Best 4 Moms Rhubarb Cake Recipes

Rhubarb cake is a classic dessert that has been enjoyed by families for generations. Whether it's the sweet and tangy filling or the simple yet satisfying crumb topping, there's something special about rhubarb cake that makes it a favorite among people of all ages. With so many variations on this timeless recipe, finding the perfect one to suit your taste can be tricky. To help you out, we've gathered some of the best mom's rhubarb cake recipes to ensure that your next baking experience is a success!

Let's cook with our recipes!

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 !

MOM'S RHUBARB CAKE

Mom's Rhubarb Cake image

There's no better way to use up rhubarb!

Provided by maggiecain

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
¼ cup brown sugar
1 tablespoon baking powder
salt
½ cup margarine
⅔ cup evaporated milk
1 egg, beaten
2 pounds rhubarb, cut into 1/4 inch slices
1 (3 ounce) package raspberry flavored Jell-O® mix
1 cup white sugar, divided
1 cup all-purpose flour
½ cup butter, softened

Steps:

Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.
Preheat an oven to 350 degrees F (175 degrees C).
Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.
Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 56.6 g, Cholesterol 39.9 mg, Fat 17.1 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 269.6 mg, Sugar 23.5 g

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 RHUBARB UPSIDE DOWN CAKE

Mom's Rhubarb Upside Down Cake image

I have been carrying the recipe around with me on a faded piece of paper since 1988. I will never forget the day I baked this for my Papa's birthday. He never liked cakes or any desserts much and rarely bothered to even taste them, but much to my family's surprise he even asked for seconds of this one! What a proud and triumphant moment for a granddaughter who was still in elementary school :) I haven't made this in many years, but I do remember that it is very simple, moist and tasty!

Provided by Kydd7392

Categories Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter, melted
1/2 cup granulated sugar
3/4 lb rhubarb (4 stalks)
1 teaspoon grated orange rind
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pinch mace
1/4 cup butter
1/2 cup sugar
1 egg
1 teaspoon grated orange rind
2/3 cup plain yogurt

Steps:

BASE: Pour butter over bottom of 8" square cake pan; sprinkle with sugar.
Cut rhubarb into 2" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
Arrange rhubarb closely together in 3 rows in bottom of pan.
Chop any remaining pieces coarsely and sprinkle on top.
Sprinkle with orange rind and set aside.
CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace.
In separate bowl, cream butter and sugar until fluffy.
Beat in egg and rind.
Mix in flour mixture alternately with yogurt, making 3 additions of each.
Spoon batter over rhubarb, spreading right to edges of pan.
Using back of spoon, indent batter slightly at centre.
Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.

Nutrition Facts : Calories 348.4, Fat 13.5, SaturatedFat 8.2, Cholesterol 65, Sodium 391.1, Carbohydrate 53.5, Fiber 1.7, Sugar 35.3, Protein 4.8

Tips:

Choose fresh, firm rhubarb stalks with minimal blemishes.
Trim the rhubarb stalks and remove any leaves or blemished areas.
Cut the rhubarb into small pieces, about 1/2 to 1 inch thick.
Before measuring the flour, fluff it up with a fork to ensure an accurate measurement.
For a more intense rhubarb flavor, use a little more rhubarb than what the recipe calls for.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before glazing.
For a shiny glaze, use a mixture of powdered sugar, milk, and vanilla extract.

Conclusion:

Moms' Rhubarb Cake is a classic dessert that is perfect for any occasion. With its sweet and tart flavor, this cake is sure to be a hit. The tips provided above will help you make the best rhubarb cake possible. So next time you have some fresh rhubarb, give this recipe a try. You won't be disappointed!