Rhubarb Cookie Cake Recipe

Rhubarb Cookie Cake

This rhubarb cake has a browned butter shortbread cookie crust as its base.

15 min. prep time
9 servings
21521 Ratings



1 cup all-purpose flour
1/3 cup sugar


4 stalks (2 cups) fresh rhubarb, sliced into 1/2-inch pieces*
2/3 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 cup firmly packed brown sugar


2 tablespoons firmly packed brown sugar


Heat oven to 350°F. 

Melt butter in 2-quart saucepan over medium-low heat. Cook, stirring constantly, 3-4 minutes or until butter just begins to turn golden brown.

Immediately remove from heat. Add 1 cup flour and 1/3 cup sugar; mix well. Press firmly into bottom of ungreased 8-inch square baking pan.

Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in bowl. Beat in eggs with wooden spoon until smooth; pour over crust. Sprinkle 1/4 cup brown sugar evenly over top. Bake 40-45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool at least 30 minutes before cutting.

Combine whipping cream and 2 tablespoons brown sugar in bowl. Beat at high speed until soft peaks form. Dollop each serving with sweetened whipped cream.

*Substitute frozen rhubarb, thawed, well-drained.

Recipe Tip

- Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 340

Fat: 17g

Cholesterol: 95mg

Sodium: 140mg

Carbohydrates: 45g

Dietary Fiber: 1g

Protein: 4g

Recipe #13482©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made this recipe multiple times and everyone loves it! The recipe is so easy and fast, anyone can make it.
Delicious! I wasn't sure how I'd like it since rhubarb isn't my favorite, but my mom had some leftover in the fridge. It was DELICIOUS! My family loved it! Yum Yum! Crispy but soft, and just the right amount of sugar and rhubarb. MMMmmm Good!
Would love to have a stronger rhubarb taste. Could the amount be adjusted w/o messing the recipe up?
Test Kitchen Comment


Absolutely you can adjust the amount of rhubarb. Quite likely the flavor of the rhubarb could be different depending on the variety of rhubarb and other factors.
Posted July 02, 2012
I've made this several times now. But I decided to add some fresh strawberries. It came out so delicious. Now that's the only way I make it.
My husband loved it which was test #1. The consistency of the cookie crust and the filling reminded me of my favorite lemon bar recipe. Definitely would recommend serving warm if possible. Was delicious with vanilla ice cream.
easy to make ,i use fresh rhubarb from my own patch..very moist,and will serve with whipped cream...great flavor!
I reduced all the sugar ingredients in the crust, filling, and topping by almost half and it was still great.
The tartness of the rhubarb marries well with the shortbread crust. Simply Delicious~ simple to prepare and very delicious!
From the Test Kitchens...
Absolutely this cookie cake can be made ahead of time. I would cover it and refrigerate it if you plan to not serve it the same day. I would then warm it slightly before serving it since it is a mouthwatering dessert when warm. Enjoy your rhubarb this season!
Is this something you could make a few days early? Aside from the whipped cream.
I have to share this recipe with everyone who these rhubarb recipe. It's a keeper!
I made this dessert for a dinner party in Newfoundland & all of the guests loved it. Am preparing it again tomorrow for another gathering. Great with vanilla ice cream or cool whip.
Soooooo good! That bottom shortbread just made this cake. I will make this again as well as the shortbread recipe by itself. Never had browned butter shortbread but it is scrumptious.
This was so good. The brown sugar and the nutmeg really work well with the rhubarb. It had the right amount of tart and sweet taste for us. We ate it plain all though I think it would take great with ice cream on top.
So very easy to make and very tasty. I followed the recipe exactly and I wouldn't change a thing.
excellent served with ice cream.
I used a little more rhubarb than tha recipe called for. very good
Cut sugar to 1/4 C on base and to 1/2 C on filling cut the overly sweet taste. Rhubarb is supposed to have a "tang" - full sugar in recipe was way too sweet for us. My office co-workers agreed.
A very easy dessert cake for novice cooks. I added 1 tspn of
ground cinnamon powder to base for extra flavour, I think I
will try peaches or apricots for a different tastesensation.I
will definintely make this again & again YUMM
Wow! Wonderful! When I finished a piece of this cake, I said, "Now that's a good recipe!" Definitely will make this recipe again!
Quick, easy and delicious. Will be making it again and again!
Easy to make and the brown sugar whipped cream topping puts it over the top.
The ginger in this recipe really brought out the flavor of the rhubarb. Very good!

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