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–+ servings
Rhubarb Cake
This Rhubarb Cake is a classic vintage dessert that captures the nostalgic flavors of home baking. With origins in Midwestern American kitchens where rhubarb grows abundantly in spring and summer, this cake balances the tartness of rhubarb with the sweetness of brown sugar and a cinnamon-sugar topping. The cake has a tender crumb thanks to a combination of margarine, milk, and vanilla, while the rhubarb adds moisture and tang. Perfect for potlucks, family gatherings, or as a cozy weekend treat, it’s often served with a dollop of whipped cream or a drizzle of fresh cream. Its humble simplicity makes it a timeless dessert that continues to delight across generations.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 280 kcal

Ingredients
  

  • 2 cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups light brown sugar
  • ½ cup margarine (or butter)
  • 1 egg
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 ½ cups rhubarb (cut into 1-inch pieces)
  • ½ cup white sugar
  • 1 tsp cinnamon

Instructions
 

Step 1: Prepare Pan

  • Grease and flour a 13x9x2" baking pan. Preheat oven to 350°F (175°C).

Step 2: Mix Dry Ingredients

  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Cream Sugar & Margarine

  • In a large mixing bowl, cream together the brown sugar and margarine until fluffy.

Step 4: Add Egg

  • Beat in the egg at low speed until incorporated.

Step 5: Alternate Mixing

  • Add the flour mixture alternately with milk, mixing until blended.

Step 6: Flavor & Fruit

  • Stir in vanilla extract and fold in rhubarb pieces.

Step 7: Bake

  • Pour batter into the prepared pan. Mix the white sugar with cinnamon and sprinkle evenly over the top. Bake for about 40 minutes, or until a toothpick comes out clean.

Step 8: Serve

  • Cool slightly before serving. Enjoy with whipped cream or a drizzle of cream.

Tips

  • Toss rhubarb pieces lightly in a spoonful of flour to help keep them suspended in the batter.
  • Substitute butter for margarine for richer flavor.
  • Add chopped walnuts or pecans for texture.
  • Increase cinnamon sugar topping for an extra crisp crust.
  • Serve warm with whipped cream or vanilla ice cream as suggested on the card.
  • Try half white and half brown sugar in the batter for lighter color.
  • Add ½ teaspoon nutmeg with the cinnamon for warm spice notes.
  • If rhubarb is very tart, increase topping sugar slightly.
  • Line pan with parchment for easier removal and slicing.

Nutrition

Calories: 280kcalCarbohydrates: 47gProtein: 3gFat: 9gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 160mgPotassium: 180mgFiber: 1.5gSugar: 28gVitamin A: 150IUVitamin C: 3mgCalcium: 50mgIron: 1.2mg
Keyword brown sugar cake, easy cake, family recipe, fruit dessert, potluck dessert, rhubarb cake, spring dessert, vintage baking
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