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Rhubarb Cake


tangy and moist

Rate this recipe 4.1/5 (17 Votes)


  • .5 c butter
  • 1.5 c sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 c milk+1 tbsp vinegar(buttermilk)
  • 2 c flour
  • 1 tsp baking soda
  • .5 tsp salt
  • 3 c chopped fresh or frozen rhubarb
  • Topping:
  • .25 c butter
  • 1 tbsp cinnamon
  • 1 c brown sugar, packed


Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget


Step 1

Cream butter and sugar, beat in egg and vanilla.

Step 2

Add dry ingredients alternately with buttermilk.Fold in rhubarb.

Step 3

Pour into pan, it will be thick so even it out.

Step 4

Mix together topping and put on top of batter.

Step 5

Bake 45 minutes. Cool and eat with fresh whipped cream.


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VIDEO: Salted Caramel Thumbprint Cookies

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  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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