Grandma Carter’s Rhubarb Cake

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Rhubarb is one of the most beautiful plants to harvest on the farm. I remember being proud of being old enough to cut some myself for that day’s market. —Tessa, granddaughter of Russell and Maxine Carter


  • 2 1/2 c. flour
  • 1 t. salt
  • 1 t. baking soda
  • 1 1/2 c. butter
  • 1 c. sour cream
  • 1 egg, beaten
  • 1 tsp. vanilla
  • 4 c. fresh rhubarb


  • 3/4 c. sugar
  • 1/2 tsp. nutmeg


  1. Preheat oven to 350 degrees.
  2. Stir together flour, soda, and salt.
  3. Add sugar, butter, sour cream, egg, and vanilla.
  4. Beat until well blended.
  5. Fold in rhubarb. Pour in 9 x 13 buttered pan.
  6. Combine topping and sprinkle on top.
  7. Bake for 50 to 55 minutes. Cool in pan before serving.

*Feel free to add some oats to the topping! Many Carters aver that rhubarb, apple, and peach crisp, cake, and pie always do better with a generous granola topping.

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