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Rhubarb Snacking Cake
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3/4 cup granulated sugar

1/4 cup Land O Lakes® Butter, softened

1/4 teaspoon salt

1/2 cup buttermilk

1 large Land O Lakes® Egg

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

2 cups (about 2/3 pound) 1/2-inch slices fresh rhubarb  

1/4 cup firmly packed brown sugar

1/2 cup chopped pecans


1/4 cup Land O Lakes® Heavy Whipping Cream

1/4 cup granulated sugar

2 tablespoons Land O Lakes® Butter

1/2 teaspoon vanilla extract

 *Substitute frozen rhubarb, thawed, well drained.

How to make

  1. STEP 1

    Heat oven to 350°F. Spray bottom of 8-inch square baking pan with no-stick baking spray.

  2. STEP 2

    Combine 3/4 cup granulated sugar, 1/4 cup butter and salt in large bowl; beat until light and fluffy. Add buttermilk, egg and 1/2 teaspoon vanilla; beat until well combined. (Mixture may look slightly curdled.) Add flour and baking soda; beat until flour is incorporated and mixture is smooth. Fold in rhubarb. Spread evenly into prepared pan. Sprinkle batter evenly with brown sugar and pecans.

  3. STEP 3

    Bake 37-40 minutes or until top is golden brown and toothpick inserted in center comes out clean.

  4. STEP 4

    Meanwhile, bring whipping cream, 1/4 cup granulated sugar and 2 tablespoons butter to a boil in small saucepan. Whisk until smooth. Remove from heat; stir in 1/2 teaspoon vanilla. As soon as cake comes out of oven, pour mixture slowly and evenly over top. Store covered up to 3 days in the refrigerator.

Tip #1

Rhubarb not available? Try blueberries or tart apples such as Granny Smith—just peel, core and dice.

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