Total Time
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


  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

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.

Eldeevee April 13, 2010

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.

waynejohn1234 August 30, 2009

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.

Mommy Diva August 13, 2007