Rhubarb Cake with Cinnamon Sugar Topping

A slice of Rhubarb Cake with Cinnamon Sugar Topping.

A slice of Rhubarb Cake with Cinnamon Sugar Topping.

A few weeks ago I went to my friends house to celebrate their sons engagement.  It was a weird thing to celebrate since I can clearly remember holding D.J. the week that he was born.  I fell in love with him on the spot and snuggled him every time I had the chance.  I’m still in love with him but he’s not too keen on me pinching his cheeks and cooing over him anymore.  It makes me realize how old I am getting and oh, how quickly.   Anyway, at the engagement party, I found myself falling in love with something else.  It was a Rhubarb Cake baked by D.J.’s future mother-in-law, Tina Holmes.

I stayed up late last night and made it to take to a playdate with friends today and I have eaten a ridiculous amount of it throughout the day.  The rhubarb was grown in my friend Erin’s garden and it is the perfect sweet and tangy ingredient in a cake.  I’d like to play with the topping and maybe add some toasted nuts to the recipe but, even as-is, this cake is sublime.

***Adding a note after a comment from Tina: If you have more rhubarb, feel free to throw it in. Tina used 3 cups of rhubarb in the cake that I tasted and it was delightful.  

Fresh rhubarb from Erin's garden!

Fresh rhubarb from Erin’s garden!

Rhubarb Cake in a loaf pan - perfect for a picnic!

Rhubarb Cake in a loaf pan – perfect for a picnic! Thanks for snapping a pic Dana!

5.0 from 1 reviews
Rhubarb Cake with Cinnamon Sugar Topping
Prep time
Cook time
Total time
The tangy, sweet rhubarb is perfect in this delicious cake!
Recipe type: Dessert
Serves: 10-15
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • ½ cup softened butter
  • 1 egg
  • 1 tsp vanilla
  • 1 cup whole milk
  • 2 cups flour
  • 1 tsp baking soda
  • 1.5 cups chopped rhubarb
  • ¼ cup granulated sugar
  • 1 tsp cinnamon
  • 1 tsp softened butter
  1. Generously grease a 9 X 13 cake pan, or two 13 X 4.5 loaf pans, and line with parchment paper, then grease again.
  2. Preheat oven to 350 degrees.
  3. Cream together sugars and butter until light and fluffy.
  4. Mix in egg, vanilla and milk.
  5. In a separate bowl, mix together flour and baking soda.
  6. Add rhubarb to flour mixture and stir.
  7. Add dry ingredients to wet ingredients and mix until just incorporated.
  8. Spoon batter into pan and gently spread to edges.
  1. Mix sugar and cinnamon together.
  2. Add in butter and crumble with fingers over the top of the cake.
  3. Bake for 20-25 minutes or until top of cake is just lightly browned and toothpick inserted comes out almost clean.
  4. Do not over bake.



  • Tina Holmes says:

    You make it look so pretty! Glad you enjoyed it. Yes, it’s easy to eat way to much of it!! Sometimes I add just a wee bit more rhubarb because I love that pop of tartness.

  • Kim McD says:

    I love anything Rubarb, this sounds awesome!

  • Heather says:

    This looks so delish! I need to pick up some more rhubarb. It’s sad the season is so short!

  • Jody Robbins says:

    Looks divine! Bet it tasted even better. Do you think I could use freezed rhubarb?

    • Tina Holmes says:

      I have used frozen rhubarb and it turns out just as good. @Jody Robbins

      • Tina Holmes says:

        I have used frozen rhubarb and it turns out just as good. Just cut it a bit smaller than the huge chunks that frozen rhubarb usually comes in. I often cut up and freeze rhubarb while its in season so I have it during the winter and it’s already cut the way I like it.

  • Irene says:

    Excellent, served as coffee cake, for a dessert you could add whipped cream or ice cream.
    I followed the instructions as written, but didn’t grease the parchment, but did grease the sides of the pan Came out perfect, warmed the cake a bit.

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