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–+ servings
Rhubarb Cake
Rhubarb cake is a nostalgic, fruity dessert that combines the tender crumb of a simple cake with the tangy brightness of fresh rhubarb. The batter is lightly sweetened with brown sugar and enhanced with a strawberry Jell-O topping, which gives both a burst of flavor and a lovely pink hue. Perfect for spring and early summer when rhubarb is in season, this cake is an inviting mix of tart and sweet that works well for afternoon coffee, picnics, or casual gatherings. The crumble topping adds texture and extra sweetness, making every bite a layered treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 285 kcal

Ingredients
  

Cake:

  • ½ cup shortening
  • 2 cups all-purpose flour
  • 2 ½ tsp baking powder
  • ¼ cup brown sugar
  • ¼ tsp salt
  • 1 egg (slightly beaten)
  • ¾ cup milk
  • 6 cups rhubarb (finely diced )
  • 3 oz strawberry Jell-O

Topping:

  • 6 tbsp butter
  • 1 ½ cups sugar
  • ½ cup flour

Instructions
 

Step 1: Prepare Batter

  • Cut shortening into flour, baking powder, brown sugar, and salt until mixture is crumbly.
  • Add egg and milk; mix just until combined.

Step 2: Assemble Cake Base

  • Spread batter evenly into a large greased cake pan, pushing a little up the sides.

Step 3: Add Rhubarb

  • Place 6 cups finely diced rhubarb over the batter.

Step 4: Sprinkle Gelatin

  • Evenly sprinkle the strawberry Jell-O over the rhubarb.

Step 5: Make Topping

  • In a small bowl, combine butter, sugar, and flour until crumbly.

Step 6: Bake

  • Sprinkle topping mixture evenly over cake.
  • Bake at 350°F (175°C) for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Tips

  • Use fresh, firm rhubarb for the best texture and tartness
  • Strawberry gelatin enhances color and sweetness but can be reduced for a more tart cake
  • Line the pan with parchment for easier removal
  • Serve warm with whipped cream or vanilla ice cream
  • Let the cake cool fully before cutting for cleaner slices
  • Substitute half the milk with buttermilk for added tenderness
  • Add a pinch of cinnamon to the topping for warmth
  • Dice rhubarb finely to ensure even distribution
  • Store covered at room temperature for up to 2 days
  • This cake freezes well when wrapped tightly

Nutrition

Calories: 285kcalCarbohydrates: 52gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 95mgPotassium: 180mgFiber: 2gSugar: 34gVitamin A: 210IUVitamin C: 7mgCalcium: 35mgIron: 1.1mg
Keyword comfort food, crumb topping, from scratch, fruit cake, rhubarb dessert, spring baking, vintage baking
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