Rhubarb Cake Recipe
These old-fashioned rhubarb cakes are sweet-tart, simple, and made for classic sheet pans. Choose Rhubarb Cake #1 with a cinnamon-nut topping, a quick Rhubarb Crunch, or Rhubarb Cake #2 with brown sugar and a cinnamon sprinkle.
Use the jump links to pick a recipe, then scroll for ingredients and step-by-step instructions. The FAQ includes tips for frozen rhubarb, sour milk, and freezing.
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Use the links below to jump directly to each Rhubarb Cake Recipe.
Rhubarb Cake - 1
Ingredients
- 1 1/2 cups sugar
- 1/2 cup shortening
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon baking soda
- 1 cup sour milk
- 2 cups flour
- 1 tablespoon flour
- 3 cups rhubarb, cut fine
Oven: 350°F
Instructions
- Preheat oven to 350°F. Grease a 9 by 13 by 2-inch pan.
- Cream sugar and shortening; add salt and egg.
- Stir baking soda into sour milk.
- Add sour milk alternately with flour to the creamed mixture.
- Stir in rhubarb and spread batter in the pan.
- Mix topping (below) and sprinkle over the batter. Add candy sprinkles if desired.
- Bake about 1 hour.
Topping
- 1/3 cup sugar
- 1/3 cup chopped nuts
- 1 teaspoon cinnamon
- Optional: 1/4 cup colored candy sprinkles
- Total cook time: 1 hour
- Equipment: 9 by 13 by 2-inch pan
- Servings: 12
Rhubarb Crunch
Ingredients
- 1/2 cup shortening
- 1 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 cup sour cream or sour milk
- 2 cups flour
- 1/2 cup chopped nuts
- 1 1/2 cup chopped raw rhubarb
- Sugar and cinnamon (to sprinkle on top)
Oven: 350°F
Instructions
- Preheat oven to 350°F. Grease a 9 by 13 by 2-inch pan.
- Mix ingredients in the order given.
- Stir in nuts and rhubarb.
- Spread in the pan and sprinkle the top with sugar and cinnamon.
- Bake about 40 minutes. Serves 12.
- Total cook time: 40 minutes
- Equipment: 9 by 13 by 2-inch baking dish
- Servings: 12
Rhubarb Cake - 2
Ingredients
- 1 1/2 cup brown sugar
- 1/2 cup butter
- 1 egg, well beaten
- 2 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 cups finely cut rhubarb
Topping
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Oven: 350°F
Instructions
- Preheat oven to 350°F. Grease an 8 by 13-inch baking pan.
- Cream brown sugar and butter; add well-beaten egg.
- Sift dry ingredients.
- Add dry ingredients alternately with buttermilk and beat thoroughly.
- Fold finely cut rhubarb into the batter and spread in the pan.
- Mix topping brown sugar and cinnamon; sprinkle over the batter.
- Bake about 40 minutes. Serves 12.
- Total cook time: 40 minutes
- Equipment: 8 by 13-inch baking pan
- Servings: 12
Rhubarb Cakes FAQ
Do I use fresh or frozen rhubarb?
Fresh rhubarb is ideal, but frozen works too. If using frozen, thaw and drain excess liquid so the cake doesn’t get soggy.
What is sour milk?
Sour milk can be made by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk and letting it stand 5–10 minutes.
Do these cakes freeze well?
Yes. Cool completely, wrap tightly, and freeze for up to 2–3 months.