Rhubarb Fool

In this delightfully moist cake rhubarb is matched with cinnamon and brown sugar.

Rhubarb Fool

Photo: Monkey Business Images/Shutterstock

Rhubarb Fool


  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cup flour
  • 1/4 cup butter
  • 2 tsp cinnamon
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 2 cup chopped rhubarb
  • 1 tbsp flour


  1. Grease a 9" x 13" pan. Preheat oven to 350F.
  2. In a large bowl, cream butter and sugar together until light and fluffy.
  3. Add egg and vanilla. In a separate bowl, sift together the flour, soda and salt. Alternately add flour mixture and cup of buttermilk to the butter mixture, beginning and ending with the flour.
  4. Toss the rhubarb with 1 tbsp of flour and add to the batter.
  5. Pour into pan and spread evenly.
  6. For the topping, combine butter, cinnamon and brown sugar together until crumbly.
  7. Evenly sprinkle topping over the batter and bake in oven for 35-45 minutes until top springs back when touched.

Author: Jennifer Arnold

Jennifer Arnold is the pastry chef and owner of The Sweet Kitchen in Lindsay. You can reach her by email at The_Sweet_Kitchen@yahoo.ca.

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