Best 3 Old Fashioned Rhubarb Cake Recipes

If your garden is flourishing with rhubarb this summer, you may be pondering what delectable dishes you can create to savor its unique tart flavor. Among the plethora of rhubarb recipes, one classic stands out: the old-fashioned rhubarb cake. This humble yet irresistible dessert embodies the essence of nostalgia, transporting you back to simpler times with its comforting aroma and rustic charm. Join us on a culinary journey as we explore the best old-fashioned rhubarb cake recipes, ensuring you find the perfect one to tantalize your taste buds and evoke cherished memories.

Here are our top 3 tried and tested recipes!

OLD-FASHIONED RHUBARB CAKE

Old-Fashioned Rhubarb Cake image

My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar, divided
1 large egg, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
1-1/2 cups whole milk
1/3 cup sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

OLD-FASHIONED RHUBARB PUDDING CAKE

Old-Fashioned Rhubarb Pudding Cake image

"At 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing!" says Barbara Collins. Andover, Massachusetts. "And, this is one of her best desserts."

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 9

Ingredients

4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar, divided
1/4 cup shortening
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender., Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 257 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 171mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

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 !

Tips:

Choose the right rhubarb. Select firm, deep-red stalks with minimal blemishes. Avoid stalks that are green or have brown spots.
Prepare the rhubarb properly. Wash the rhubarb stalks thoroughly and cut them into small pieces. If the rhubarb is particularly tart, you can sprinkle it with sugar and let it sit for a few minutes before adding it to the batter.
Don't overmix the batter. Overmixing can result in a tough cake. Mix the batter just until the ingredients are combined.
Bake the cake in a greased and floured pan. This will help prevent the cake from sticking.
Test the cake for doneness. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Old-fashioned rhubarb cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture and sweet-tart flavor, this cake is sure to be a hit with everyone who tries it. So next time you have some fresh rhubarb, give this recipe a try! You won't be disappointed.