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Rhubarb Cake from Elayne
This Rhubarb Cake is a nostalgic dessert with a perfectly balanced tartness from the rhubarb and sweet cinnamon-sugar topping. Originating from traditional Midwestern kitchens, rhubarb desserts are loved for their seasonal freshness and tangy bite. This handwritten gem labeled “Elayne” hints at a personal favorite that likely delighted many family gatherings. It’s a moist, spiced sheet cake that celebrates the vibrant red rhubarb harvest of spring and early summer, and it pairs beautifully with a scoop of vanilla ice cream or whipped cream.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 305 kcal

Ingredients
  

  • 1 ½ cups brown sugar
  • ½ cup butter (or margarine)
  • 1 egg
  • 1 cup buttermilk
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups flour
  • 2 cups diced rhubarb
  • Topping:
  • ½ cup sugar
  • 1 tsp cinnamon

Instructions
 

Step 1: Cream Butter & Sugar

  • Cream together the brown sugar and butter until smooth.

Step 2: Mix in Wet Ingredients

  • Add egg and beat until well combined. Stir in buttermilk.

Step 3: Combine Dry Ingredients

  • In a separate bowl, mix flour, baking soda, and salt.

Step 4: Combine Wet & Dry

  • Gradually mix dry ingredients into the wet mixture until just combined.

Step 5: Add Rhubarb

  • Fold in the diced rhubarb gently.

Step 6: Pour & Top

  • Spread the batter evenly in a greased 9x12-inch pan.
  • Sprinkle with sugar and cinnamon mixture.

Step 7: Bake

  • Bake at 350°F for 1 hour or until a toothpick comes out clean.

Tips

  • Use fresh or frozen rhubarb; if frozen, thaw and drain excess liquid.
  • Add ½ to 1 cup chopped nuts for texture (walnuts or pecans).
  • Stir in 1 teaspoon vanilla extract for a deeper flavor.
  • Replace half the rhubarb with strawberries for a sweeter variation.
  • Add orange zest to the batter for a citrus twist.
  • Swap buttermilk with sour milk (milk + 1 tbsp vinegar) if needed.
  • Serve warm with vanilla ice cream or whipped cream.
  • Add a crumb topping instead of the cinnamon-sugar sprinkling.
  • Make it into muffins, bake 18 to 22 minutes at 350°F.
  • Line the pan with parchment for easier removal.

Nutrition

Calories: 305kcalCarbohydrates: 53gProtein: 3gFat: 10gSaturated Fat: 1.4gPolyunsaturated Fat: 3.8gMonounsaturated Fat: 4.2gCholesterol: 17mgSodium: 215mgPotassium: 170mgFiber: 1.1gSugar: 35gVitamin A: 80IUVitamin C: 4mgCalcium: 52mgIron: 1.2mg
Keyword buttermilk cake, heirloom dessert, Midwest baking, potluck dessert, rhubarb cake, spring baking, vintage recipe
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