Total Time
1hr
Prep 15 mins
Cook 45 mins

This is a fantastic cake that I have made it many times and it's one of the best rhubarb cakes! --- and it also will work well with fresh blueberries ;-)

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Grease a 13 x 9-inch baking dish.
  3. In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
  4. In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
  5. Add in egg and vanilla; beat until well combined.
  6. In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
  7. Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
  8. Sprinkle the prepared topping mixture evenly over the top of the batter.
  9. Bake for about 45-50 minutes.
  10. Serve cake warm with vanilla ice cream or whipped cream.
Most Helpful

4 5

We enjoyed this cake, however we thought that the topping was a little too thick and sweet for the cake. I'll cut the topping ingredients in half the next time I make it. I also cut the pieces smaller so I will probably get at least 24 servings from this cake - lots for lunches. Thanks for posting.

5 5

Yummy rhubarb cake - especially when rhubarb is in season. Only change I make is to reduce sugar, but do that with most recipes. For a change of flavor I add some grated orange rind - marries well with rhubarb. Thanks for a great cake Kittencal.

5 5

Absolutely my favorite dessert, hands down! My Grandma always made rhubarb cakes, crumbles, crisps, etc and this one tastes just like one of hers! I haven't had one since she passed in '81 and BOY do I miss them! Thank you for posting a MAJOR KEEPER for me!!! I just adore rhubarb! I made exactly as directed with the exception of the nuts - I don't care for them so I omitted them.