Rhubarb cake with cinnamon-sugar topping

    1 hour 20 min

    This rhubarb loaf cake has a buttery cinnamon-sugar topping and is a lovely way to use up rhubarb. If you prefer to make this recipe into muffins see note below for cooking times and temperature.

    13 people made this

    Serves: 10 

    • Rhubarb cake
    • 220g soft brown sugar
    • 160ml vegetable oil
    • 1 egg
    • 240ml buttermilk
    • 300g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 185g diced rhubarb
    • Topping
    • 100g caster sugar
    • 1 tablespoon butter
    • 1 teaspoon ground cinnamon

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a loaf tin.
    2. Mix brown sugar, vegetable oil, egg, buttermilk, flour, bicarbonate of soda, salt and rhubarb, in that order and stirring after each addition, together in a bowl until cake batter is just combined; pour into the prepared tin.
    3. Combine caster sugar, butter and cinnamon together in a bowl until crumbly; lightly press on top of cake batter.
    4. Bake in the preheated oven until a skewer inserted in the centre of the cake comes out clean, about 1 hour.

    Rhubarb muffins:

    This recipe will make about 16 muffins. Bake at 180 C / Gas 4 for about 25 minutes.

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    Reviews in English (90)


    We are well into our kitchen/bathroom/laundry room remodel and not only am I missing home-cooked food, I am missing the experience of cooking and baking in general. We have returned to Naples and further traveling after a very brief "pit-stop" home, just long enough to check on things and to gather up some rhubarb from my yard to pack in my suitcase. If I can't be home for all the benefits of spring, at least I can take some with me! While this rhubarb bread recipe is a fairly standard one, I'm happy to be the first to review it and report that it does not diminish the fact that they (I baked this as muffins) delivered all I hoped they would. It is a great recipe. They are flavorful, moist, with just the right amount of rhubarb and spice and no distracting or "creative" add-ins. The topping is generous, stays put on the muffin and is delightfully crispy-crunchy. Mostly, they were the little taste of good, home baking Hubs and I have been missing. (One recipe produced 16 standard sized muffins. Bake at 350 degrees, about 25 minutes)  -  21 May 2014  (Review from Allrecipes US | Canada)


    I altered slightly to suit our tastes, I halved the sugar and oil, added 1 tsp vanilla, used 1 cup each whole wheat flour, ap flour and oatmeal, for leavening 2 tsps baking powder and 1/2 tsp baking soda, used 2 cups rhubarb and dusted the tops of the muffins with cinnamon sugar. Baked at 375 for 22 minutes, made 15 muffins, very tasty!  -  01 Jun 2014  (Review from Allrecipes US | Canada)


    I want to start off by saying that these were yummy and my boys (ages 6 and below) loved them. The next time around I am going to skip the topping all together and incorporate the cinnamon in with the batter and cut the sugar down a bit as well. I guess it all depends on your preference and we like to try and keep the sugar down in this house so if you're the same way, try to cut down in the sugar and you should love these!  -  27 May 2015  (Review from Allrecipes US | Canada)