I love rhubarb grown right in my own backyard! This recipe comes from my Great-Auntie Emily. It's such a treat and is best served warm with ice cream or Cool Whip®. It can easily be doubled and baked in a 9x13-inch pan.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.

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  • In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

Nutrition Facts

232.3 calories; 2.2 g protein; 53.4 g carbohydrates; 4.5 mg cholesterol; 131.2 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/13/2008
Easy to prepare and my husband gave it a "thumbs up." I find the baking powder taste a little strong; I can taste more baking powder than rhubarb! But it's a good use for the abundant fresh rhubarb coming out of the garden these days. Read More
(18)

Most helpful critical review

Rating: 3 stars
06/10/2010
(2)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/13/2008
Easy to prepare and my husband gave it a "thumbs up." I find the baking powder taste a little strong; I can taste more baking powder than rhubarb! But it's a good use for the abundant fresh rhubarb coming out of the garden these days. Read More
(18)
Rating: 4 stars
05/13/2008
Easy to prepare and my husband gave it a "thumbs up." I find the baking powder taste a little strong; I can taste more baking powder than rhubarb! But it's a good use for the abundant fresh rhubarb coming out of the garden these days. Read More
(18)
Rating: 5 stars
06/05/2012
This was really good. It is VERY sweet though it definitely does not need ice cream or cool whip. Read More
(6)
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Rating: 3 stars
06/10/2010
(2)
Rating: 5 stars
08/24/2014
I've made this recipe twice and love it. It is sweet but I like sweet. It's real simple to make and I REALLY like that. Why is it that the simplest recipes are the best? Defies logic doesn't it. Read More
(2)
Rating: 5 stars
07/30/2015
Well as is it is a wonderful desert! I will definitely be making this again as my husband finally got rhubarb to grow in the garden.I made it as directions said (accidentally put the rhubarb in the dry ingredients) and it turned out perfect. This reminds me of my parents who were always cooking up rhubarb somehow. Thank you for the memories and the great snack. Read More
(1)
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Rating: 5 stars
04/29/2018
No changes. Very easy and delicious. Will be making it again. Read More
(1)
Rating: 5 stars
08/09/2016
Can't tell you how many times I've made it and how many times I have been asked for the recipe once someone has tried it. Since Rhubarb grows wild around here it's a nice change from the regular recipes. So juicy and flavourful. Read More
(1)
Rating: 5 stars
06/11/2018
I just took this out of the oven after 40 minutes. It was done perfectly. of course I had to taste it. The sweetness is nicely complimented by the tartness of the rhubarb. I cut up about 1-1/2 cups rhubarb so used it all. After reading reviews that it was too sweet I cut back on the brown sugar just a smidgen. Baked it in a 1-1/2 quart glass rectangular pan. I'm planning to put a scoop of vanilla ice cream on it a little later. Looking forward to it. Read More
Rating: 5 stars
05/13/2015
Just like I remember my mom making for us when we were kids Read More