Rhubarb Cake is sweet and delicious, and a great way to use up your rhubarb abundance!
I don’t know about you, but I’ve never been a huge fan of rhubarb. I mean, it’s okay, but in a lot of recipes it is just a bit too tart for my taste. So the other day my sister was trying to pawn some rhubarb off on me. I was iffy on whether I wanted to take it. She said, “Try this new recipe for Rhubarb Cake, I think maybe you’ll like it.”
So I tried it. And you know what? I really like Rhubarb Cake with Cream Cheese Frosting. It’s just sweet enough to feel like a yummy dessert, and yet it’s packed full of rhubarb, which is full of antioxidants and fiber! When I looked up the benefits of eating rhubarb, I was amazed by how great it is for us to eat!
I ended up heading home from my sister’s house with a bag full of rhubarb, and a copy of the recipe. I told my sister that I’ll pay her back in zucchini in a month or so!
So if you’re a rhubarb lover, this will be a great cake for you.
And if you’re a rhubarb hater, or you’ve never had rhubarb before, I think you’ll probably like this. It’s a great recipe to try out rhubarb for the first time!
Love this recipe, but want to try it in cupcake form? Check out the recipe for Rhubarb Cupcakes!
- 4 cups rhubarb, chopped (I threw mine in the slicer of my food processor)
- 3/4 cups sugar
- 1/2 cup melted butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup buttermilk (or 1 Tbsp lemon juice mixed with enough milk to make 1 cup)
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 cup butter
- 8 oz. cream cheese, softened
- 2 tsp. milk
- 1 tsp. vanilla
- 4 cups powdered sugar
- Mix together the rhubarb and 3/4 cups sugar and set aside while preparing the rest.
- Cream together the melted butter, 1 cup sugar, egg, vanilla, and buttermilk.
- In a separate bowl, combine the flour, baking soda, salt and cinnamon.
- Mix the dry ingredients in to the wet ingredients. Then add the rhubarb mixture.
- Pour into a greased 13x9" pan.
- Bake at 350 degrees for 45-50 minutes, until edges start to brown and pull away from the pan.
Cool completely before frosting.
In a large bowl, beat butter, cream cheese, milk and vanilla until mixture is smooth.
On low speed, beat in powdered sugar, one cup at a time. If needed, add one more teaspoon of milk to get a spreadable consistency.
Don’t forget to pin!