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  1. Watch how to make this rhubarb buttermilk cake
  2. Rhubarb Buttermilk Cake Recipe

Rhubarb is such a unique vegetable that is used mainly as a fruit in cobblers and desserts. Making this recipe brings back so much nostalgia for me (and hopefully many of you) of both grandmas and my mom preparing amazing sweets with this deliciously tart stalk.

This rhubarb buttermilk cake is an old family recipe that we make so often throughout the summer, I cannot even find my original recipe! Perfect with coffee or served as a great dessert, make this cake for your guests and be sure to have the recipe ready to give out!

More rhubarb recipes

Watch how to make this rhubarb buttermilk cake

Rhubarb buttermilk cake in Bundt shape sitting on edge of cake plate with yellow flowers in background

Rhubarb Buttermilk Cake

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When rhubarb is in season, the best way to use it is in a cake, especially since it's such a tart ingredient. This rustic rhubarb buttermilk cake was a staple in our household growing up and was on regular rotation during the spring season! Make it once and I know you'll love it!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 16 servings


  • ½ cup butter
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • 2 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 cups rhubarb, finely chopped
  • 1 tsp vanilla extract
  • ½ cup granulated sugar
  • 1 tsp cinnamon


  • Cream together butter, granulated sugar, and brown sugar. Add egg and mix.
    ½ cup butter, 1 cup granulated sugar, ½ cup brown sugar, 1 egg
  • In a separate bowl, sift together the flour, baking soda, and salt.
    2 ½ cups flour, 1 tsp baking soda, 1 tsp salt
  • Add dry ingredients alternately with buttermilk, in approximately three to four iterations.
    1 cup buttermilk
  • Finely fold in rhubarb.
    2 cups rhubarb, finely chopped
  • Last, add vanilla.
    1 tsp vanilla extract
  • In a separate bowl, combine granulated sugar and cinnamon and set aside.
    ½ cup granulated sugar, 1 tsp cinnamon
  • Butter and flour a Bundt pan, tapping out any excess flour. Add approximately ¾ of the batter then sprinkle in cinnamon and sugar mixture. Add remaining batter, spreading with a spatula to smooth.
  • Bake at 350°F for 45-50 minutes until golden brown and a cake tester (or toothpick) comes out clean.


Serving: 1servingCalories: 237kcalCarbohydrates: 41.4gProtein: 3.1gFat: 6.8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.9gTrans Fat: 0gCholesterol: 28.6mgSodium: 248.3mgPotassium: 101.3mgFiber: 0.9gSugar: 25.8gVitamin A: 61.5IUVitamin C: 1.2mgCalcium: 44.2mgIron: 1.1mg
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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