Best 4 Cinnamon Sugar Rhubarb Cake Recipes

Cinnamon sugar rhubarb cake is a classic dessert that combines the tartness of rhubarb with the sweetness of cinnamon sugar. This delicious cake is perfect for any occasion, whether it's a casual afternoon snack or a special holiday dessert. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON-SUGAR RHUBARB CAKE

Cinnamon-Sugar Rhubarb Cake image

A real crowd-pleaser, this tender snack-like cake is chock-full of rhubarb and sprinkled with a sweet cinnamon-sugar topping. Everyone will be asking for the recipe...or seconds! -Maryls Haber, White, South Dakota

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 12

Ingredients

1/2 cup shortening
1 cup packed brown sugar
1 cup sugar, divided
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups diced fresh or frozen rhubarb
1 teaspoon ground cinnamon
Confectioners' sugar, optional

Steps:

In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. , Pour into a greased 13x9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm; if desired, sprinkle with confectioners' sugar.

Nutrition Facts :

RHUBARB CAKE I

Rhubarb Cake I image

Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Provided by Barb Oke

Categories Desserts Cakes Sheet Cake Recipes

Yield 18

Number Of Ingredients 13

Ingredients

½ cup butter
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
¼ cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

Steps:

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 179.2 mg, Sugar 29.4 g

MOM'S OLD FASHIONED RHUBARB CAKE

Mom's Old Fashioned Rhubarb Cake image

Time treasured family honoured recipe. This delicious and moist white cake jewelled with rhubarb in each bite and perfectly topped with a sweet cinnamon crumble . A must have for afternoon tea or just a good comfort treat.

Provided by Snowbaby

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs
1 cup sour cream (fat free works well)
1 1/4 cups white sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
2 1/2 cups rhubarb (fresh or frozen)
1 cup white sugar
1/4 cup flour
1/4 cup butter
2 tablespoons cinnamon

Steps:

Preheat oven to 350 degrees.
In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
Add in flour a little bit at a time.
Add in rhubarb. Blend well.
Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
In a separate bowl, add crumble ingredients and blend well.
Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
Bake for 45 minutes in a 350 degree oven.
NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !

RHUBARB CINNAMON CAKE

Rhubarb Cinnamon Cake image

My update to a fairly common recipe, inspired when I was gifted with several kilos of rhubarb this spring from my in-laws' garden! It's a dense, moist, pudding style cake rather than a light, crumbly tea-time one. The cinnamon sugar topping is much more practical than other variants, you could ice (frost) it with cream cheese icing, in which case leave off the sugar and cinnamon at the end but this may just be too rich? Let me know how it turns out if you do. It keeps for 3-4 days refrigerated and is even better the day after making. serve warmed with double cream or cool with a cup of tea.

Provided by Treen

Categories Dessert

Time 1h5m

Yield 1 Large cake, 10 serving(s)

Number Of Ingredients 12

Ingredients

120 g butter, at room temperature, plus extra for greasing the cake tin
300 g caster sugar
1 large egg
1 teaspoon vanilla extract
250 g plain flour, plus extra for dusting
2 teaspoons bicarbonate of soda
230 ml semi skim milk
1 teaspoon lemon juice
500 g rhubarb, chopped fairly small (but see note in method, below.)
2 teaspoons ground cinnamon
1 teaspoon ground cinnamon
100 g light brown sugar

Steps:

Pre-heat the oven to 180°C.
Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
Pour the batter into the prepared tin and level with the back of a spoon.
Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 383.8, Fat 10.7, SaturatedFat 6.4, Cholesterol 47.2, Sodium 347.6, Carbohydrate 67.9, Fiber 2.1, Sugar 40.5, Protein 5.3

Tips:

When choosing rhubarb, select firm, crisp stalks with minimal blemishes.
Wash the rhubarb thoroughly and cut it into small pieces.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
Let the cake cool completely before frosting it.

Conclusion:

This cinnamon sugar rhubarb cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!