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Rhubarb Buttermilk Cake Recipe

Rhubarb Buttermilk Cake Recipe

This delicious Rhubarb Cake is the perfect way to showcase rhubarb in all of its summer glory. Your friends and family will love this!

Course Dessert
Cuisine American
Keyword Rhubarb Buttermilk Cake Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 pieces
Author Merissa


  • 2 cups sugar
  • 2 eggs
  • 1/4 cup butter melted
  • 2 cups Buttermilk
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 4 cups all purpose flour
  • 2 cups rhubarb diced


  1. In a large bowl, cream the sugar, eggs, butter, and salt together.

  2. Slowly add in the buttermilk and mix until it's well incorporated.

  3. Add in the baking soda, baking powder, and flour. Mix until there are no lumps of batter remaining.

  4. Fold in the pieces of rhubarb last. You can use fresh or frozen. You may need to bake slightly longer if you use frozen because of the moisture content.

  5. Pour the batter into a greased, or tin foil lined 9x13 baking pan. If you'd like, combine 1/2 cup of sugar with 2 tablespoons of melted butter and crumble over the top of the cake before baking. If you want to lessen the amount of sugar used, skip this step.

  6. Bake the cake at 350 degrees for about 45 minutes or until a toothpick comes out clean and the center is no longer wiggly. Let it cool slightly to cut but serve warm.