Rhubarb Cake Recipe

Name: Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ½ cup shortening; 1 ½ cups brown sugar; 1 egg; ½ teaspoon salt; 1 teaspoon cinnamon; ¼ teaspoon allspice; ¼ teaspoon clove; ¼ teaspoon vanilla; 2 cups rhubarb, chopped; 2 cups flour; 2 tablespoons flour; 1 teaspoon baking soda; 1 cup buttermilk; ½ cup sugar; 1 teaspoon cinnamon; ½ cup coconut

Servings: persons

½ cup shortening
1 ½ cups brown sugar
1 egg
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon clove
¼ teaspoon vanilla
2 cups rhubarb, chopped
2 cups flour
2 tablespoons flour
1 teaspoon baking soda
1 cup buttermilk
½ cup sugar
1 teaspoon cinnamon
½ cup coconut

1
in a large bowl cream shortening and brown sugar.
2
add the egg.
3
add the salt, cinnamon, allspice, cloves and vanilla.
4
in a different bowl,combine rhubarb, flour and baking soda.
5
stir flour mixture and butter mixture alternately into the large bowl.
6
pour into a greased 9 x 13 pan.
7
combine topping (1/2 cup sugar, 1 teaspoons cinnamon, and 1/2 cup coconut) and sprinkle over batter.
8
bake at 350F for 40 min.
9
serve warm or cold.
10
note: freezes well.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup shortening, 1 ½ cups brown sugar, 1 egg, ½ teaspoon salt, and more.

Yes, Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cake

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