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.
- 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
- Preheat oven to 350 degrees.
- In a small bowl, mix rhubarb and 1/2 cup of sugar, set aside.
- In a medium bowl cream together 1-1/2 cup sugar with egg and shortening until creamy and smooth. Set aside.
- 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.
- Stir in flour, mixing until combined.
- 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.
Mmm.. That looks tasty.
Thank you Dan! Rhubarb is another thing my mom fixed. Very sour to eat it plain but really good in recipes!
Sour? I love sour and your Rhubarb.
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!
You’re welcome! It is delicious!
Im must say rhubarb is much underrated. I will have to try this. Thank for the follow too
Yes it is! I can’t eat it plain but OHHHH I love it cooked! Thank you too!
We grew this in our backyard garden as a child. Thanks for the memory! 🙂
Your welcome! I use to reach across our neighbors fence and sneak a piece. I ate it right from the plant. Way to sour to do that
now that I’m older but oh how I love it in dishes!!!
Great story!!! Delish.
Yum…thanks for sharing!
Sounds delicious! Trouble is, I could eat a LOT of that cake. 🙂 🙂
Haha I know hat you mean! That’s why I gave some to my mother in law!
Me too! Thanks!
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!!
My rhubarb has never produced red stalks. It is the variety that they are and they are tart and are excellent in recipes. They make a tasty rhubarb sauce too!
Yum, love anything with rhubarb!
Thank you! One of my childhood favorites!
My garden rhubarb is green, also. Your recipe look so promising, I must try it. Thanks!
You’re welcome! It is one of my favorite cakes!
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….👍
Great idea! Thank you for sharing that!
Delicious looking recipe. I’ve pinned it for later use. Thank you.
Enjoy it’s really good!
It sounds delicious!
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.
You’re welcome! You have a very informative blog!
Why did I have to discover your blog just as I go carb free?
HAHAHAHA No carbs in the rhubarb itself! Thanks for checking it out!
Just to say that I made this last weekend and speaking as someone who doesn’t normally like Rhubarb, this was delicious! Thanks so much for the recipe <3 🙂
Thank you so much for telling me! I have made this recipe for years and everyone that has tried it has loved it.
Haha, you’re very welcome 🙂
I think I will have to give this one a go! It looks so tasty! You made look magnificent! Love this! Thank you for the recipe!👌
You’re welcome! It is such a moist cake!
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!
Thank you so much for saying that Diana! That was my main goal when I started my blog. You made my day! ❤
You’re most welcome. 💙😄
Never had it but I’d definitely try it!
Awesome it is so moist and delicious!
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.
Oh heck you already know!
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.
Woo Hoo let me know how it tastes!
What can I use instead of rhubarb?
You could try small apple pieces if you use tart apples.