There’s something deeply comforting about the traditions that linger in our kitchens, quietly binding generations together through the simple act of baking. For many Midwesterners, the first tart taste of rhubarb means that spring is yielding to summer, and the days stretch joyfully longer.
Those lucky enough to have a rhubarb patch in their backyard know the quiet ritual of the morning harvest. Armed with a sharp knife and perhaps a well-worn basket, you venture out while the dew still clings to the broad leaves, carefully selecting the firmest stalks with firm pull. The satisfying snap of fresh rhubarb breaking cleanly from the crown is one of gardening's simple pleasures - a sound that signals the promise of home baked pies, crisps, and cakes to come.
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
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
- Method: Baked
Tips For Success
- Cut the rhubarb into uniform pieces and keep it chilled until the last moment before folding into the batter. This preserves its crispness and prevents it from bleeding too much color into the cake.
- Don’t overmix the batter. When combining wet and dry ingredients, fold gently until just combined. Overmixing can develop gluten and make the cake dense instead of tender and fluffy.
- Grease the cake pan well and line it with parchment paper or lightly dust with flour. This magic trick helps the cake release perfectly without sticking or breaking apart.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack. This resting time lets the cake set, preventing it from crumbling when sliced.
Serving Suggestions
A generous scoop of vanilla ice cream paired with a slice of warm rhubarb cake heightens the dessert experience, balancing tart, sweet, creamy, and cold. Or try it with fresh whipped cream.
Storing Rhubarb Cake
Store the cake in an airtight container at room temperature for up to 3-4 days. Refrigeration is optional but recommended in warmer climates to keep the cake fresh longer. Reheat slices briefly in a microwave or oven to revive the moist crumb.
To freeze, wrap the cooled rhubarb cake tightly in plastic wrap, then seal in an airtight container or freezer bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and warm gently before serving.
Some recipes feel like coming home, and this simple old-fashioned rhubarb cake is one of them. It’s a taste of pure nostalgia, where the bright, tartness of the rhubarb balances perfectly with a soft, sweet cake. There’s no fuss here, just good, old-fashioned baking that fills the kitchen with a wonderful aroma. It's a timeless dessert that tastes just as good today as it did a generation (or two) ago.