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Two slices of rhubarb cake topped with powdered sugar on a blue plate.

Old Fashioned Rhubarb Cake Recipe

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This old fashioned rhubarb cake comes from a 1965 local newspaper recipe contest, where it claimed the grand prize in the Cakes category. Made with buttermilk, shortening, and warm cinnamon in a single pan, it finishes with a simple powdered sugar dusting that lets the rhubarb flavor hold center stage. It is the kind of recipe that travels well, feeds a crowd, and tastes better the next day.

  • Total Time: 55 Minutes
  • Yield: 12 Servings 1x

Ingredients

Units Scale
For the rhubarb:
  • 2 cups fresh rhubarb, cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
For the cake batter:
  • 1 cup granulated sugar
  • 1/2 cup shortening (such as Crisco), at room temperature
  • 1 large egg, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda, sifted together with flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
For finishing:
  • Powdered sugar, for dusting

Instructions

  1. Step 1: Prep the pan and preheat
    Preheat your oven to 350°F. Grease a 12×8 inch or 9×13 inch baking pan and set aside.
  2. Step 2: Macerate the rhubarb
    Combine the rhubarb pieces with 1/2 cup of granulated sugar in a medium bowl. Toss to coat evenly and set aside. This maceration step draws out the rhubarb’s natural juice and softens the pieces so they bake evenly into the cake.
  3. Step 3: Cream sugar and shortening
    In a large bowl, cream together the 1 cup of granulated sugar and the shortening with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
  4. Step 4: Add egg and vanilla
    Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
  5. Step 5: Sift dry ingredients
    In a separate bowl, sift together the flour, baking soda, cinnamon, and salt.
  6. Step 6: Alternate wet and dry
    Alternate adding the flour mixture and the buttermilk to the creamed mixture, beginning and ending with the flour. Mix on low speed just until each addition is incorporated. Do not overmix.
  7. Step 7: Fold in the rhubarb
    Fold in the sugared rhubarb, including all of the syrup that has collected in the bowl. Stir gently until the rhubarb is evenly distributed throughout the batter.
  8. Step 8: Fill the pan
    Pour the batter into the prepared pan and spread it into an even layer.
  9. Step 9: Bake
    Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached. Check at the 28-minute mark.
  10. Step 10: Cool completely
    Allow the cake to cool completely in the pan on a wire rack before dusting.
  11. Step 11: Dust and serve
    Dust generously with powdered sugar just before serving.

Equipment

Find it online: https://recipe-rewind.com/rhubarb-cake-recipe/

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