Grandma’s Incredible Old-Fashioned Rhubarb Cake Recipe

Oh, rhubarb season! It just makes me so happy. There’s something so special about those bright pink stalks popping up, practically begging to be baked into something delicious. And for me, nothing beats a slice of Old-Fashioned Rhubarb Cake. Seriously, that sweet-tart flavor combo? It’s just… *chef’s kiss*

Baking with rhubarb is a tradition in my family that goes way back. My grandma used to make the *best* rhubarb crisp, and I swear, the smell of it baking would fill the whole house with this warm, comforting feeling. I’ve tweaked and played with her recipes over the years, and this Old-Fashioned Rhubarb Cake is one of my all-time favorites. It’s got that perfect balance of sweet and tangy, and it’s just so moist and tender. I’ve made this cake dozens of times now, and it always comes out perfectly – even when I’m juggling a million other things in the kitchen! Trust me, you’re gonna love it.

Why You’ll Love This Old-Fashioned Rhubarb Cake

Okay, so why should *you* bother making this Old-Fashioned Rhubarb Cake? Well, let me tell ya!

Simple and Delicious

Seriously, this isn’t one of those complicated cakes that takes all day. It’s super easy to throw together, and the taste? Out of this world! You get that perfect cake texture with a burst of fresh rhubarb. What’s not to love?

Perfect Balance of Sweet and Tart

This is my favorite part! The rhubarb gives it this amazing tangy kick that’s balanced perfectly by the sweet cake. It’s not cloyingly sweet, which I really appreciate. Just the right amount of *zing*!

A Taste of Nostalgia

This cake reminds me of simpler times, you know? It’s got that old-fashioned, comforting vibe that just makes you feel good. One bite, and you’re transported back to Grandma’s kitchen!

Great for Any Occasion

Honestly, this cake works for *everything*. Need a dessert for a potluck? Rhubarb cake. Want a little something sweet with your afternoon tea? Rhubarb cake. Just craving a tasty snack? You guessed it – rhubarb cake!

Ingredients for Your Old-Fashioned Rhubarb Cake

Alright, let’s gather all the goodies you’ll need to whip up this amazing Old-Fashioned Rhubarb Cake! Don’t worry, it’s mostly stuff you probably already have in your pantry. Here’s the lowdown:

Flour, Baking Soda, and Salt

You’ll need 1 1/2 cups of all-purpose flour – just the regular kind is perfect! Plus, 1 teaspoon of baking soda to give it that nice lift, and 1/2 teaspoon of salt to balance out the sweetness. Don’t skip the salt, it really makes a difference!

Sugar and Butter

Grab 1 cup of granulated sugar – that’s the white stuff! And 1/2 cup of unsalted butter. Now, super important: make sure that butter is nice and *softened*. Like, leave it out on the counter for a bit. It creams so much better that way!

Egg and Vanilla

One large egg – any kind will do – and a teaspoon of vanilla extract. I always use pure vanilla, but honestly, the imitation stuff works just fine in a pinch. No judgement here!

Buttermilk

You’ll need 1 cup of buttermilk. If you don’t have any on hand, don’t sweat it! I’ll share a little trick for making your own later on.

Rhubarb

The star of the show! You’ll need 2 cups of chopped rhubarb. Fresh is best, but frozen totally works too. Just make sure you thaw it and drain off any extra liquid before you toss it in.

Sugar for Topping

Lastly, you’ll need 1/4 cup of granulated sugar for sprinkling on top. This gives it a lovely little sparkly crust. Yum!

How to Make Old-Fashioned Rhubarb Cake: Step-by-Step Instructions

Okay, friend, let’s get down to business! Here’s how we turn those ingredients into a beautiful, delicious Old-Fashioned Rhubarb Cake. Don’t worry, I’ll walk you through it step-by-step, just like I learned from my grandma!

Preparing to Bake Your Rhubarb Cake

First things first: crank up that oven to 350°F (175°C). This is super important, so don’t forget! Now, grab a 9×13 inch baking pan – that’s the standard size – and give it a good greasing. I like to use butter for that extra flavor, but cooking spray works great too. Then, dust it with a little flour. This helps the cake pop right out after baking. No one wants a stuck cake, trust me!

Mixing the Dry Ingredients for the Rhubarb Cake

In a large bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Just whisk it all together until it’s nicely combined. This makes sure the baking soda is evenly distributed, which means a perfectly risen cake. No lumps allowed!

Creaming Butter and Sugar for Your Old-Fashioned Rhubarb Cake

Now, in a separate bowl, cream together 1 cup of sugar and 1/2 cup of that softened butter. You want to beat it until it’s light and fluffy – like a cloud! I use an electric mixer for this, but you can totally do it by hand if you’re feeling ambitious. Just make sure that butter is *really* soft, or you’ll be there all day!

Adding Egg and Vanilla

Beat in one large egg and a teaspoon of vanilla extract. Mix it until it’s all combined. See? Easy peasy!

Combining Wet and Dry Ingredients

Okay, here’s where we combine everything. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk. Start and end with the dry ingredients. So, flour, then buttermilk, then flour, then buttermilk, then flour again. Mix until *just* combined. Don’t overmix! Overmixing leads to a tough cake, and we don’t want that.

Folding in the Rhubarb

Gently fold in 2 cups of chopped rhubarb. Be careful not to squish the rhubarb too much. You want it to stay in nice little pieces so you get those bursts of tartness in every bite.

Baking the Old-Fashioned Rhubarb Cake

Pour the batter into your prepared pan and sprinkle with 1/4 cup of sugar. That sugar on top creates a lovely, sparkly crust. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it! You want a clean skewer, but not a dry cake!

Cooling and Serving

Let the cake cool completely in the pan before cutting and serving. I know, it’s torture waiting, but trust me, it’s worth it! If you try to cut it while it’s still warm, it’ll just fall apart. Patience, my friend, patience! Then, slice it up and enjoy! Mmm, that’s the stuff!

Tips for the Best Old-Fashioned Rhubarb Cake

Want to make sure your Old-Fashioned Rhubarb Cake is a total *smash*? Here are a few little tricks I’ve learned over the years!

Don’t Overmix the Batter

Seriously, this is key! Overmixing develops the gluten in the flour, and that leads to a tough cake. Mix until just combined – a few streaks of flour are totally okay! We’re going for tender, not chewy.

Use Fresh, Firm Rhubarb

The rhubarb should be nice and firm, not all limp and sad-looking. Fresh rhubarb just has a better flavor and texture. If you’re using frozen, make sure you thaw it completely and squeeze out any extra liquid. Soggy rhubarb? No thanks!

Check for Doneness with a Skewer

This is the classic test for a reason! Stick a wooden skewer into the center of the cake. If it comes out clean (or with just a few moist crumbs), you’re good to go! If it’s got wet batter on it, bake it for a few more minutes and check again. Careful not to burn it!

Let the Cake Cool Completely Before Cutting

I know, I know, it’s *so* tempting to dig in while it’s still warm. But trust me on this one: let it cool completely! The cake needs time to set up, and if you cut it too soon, it’ll just crumble. Patience, my friend, patience. It’s worth the wait!

Ingredient Notes and Substitutions for Old-Fashioned Rhubarb Cake

Okay, so sometimes you’re missing an ingredient, or maybe you just wanna switch things up a bit! No worries, here are a few little swaps you can make in this Old-Fashioned Rhubarb Cake recipe:

Buttermilk Substitutes

Don’t have buttermilk? No problem! You can easily make your own. Just add a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for like, five minutes, and *voila*! Instant buttermilk. Or, you could use plain yogurt thinned with a little milk. Works like a charm!

Flour Options

If you’re gluten-free, you can totally use a gluten-free flour blend in this recipe. Just make sure it’s a blend that’s designed for baking, and you might need to add a little extra liquid since gluten-free flours can be a bit drier. I’ve had good luck with a 1-to-1 replacement!

Sweetness Adjustments

If you prefer a tarter cake, you can definitely reduce the amount of sugar in the recipe. Just start with a quarter cup less and see how you like it! Remember, the rhubarb is already pretty tart, so you might not need to reduce it too much. Taste as you go!

Storing Your Old-Fashioned Rhubarb Cake

So, you’ve baked this gorgeous Old-Fashioned Rhubarb Cake, and, *somehow*, there are leftovers? Wow! Here’s how to keep it fresh and tasty!

Room Temperature Storage

The easiest way? Just pop it in an airtight container or wrap it tightly in plastic wrap. It’ll happily sit on your counter at room temperature for like, 2-3 days. Though, honestly, it never lasts that long at my house!

Freezing Instructions

Yep, you can totally freeze it! Wrap individual slices tightly in plastic wrap, then pop them in a freezer bag. It’ll keep for a couple of months. Just thaw it out before you enjoy it. It might be a *tad* softer, but still delicious!

Old-Fashioned Rhubarb Cake FAQs

Got questions about this Old-Fashioned Rhubarb Cake? I bet you do! Here are some of the most common ones I get asked:

Can I use frozen rhubarb?

Absolutely! Frozen rhubarb is a lifesaver when fresh isn’t available. Just make sure you thaw it completely and drain off any excess liquid before using it. Nobody wants a soggy cake!

How do I know when the cake is done?

Ah, the age-old question! The best way to tell is to insert a wooden skewer into the center of the cake. If it comes out clean, or with just a few moist crumbs clinging to it, you’re good to go! If it’s still wet, bake it for a few more minutes and check again. Don’t overbake it, though!

Can I add other fruits to the cake?

Oh, totally! This cake is super versatile. Berries (like strawberries or raspberries) would be amazing, or even some chopped apples. Just keep the total amount of fruit the same, so you don’t mess with the batter’s consistency. Get creative!

How long does rhubarb cake last?

If stored properly (in an airtight container), this cake will stay fresh for about 2-3 days at room temperature. But honestly, it’s so good, it probably won’t last that long!

Estimated Nutritional Information for Old-Fashioned Rhubarb Cake

Okay, so curious about the nutrition? Each slice clocks in around 250 calories, 10g fat, 3g protein, and 40g carbs. But hey, it’s cake – enjoy it! These are just estimates, of course!

Enjoyed This Old-Fashioned Rhubarb Cake Recipe?

Loved this Old-Fashioned Rhubarb Cake? Leave a comment below and let me know what you think! And don’t forget to give it a rating – it helps others find this yummy recipe!

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