Rhubarb Cake

Recently my FIL asked me if I like rhubarb, I, of course, told him that I do. Truth be told, I have never had much contact with rhubarb, I had a friend in elementary school who had a big rhubarb patch in her front yard and we would pull off stalks and chew on them, making faces at how sour they were. I have eaten a strawberry rhubarb pie once in a while, and I think I may have come in contact with a rhubarb jam at some point in time. However, here at the Stepford Homestead, we never say no to free food. So when my FIL handed me a Budweiser box full of rhubarb I was super pumped!


Then the reality set in, that I have no idea what to do with this huge box of rhubarb. Thank god for Pinterest, I mean seriously, how did we survive without it? Do you know how many cookbooks I would have to own in order to have all my Pinterest recipes in my house? Like I have said before, we thrive on technology.

I found this recipe on Karis’ Kitchen and it seemed more than easy enough. I had all of the ingredients on hand so I got right to work. I ended up substituting the plain Greek yogurt for vanilla because that’s what I had on hand, and the crumble got a little out of control because it wasn’t crumbling and I kept adding more and more cinnamon and flour.


Ingredients (serves 12)
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 1 cup plain Greek yogurt vanilla Greek yogurt
  • 1 pound (4 cups) diced rhubarb
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup all-purpose flour as much flour as needed to make it crumbly
  • 1/2 teaspoon cinnamon as much cinnamon as needed to make it not taste flour-y
  • Heat oven to 350 degrees. Grease and flour a 9×13 inch pan.
  • In a large bowl, stir together sugar, baking soda, salt and 2 cups flour. Stir in the eggs and Greek yogurt until smooth, then fold in the rhubarb. Batter will be very thick batter will be so thick you will be convinced you have made this recipe wrong- Keep going! Pour into pan and spread evenly.
  • In a small bowl, stir together brown sugar and butter until smooth. Stir in flour and cinnamon until the mixture is crumbly. Then sprinkle the mixture on top of the cake.


  • Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Serve with whipped cream, if desired.


This cake is AMAZING! I have already had two huge pieces and am contemplating a third. It bakes up so nice and fluffy, the rhubarb lets off a lot of water so its super moist. The crumble is crisp and crumbly and sweet. There is just nothing bad about this cake. I baked it almost exactly 45 minutes, I checked it at 40 and it was still a little gooey but 45 seemed perfect. It also made the house smell wonderful, like you would imagine a grandmas house would smell.

I think next time I will add oatmeal to the crumble and flax seed to the batter to give it a bit of oomph. Maybe attempt some substitutions to make it skinny and a little more guilt free?


2 thoughts on “Rhubarb Cake

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