Why You’ll Love This Recipe
This cake has the perfect balance of sweet and tart flavors.
The rhubarb stays tender and juicy throughout the cake.
It’s easy to prepare using simple pantry ingredients.
The recipe works well for breakfast, dessert, or an afternoon snack.
It can be served plain or dressed up with whipped cream or ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Buttermilk
Fresh rhubarb, diced
For the topping:
Brown sugar
Ground cinnamon
Unsalted butter, melted
Optional serving suggestions:
Whipped cream
Vanilla ice cream
Directions
Preheat the oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
Fold in the diced rhubarb until evenly distributed.
Spread the batter evenly into the prepared baking dish.
In a small bowl, combine the brown sugar, cinnamon, and melted butter.
Sprinkle the topping mixture evenly over the batter.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before slicing and serving.
Serve plain or with whipped cream or vanilla ice cream if desired.
Servings and timing
Servings: 12
Prep time: 15 minutes
Bake time: 40–45 minutes
Cooling time: 20 minutes
Total time: Approximately 1 hour 20 minutes
Variations
Add strawberries for a classic strawberry-rhubarb combination.
Mix chopped pecans or walnuts into the topping for extra crunch.
Use a cream cheese glaze for additional richness.
Add orange zest to brighten the flavor.
Substitute part of the granulated sugar with brown sugar for a deeper sweetness.
Create individual rhubarb cake muffins by adjusting the baking time.
Storage/Reheating
Store Rhubarb Cake in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days for longer freshness.
Freeze individual slices or the entire cake for up to 3 months.
Thaw overnight in the refrigerator before serving.
To enjoy warm, heat individual slices in the microwave for 10–15 seconds.
FAQs
What is rhubarb?
Rhubarb is a tart vegetable often used like a fruit in desserts, jams, and baked goods.
Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Thaw and drain excess moisture before using.
Why is rhubarb so tart?
Rhubarb naturally contains acids that give it its distinctive tangy flavor.
Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and stored until ready to serve.
Do I need to peel rhubarb?
No, peeling is usually unnecessary unless the stalks are particularly tough.
Can I use other fruits with rhubarb?
Yes, strawberries, raspberries, apples, and oranges pair beautifully with rhubarb.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I make this cake gluten-free?
Yes, substitute a gluten-free all-purpose flour blend designed for baking.
What frosting goes well with Rhubarb Cake?
Cream cheese frosting, vanilla glaze, or whipped cream complement the cake nicely.
Is Rhubarb Cake served warm or cold?
It can be enjoyed either way, though many people love it slightly warm with ice cream.
Conclusion
Rhubarb Cake is a delightful dessert that highlights the unique sweet-tart flavor of rhubarb in a moist, tender cake. Easy to prepare and perfect for seasonal baking, this classic recipe is a wonderful way to enjoy fresh rhubarb and create a comforting homemade treat that family and friends will love.
PrintRhubarb Cake
Rhubarb Cake is a moist and tender dessert that combines the bright tartness of fresh rhubarb with a soft cake and buttery cinnamon-sugar topping. Perfect for spring and summer baking, it can be enjoyed as a dessert, snack, or coffee cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Fresh rhubarb, diced
- Brown sugar
- Ground cinnamon
- Unsalted butter, melted
- Whipped cream (optional serving suggestion)
- Vanilla ice cream (optional serving suggestion)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
- Fold in the diced rhubarb until evenly distributed.
- Spread the batter evenly into the prepared baking dish.
- In a small bowl, combine the brown sugar, cinnamon, and melted butter.
- Sprinkle the topping mixture evenly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
- Serve plain or with whipped cream or vanilla ice cream if desired.
Notes
- Add strawberries for a classic strawberry-rhubarb variation.
- Mix chopped pecans or walnuts into the topping for added crunch.
- Orange zest brightens the flavor and pairs well with rhubarb.
- Frozen rhubarb may be used after thawing and draining excess moisture.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze for up to 3 months and thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
