with Old Fashioned Rhubarb Cake

We serve this easy rhubarb cake warmed with a scoop of vanilla ice cream. A warm vanilla sauce or whipped cream would be equally delicious. Macerated berries are also a lovely touch.

Frequently asked questions.

Can I use frozen rhubarb to make rhubarb cake?

Yes, you can use frozen rhubarb. Thaw and drain and then pat the rhubarb dry to remove any extra liquid. In fact, any time I have extra rhubarb, I’ll slice and freeze it so I can have my favourite rhubarb recipes all year long.

Can rhubarb be eaten raw?

Yes, you can eat the rhubarb stalks even though it’s a bit sour. The leaves of the rhubarb plant contain a poison called oxalic acid. Do not eat the leaves. Rhubarb contains vitamins A and K as well as other health benefits.

Does rhubarb have to be peeled before use?

No, you do not need to peel the stalk of rhubarb. Older rhubarb near the end of the season can become fibrous and woody. We don’t use them at that stage.

Should red or green rhubarb stalks be used?

Either! If you’re baking the rhubarb, especially in a recipe that adds sugar, it doesn’t matter. If you’re eating it raw the red rhubarb may be a little less tart.

Can old-fashioned rhubarb cake be made ahead of time?

Yes, you can make our sweet rhubarb cake one day in advance. Even though it’s edible several days after that, it will lose some of its freshness. Bake the cake and let it cool completely. Store it in an airtight container at room temperature, and serve it 24 hours later.

How To Reheat & Store Rhubarb Cake?

Best way to store

Cover the cooled cake with aluminum foil and store your cake at room temperature for up to five days.

Can I freeze

Yes. Freeze a whole cake or individual slices in airtight containers. Thaw cake at room temperature. Thaw individual slices in the microwave for thirty seconds.

How to reheat rhubarb cake.

No need to eat warm! If you prefer it warm you can heat a slice in the microwave for ten seconds at a time.

Hostess Tips for the Perfect Rhubarb Cake

• Slices of rhubarb should be the same thickness so they cook at the same rate.
• If you don’t have enough rhubarb, you can use chopped strawberries to make up the difference for a total of three and a half cups of fruit.
• Rhubarb should be firm with no bruising and have a clean, sweet scent. It should not be limp, but try reviving it in a cup of water if you harvest it too soon and don’t get to it in time.
• Do not overbake this rhubarb cake recipe. Doing so will turn a moist cake dry. Bake until one or two crumbs come out on the toothpick.

If you love cooking with rhubarb or have lots to use up, be sure to check out our recipe for a Rhubarb Custard Pie with Lattice Crust, this quick and easy Rhubarb Crunch, and our Rhubarb Sauce recipes.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

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