Handwritten recipe card for Rhubarb Cake from Orpha Ilstrup
by: salvagedrecipes

Rhubarb Cake with Cinnamon Sugar Topping from Orpha Ilstrup

Rhubarb Cake from Orpha Ilstrup
This Rhubarb Cake recipe, written in 1991 by Orpha Ilstrup, is a charming example of Midwestern baking that showcases the tart, fresh flavor of rhubarb. Moist and tender with a hint of vanilla and cinnamon, this cake balances sweet and tangy beautifully. The batter is simple and pantry-friendly, while the cinnamon-sugar topping adds warmth and crunch. Perfect for summer gatherings or as a cozy treat with coffee, it reflects a time when neighbors shared recipes on handwritten cards and rhubarb thrived in backyard gardens.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 295 kcal

Ingredients
  

  • ½ cup butter (or margarine)
  • 1 egg
  • 1½ cups sugar
  • 2½ cups flour
  • 1 cup milk
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 3 cups rhubarb (chopped )

Topping:

  • ½ cup sugar
  • 1 tsp cinnamon

Instructions
 

Step 1: Preheat & Prepare

  • Preheat oven to 350°F (175°C).
  • Grease a 9×13-inch baking pan.

Step 2: Cream Butter and Sugar

  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add the egg and beat well.

Step 3: Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 4: Mix Wet Ingredients

  • Add milk and vanilla extract to the creamed mixture and mix well.

Step 5: Combine and Fold

  • Gradually add the dry ingredients to the wet ingredients.
  • Fold in the chopped rhubarb.

Step 6: Pour and Top

  • Pour batter into prepared pan.
  • In a small bowl, mix ½ cup sugar and 1 tsp cinnamon.
  • Sprinkle evenly over the top of the batter.

Step 7: Bake

  • Bake in preheated oven for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Tips

  • Use fresh, bright red rhubarb for the best color and flavor
  • Margarine or butter both work, but butter adds richer flavor
  • Toss rhubarb lightly in flour to prevent sinking
  • Add chopped walnuts or pecans for texture
  • Serve warm with whipped cream or vanilla ice cream
  • Reduce sugar slightly if your rhubarb is mild
  • Add orange zest for a citrus note
  • Sprinkle coarse sugar on top before baking for crunch

Nutrition

Calories: 295kcalCarbohydrates: 43gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 230mgPotassium: 190mgFiber: 1.5gSugar: 27gVitamin A: 420IUVitamin C: 6mgCalcium: 90mgIron: 1.2mg
Keyword comfort food, from scratch, fruit cake, old fashioned, rhubarb dessert, spring cake, vintage baking
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