Rhubarb Cake

4.33 avg. rating (85% score) - 6 votes

Rhubarb Cake

Yield: 8 servings


  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup margarine
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon soda
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 cups chopped rhubarb
  • Topping: Blend together
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts


Preheat oven to 350 degrees F. Mix ingredients one at a time in order given. Stir half of topping into cake batter. Pour cake batter into large loaf pan. Sprinkle reserved topping on top. Bake for 30 to 40 minutes.

  • Barbara

    I used unsalted butter instead of margarine and I used a regular loaf pan instead of a large one. I was a little concerned because it took longer to bake but it worked out fine. The cake was very moist and flavorful.

  • Carolynn

    Substituted Quaker Oats for the nuts in the topping…excellent!

  • Anonymous

    We found this cake to be very tasty and moist. However, I used a 9×5 loaf pan and baked as directed, but the cake was not done in the 30-40 minutes described in the recipe. It took 60 minutes to bake, but the results were outstanding.


Leave a Comment

Enter Your Log In Credentials