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Mom's Rhubarb Cake


"There's no better way to use up rhubarb!"
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1 h 25 m servings 398 cals
Original recipe yields 12 servings (1 9x13-inch baking dish)

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  • Prep

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  1. 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.
  2. 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.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.


  • Cook's Note
  • You can substitute strawberry gelatin for the raspberry, if you prefer.
  • Editor's Note
  • Making the crust can also be done in a food processor. In Step 1, pulse the margarine and flour mixture in food processor until it's the size of small peas. Turn mixture into a bowl, and proceed with recipe.

Nutrition Facts

Per Serving: 398 calories; 17.1 g fat; 56.6 g carbohydrates; 6.1 g protein; 40 mg cholesterol; 270 mg sodium. Full nutrition

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Read all reviews 4
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Very delicious!

Super moist and very delicious. This cake was a hit at our family's Easter dinner. The only thing that I would do different in the future is to chop the rhubarb significantly smaller, maybe even...

I used sugar free jello was all I had it didn't taste as good maybe try it with regular jello next time.

I make a lot rhubarb desserts in the Summer, but for some reason this dessert just didn't wow us! Hubby is the only one eating the remainder of the cake.