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.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.

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  • 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

244 calories; 8.2 g total fat; 31 mg cholesterol; 179 mg sodium. 41.1 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (344)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2008
Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using at least 4 cups. I definitely will be making this again, I'm also going to use the basic recipe too for other different fruits such as blueberries, cherries, peaches - it can be endless. Read More
(319)

Most helpful critical review

Rating: 1 stars
08/03/2005
Sorry to be the only dissenter but this cake didn't work for me. I followed the recipe exactly and got a big soupy mess. I even made the cake a second time because I thought I'd made a mistake. What a waste of good and hard-to-find rhubarb... Read More
(9)
437 Ratings
  • 5 star values: 348
  • 4 star values: 62
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
05/23/2008
Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using at least 4 cups. I definitely will be making this again, I'm also going to use the basic recipe too for other different fruits such as blueberries, cherries, peaches - it can be endless. Read More
(319)
Rating: 5 stars
05/23/2008
Excellent- I took another reviewer's suggestion to use 3 cups of rhubarb - next time I'm using at least 4 cups. I definitely will be making this again, I'm also going to use the basic recipe too for other different fruits such as blueberries, cherries, peaches - it can be endless. Read More
(319)
Rating: 5 stars
06/27/2005
This cake is outstanding! Other than adding an extra cup of chopped rhubarb I followed the directions exactly and the cake turned out beautifully... I'm going to make another one this weekend to share with family. You won't be disappointed in this one! Read More
(115)
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Rating: 5 stars
10/30/2007
Good old fashioned comfort food dessert. Moist and delicious with a pretty pebbly top. Mine was done at 38 minutes! Read More
(88)
Rating: 5 stars
06/03/2007
This recipe is wonderful and delicious. I know that it already has lots of reviews, but thought I would send mine, too. I did read through the other reviews and increased the rhubarb to 4 cups, reduced the sugar in the cake to 1 cup, and added oatmeal (1/3 cup) and a little more flour to the topping. Enjoy! Read More
(69)
Rating: 5 stars
05/14/2005
Very dense and moist cake. We loved it and will definitely make it again. I put the rhubarb through my food processer to chop it pretty fine and then drained some but not all of the juice. I used 2 cups of the finely chopped rhubard and it was perfect. I didn't have any buttermilk so I used the rhubarb juice to add to the milk instead of lemon juice - probably between 1/4 and 1/2 cup of juice. I also didn't add the topping suggested as I didn't want a coffee cake. I used homemade cream cheese frosting and it was wonderful! Read More
(60)
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Rating: 5 stars
04/22/2004
What an interesting cake this made. I doubled the rhubarb and otherwise followed the recipe closely. That was a few days ago. The cake turned out VERY moist to the point of almost having a custard-like texture. It was thoroughly cooked and took longer than stated in the recipe. I refridgerated it and it just got better and better each day since! It is a delicious heavy moist coffee-cake. It would probably be lighter and less moist without doubling the rhubarb but I will be making it again the same way as we really liked it. Read More
(49)
Rating: 5 stars
03/28/2003
This is very similar to a family favorite my mom has been making for years! She uses brown sugar instead of white in the batter and we only top it by sprinkling with cinnamon & nutmeg. My father in law can eat the whole thing by himself! Read More
(41)
Rating: 5 stars
08/27/2003
This recipe is great! Moist and a little bit tart. I added 1/4 cup of oatmeal to the topping...that worked well. Definitely a keeper! Read More
(30)
Rating: 4 stars
03/28/2003
For some reason the topping went to the bottom of the pan when it baked but it came out very good anyway. It could have maybe used another cup of rhubarb. My family really liked this cake and it DID taste even better the next day! Read More
(23)
Rating: 1 stars
08/03/2005
Sorry to be the only dissenter but this cake didn't work for me. I followed the recipe exactly and got a big soupy mess. I even made the cake a second time because I thought I'd made a mistake. What a waste of good and hard-to-find rhubarb... Read More
(9)