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Old Fashioned Fresh Rhubarb Cake | Tried and true recipe that makes a cake big enough to feed a crowd. An easy crumble topping replaces frosting and adds the perfect finishing touch!
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Old Fashioned Fresh Rhubarb Cake

This Old Fashioned Fresh Rhubarb Cake Recipe is a tried and true favorite that makes a cake big enough to feed a crowd. An easy crumble topping replaces the frosting! Can also be easily adapted to make rhubarb muffins. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 pieces

Ingredients

Cake

  • 3 cups fresh diced rhubarb
  • 1 cup Sugar
  • 1/2 cup shortening
  • 1 cup Sugar
  • 1 Egg
  • 1 teaspoon vanilla
  • 2 cups Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup plain greek yogurt sour cream or sour milk

Topping

  • 1/4 cup softened butter
  • 1/4 cup Flour
  • 3/4 cup Sugar
  • 1/2 teaspoon Cinnamon

Instructions

  • Preheat oven to 350 degrees F.
  • Combine diced rhubarb and 1 cup sugar in a bowl. Stir to combine. Set aside
  • In a large mixing bowl, cream shortening, 1 cup sugar, egg and vanilla.
  • In a separate bowl, whisk together flour, baking soda, salt and spices.
  • One cup at a time while mixing, add flour mixture to shortening mixture, alternating with the greek yogurt. Scrape the sides and bottom of the bowl at least twice.
  • Fold in rhubarb (including the juice) and stir until combined well. Batter will be rather thick.
  • Spoon batter into a prepared 9 x 13 pan and spread to the sides.
  • Combine the topping ingredients with a fork. Make sure that all the butter is mixed in well.
  • With your fingers, crumble topping on top of batter.
  • Bake for 45 - 50 minutes until knife inserted in center of cake comes out clean.
  • Cool or serve warm with whipped cream.

Notes

I prepare my baking pans with Baker's Joy.
I used 4 stalks of rhubarb. Each was about 15 inches long.
I used low fat greek yogurt.