Rhubarb Cake with Pink Pineapple Frosting

Kim Biegacki


This cake is moist, light and delicious with a creamy pineapple frosting.

I just bought 5 pounds of rhubarb at one of our local fruit farms and decided I would try this recipe they handed out to us. I made a few changes of my own including a pineapple frosting. Everyone enjoyed them and nobody guessed that it was made with rhubarb.

Original recipe from local fruit farm.


★★★★★ 3 votes

12 - 24 bars
25 Min
40 Min



  • 6 c
    rhubarb, cut in 1 inch pieces
  • 2 Tbsp

  • 4 medium
  • 2 c
    rhubarb mash
  • 1 c
    canola oil or 1/2 applesauce & 1/2 oil
  • 1 c
  • 1 tsp
    vanilla extract
  • 2 c
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp

  • 1 pkg
    cream cheese, softened (8 oz)
  • 1/4 c
  • 1/3 c
    crushed pineapple, drained
  • 3 c
    confectioners' sugar, powdered
  • 1/2 - 3/4 c
    pecans, salted and chopped

How to Make Rhubarb Cake with Pink Pineapple Frosting


  1. To Make Rhubarb Mash:
    In a medium saucepan, simmer rhubarb with water. Stirring often until the rhubarb is very soft.
  2. Pour into a fine mesh strainer to remove as much liquid as possible. Measure out 2 cups of mash for this recipe. Save the liquid for other recipes.
  3. In a large bowl, beat eggs until blended.
  4. Add oil, sugars, rhubarb mash and vanilla. Mix well.
  5. Add dry ingredients to rhubarb mixture. Grease a 9 by 13 inch pan. Pour mixture into pan & bake at 350 degrees for 40 minutes or until inserted toothpick in center comes out clean.
  6. Cool before frosting.
  7. Drain the pineapple and then chop some more in a food processor or with a knife. You'll want the pineapple shredded fine. Cream together the butter, cream cheese and powdered sugar together. Add the pineapple and mix well. Frost the bars and then add crushed pecans on top.

Printable Recipe Card

About Rhubarb Cake with Pink Pineapple Frosting

Course/Dish: Cakes Other Desserts
Main Ingredient: Flour
Regional Style: American

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