This vintage 1965 rhubarb cake delivers tender, buttery crumb beneath a crunchy cinnamon walnut topping in just one simple 9x13 pan. The recipe uses basic pantry staples and transforms tart spring rhubarb into a moist cake that stays fresh for days without refrigeration. I've made this recipe at least a dozen times since discovering it in my grandmother's church cookbook, and it never fails to bring people back for seconds.
The first time I pulled this cake from the oven, the scent of warm cinnamon and caramelized sugar filled my kitchen, exactly as I remembered from childhood Sundays. Those ruby-red stalks of rhubarb my mother always chopped turned into something extraordinary. The way the cinnamon topping crackles when you press your fork through it brings me right back to our family dining room table.
Back in the Day: The 1960s Kitchen
In the mid-1960s, rhubarb cake was the kind of recipe you'd find neatly handwritten on index cards tucked into church basement cookbooks or shared between neighbors over coffee. This was when women gathered for afternoon bridge clubs, and everyone brought something homemade. A Sunbeam stand mixer hummed on Formica counters in avocado green kitchens while Perry Como played on AM radio.
Rhubarb thrived in backyard gardens across America during this era, especially in the Midwest, where spring arrived late and gardeners treasured those first early-season crops. Growing your own food stretched the grocery budget, and rhubarb was practically indestructible. Once planted, it returned year after year without much fuss. This cake made perfect sense for busy homemakers because it required no fancy equipment, used affordable ingredients like Crisco shortening instead of butter, and fed a crowd from a single pan.
The beauty of recipes like this one lies in their practicality. They traveled well to potlucks, stayed moist without refrigeration, and used seasonal produce when it was abundant and free. Everyone had rhubarb in their yard or knew someone who did, making this an economical dessert that felt special enough for Sunday dinner.
What Makes This Vintage Rhubarb Cake Special
Grandma’s Rhubarb Cake Recipe From 1965
Enjoy the simple charm of a classic rhubarb cake. Wonderfully moist and flavorful, it’s the perfect way to savor one of summer’s first and finest flavors.
- Total Time: 60-65 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups fresh rhubarb, cut into half-inch pieces
- 1/2 cup granulated white sugar for the rhubarb
- 1 cup granulated white sugar for the cake
- 1/2 cup shortening
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- In a medium sized bowl, mix 2 cups of cut rhubarb with ½ cup granulated sugar and set aside
- Beat together 1 cup granulated sugar and ½ cup shortening until fluffy, then beat in 1 egg and 1 teaspoon vanilla extract (feel free to use a stand mixer or electric mixer)
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt
- Alternate adding the flour mixture and the buttermilk to the wet ingredients (the shortening mixture)
- Add the sugar-coated rhubarb pies and mix well
- Pour batter into a shallow 8×12 or 9×13 baking pan and bake at 350° for 30 to 35 minutes.
- When cooled, sprinkle with powdered sugar
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
How to Make Perfect Vintage Rhubarb Cake
Recipe Variations
Frequently Asked Questions
Yes, frozen rhubarb works in this recipe. Thaw it completely and drain excess liquid before measuring. Pat the pieces dry with paper towels to prevent excess moisture from making the cake soggy. You may need to add 5-10 minutes to the baking time.
Dense cake usually results from overmixing the batter or using cold ingredients. Make sure your butter, egg, and buttermilk are at room temperature, and mix just until combined after adding the flour. Expired baking soda can also prevent proper rise.
This recipe is designed for a 9x13 pan. An 8x8 pan will be too small, causing overflow. Two 8-inch round pans work if you divide the batter evenly and reduce the baking time to 30-35 minutes. Check for doneness earlier with smaller pans.
Create sour milk by adding 1 tablespoon white vinegar or lemon juice to 1 cup regular milk. Let it sit for 5 minutes until it curdles slightly. This old-fashioned technique works perfectly in vintage recipes like this one.
Insert a toothpick into the center of the cake. It should come out with a few moist crumbs attached, but no wet batter. The edges will pull slightly away from the pan sides, and the top should spring back when gently pressed.
Some sinking is normal and creates lovely swirls of cinnamon throughout. If the topping completely disappears, your batter may be too thin or you're overmixing after adding the topping. Sprinkle it on just before baking without pressing it down.
You can reduce the sugar in the cake by ¼ cup, but I don't recommend reducing the topping sugar. The rhubarb is quite tart, and the sweetness balances it perfectly. This recipe isn't overly sweet compared to modern cakes.
Let the cake cool completely before cutting. Use a sharp knife, wiped clean between cuts. Running the knife under hot water and drying it between slices creates the cleanest edges. A thin metal spatula helps lift squares from the pan neatly.
Fresh rhubarb is typically available from April through June, with peak season in May. Look for firm stalks with vibrant color at farmers markets or grocery stores. Many gardeners have surplus and are happy to share, just like in the 1960s.
Does rhubarb cake bring back memories of your grandmother's kitchen, or is this your first time trying it? I'd love to hear about your family's rhubarb traditions in the comments below.
If you make this Grandma's 1965 Rhubarb Cake Recipe, please leave a rating and review! Your feedback helps other readers and means the world to me.
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