Rhubarb Cake



Tis the season for the rhubarb recipes to come out!   This cake is so yummy and moist!  Cakes, desserts, sauces and more.  We eat lots of fresh rhubarb and I freeze it in bags for use in the winter.

We carry 1 gal. rhubarb plants here so you can start your rhubarb patch and enjoy rhubarb for many years to come!



  • 1/2 c. shortening
  • 1 c. packed brown sugar
  • 1 cup white sugar, divided
  • 1 egg
  • 1 t. vanilla extract
  • 2 c. all-purpose flour
  • 1 t. baking soda
  • ½ t. salt
  • 1 c. buttermilk
  • 2 cups diced fresh rhubarb
  • 1 t. ground cinnamon

In a large mixing bowl, cream the shortening, brown sugar and ½ c. sugar until light and fluffy.  Add egg and vanilla; beat for 2 minutes.  Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.  Stir in the rhubarb.

Pour into a greased 9x13x2 pan.  Combine cinnamon and remaining sugar; sprinkle over batter.  Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Serve warm.

You can use frozen rhubarb, measure rhubarb while still frozen, then thaw completely.  Drain in a colander, but do not press liquid out.