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4.97 from 31 votes

Easy Rhubarb Cake - a Delicious Summertime Treat

This easy Rhubarb cake is moist and delicious every time. Tart, garden-fresh rhubarb and a sweet sugary topping make this cake perfection. Great served cold as a snacking cake, or warm from the oven with a scoop of ice cream. 
Prep Time15 mins
Cook Time40 mins
10 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: fresh rhubarb, rhubarb cake, rhubarb recipes
Servings: 12 pieces
Calories: 406kcal
Author: Happy Hooligans


  • 2 cups All-Purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1.25 cups brown sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp vanilla
  • 1 cup milk
  • 2.5 cups chopped approx 3 large stalks or 6 small-med stalks, fresh rhubarb
  • TOPPING: 1/3 cup white sugar mixed well with 1 tsp cinnamon


  • In small bowl, sift together flour, baking soda and salt. Set aside.
  • In larger bowl, by hand, cream together brown sugar and butter.
  • Add egg and continue to beat by hand until well-blended.
  • Stir in vanilla.
  • Now, ALTERNATE between adding the 1 cup of milk and the flour mixture that you'd set aside.
  • Add about a 1/4 of the milk and stir well. Then add about 1/4 of the flour mixture, and stir well.
  • Continue until all is added to the batter.
  • Stir in the chopped rhubarb.
  • Spoon into sprayed (or greased and floured) 9 x 13 baking dish or cake pan.
  • Sprinkle with white sugar/cinnamon topping.
  • Bake 40 minutes at 350º F. (or until knife comes out clean)
  • Shake pan from side to side to evenly distribute sugar topping if necessary.
  • Serve warm with a scoop of ice cream or whipped cream.


Calories: 406kcal | Carbohydrates: 42g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 241mg | Potassium: 177mg | Fiber: 2g | Sugar: 24g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 1.8mg