Rhubarb Cake



This is one of the moistest cakes I have ever made. I received this recipe from my mom years ago. I have been making it since the 1970’s and it’s still one of my favorites. I grow my own rhubarb and freeze it so I can enjoy it in my recipes all year long. This is a great cake for anyone that doesn’t like extremely sweet cakes smothered in frosting. Just a dusting of powdered sugar is all that is needed for this cake. You bite into the cinnamon flavored cake and then get that tart little bite of rhubarb……so good!


The buttermilk is what makes

this recipe so moist!


In a small bowl, combine 1/2 cup of

sugar with rhubarb, tossing to coat

rhubarb with the sugar. Set aside.


In a medium bowl, combine sugar,

egg and Crisco stirring until smooth

and combined. Set aside.


In a large bowl, combine buttermilk,

vanilla, baking soda and cinnamon.

Whisk all the ingredients together.


Add sugar and egg mixture to the

milk mixture. Stir until combined.

I use a wooden spoon.


Add the rhubarb and the

flour, stir until combined.


Pour into an 9″ square baking pan

and bake for 30-45 minutes.



Remove from the oven and let cool.

Dust with powdered sugar and serve.


Rhubarb Cake




  • 2 cups diced rhubarb
  • 1/2 cup sugar
  • 1-1/2 cup sugar
  • 1 egg
  • 1/2 cup shortening
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups flour
  • powdered sugar for garnish


  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix rhubarb and 1/2 cup of sugar, set aside.
  3. In a medium bowl cream together 1-1/2 cup sugar with egg and shortening until creamy and smooth. Set aside.
  4. In a large bowl, whisk together buttermilk, vanilla, baking soda and cinnamon. Add the buttermilk mixture to the egg mixture and mix well. Stir in rhubarb.
  5. Stir in flour, mixing until combined.
  6. Pour into an ungreased 9″ square pan. Bake for 30-45 minutes. It will get very dark (not burned) on top before the middle is cooked. Depending on your oven, it takes 30-45 minutes. It will look done, the edges will be set but the center will not be cooked through. Just keep baking and checking the center with a toothpick. I check it a 30 minutes and then every 3-4 minutes until the toothpick comes out clean. Remove from the oven and let cool. Dust with powdered sugar and serve.







Categories: Cakes


  1. I just pinned this one! I love rhubarb anything, I am leaving for a few days so will have to make this one when I get back. Thanks for sharing!

  2. Yummy!! Interesting that you used green stalks as in New Zealand, we wait until the stalks are a reddish colour. The redder they are, the sweeter, though not always!!

  3. Mmmmm, a childhood favorite!

    Nowadays I substitute coconut oil for the Crisco. It gives the exact same texture, but with added health benefits of medium chain fatty acids!

    Next time I find rhubarb in the market….👍

  4. Oh my gosh, that looks delish! My mom still has that same plastic measuring bowl and seeing yours made me smile. Thanks for sharing and thank you for swinging by the Ranch. We ❤︎ visitors.

  5. I must say that I love the fact that you make things easy especially for us who are beginners when it comes to baking and cooking. The photos are a big help! This looks delicious, too!

  6. My rhubarb is ready and calling to me. I will have to try this one. It is similar to a rhubarb coffee cake I make, but this looks like it might even be better.

    • Yay it’s ready to pick! I can’t remember if I told you this or not but I never knew why mine didn’t spread when I first started growing it. Then I was told it was because I picked all of it and cut off the seeds! 🤣😂🤣😂 I was told to cut the seed stalks off so the energy went into the stalks and they would get bigger…..they did but it never spread!

      • No you didn’t tell me that, but my sister was just complaining about hers and I asked her the same thing. She picks all hers when it comes out, I am guessing that is why.

      • Yes you have to leave the smaller stalks and don’t cut the seed stalk. Let the seeds dry on the stalk and tap them off the plant so they fall onto the ground.

      • I just never get mine all cut so it goes to seed. I eventually cut them off and shake the seeds all over. I figured that was why mine was so healthy and full every year.

  7. Guess what I’m baking this week-end. Only I’ll have to buy the rhubarb. I have some planted some but it’s still to young to use.

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