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Rhubarb Cake

  • Author: Stephanie Wilson


It’s rhubarb season. And I wait for it all year long. Many reasons, but the one that stands out like a clarion of spring is Rhubarb Cake.


  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • large egg
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon salt
  • 11/2 teaspoon baking soda
  • 3 cups diced rhubarb


  • 1/2 cup sugar
  • 1 teaspoon cinnamon


Preheat oven to 350°F.

Prepare a 9 x 13-inch baking pan with nonstick cooking spray.

Chop rhubarb, reserve 1/2 cup and toss the remaining with 2 tablespoons of flour.

Cream butter, sugar, egg, and vanilla together. Add buttermilk. Finally, add the dry ingredients; flour, salt, baking soda. Fold in rhubarb and spread into prepared pan. Sprinkle the topping, along with reserved 1/2 cup chopped rhubarb, over the cake.

Bake about 40 minutes, or until a cake tester inserted in the middle comes out clean.

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