Rhubarb Shortcake

READY IN: 45mins
Recipe by Marlene.

I found this recipe in my mom's old recipe box. I hate rhubarb, but I won't throw the recipe away , it's in her handwriting. For those of you who LIKE rhubarb, I hope this is good! :)

Top Review by MTpockets

I love rhubarb and I was intrigued by this recipe so I just had to try it. I just pulled this out of the oven about an hour ago and couldn't wait any longer to try a slice. What a delicious little cake!! The batter had a consistency more like dough than batter and it turned out more like bars than a cake and they were perfectly moist. I used an 8x8x2 pan because that's all I had. The only change I made was to lightly sprinkle the top with cinnamon before baking. This had just the right amount of sugar to take a bit of the edge off of the rhubarb without losing all of the tartness. A nice balance of sweet and tart. I like that this makes a smaller size too. Loved this recipe Marlene!! Will definately make this one again! Thank's for sharing. :)

Ingredients Nutrition


  1. Preheat oven to 350*.
  2. In a bowl, sift together the flour, soda and salt.
  3. In another bowl mix the sour cream, sugar and rhubarb.
  4. Combine together.
  5. Mix well.
  6. Turn into a greased 9X9X2" pan.
  7. Bake for 30 minutes.

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