easy rhubarb cake recipe

Written ByJenny Smyth Posted on
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The Best easy rhubarb cake recipe

I’ve been making this easy rhubarb cake recipe for years, and it’s always a hit with my family. The combination of sweet and tart flavors is just right, and the texture is moist and tender.

I love that it’s made with fresh rhubarb, which gives it a unique flavor that’s hard to find in store-bought baked goods. My kids adore it, and it’s perfect for a quick dessert or snack.

Plus, it’s relatively healthy compared to many other baked goods, thanks to the use of whole wheat flour and less added sugar. I like to serve it warm with a scoop of vanilla ice cream, but it’s also great at room temperature or even as a breakfast treat.

I’ve made this recipe countless times, and it never fails to impress. Whether you’re looking for a special occasion dessert or just a comforting treat for everyday, this easy rhubarb cake recipe is sure to please.

And the best part? It’s incredibly easy to make, even for beginners.

Just be sure to use fresh rhubarb and not the canned stuff – it makes all the difference in the world. I’ve tried using different types of sugar, but I find that regular old white sugar works just fine.

Easy Rhubarb Cake

4.7 from 996 votes

A simple and moist cake featuring tart rhubarb pieces. This easy recipe is perfect for a quick dessert or afternoon tea.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh rhubarb, diced into 1/2-inch pieces

For the Topping

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9-inch baking pan with butter or non-stick spray and set aside.
3In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy, about 2 minutes.
4Beat in the egg and vanilla extract until well combined.
5In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
7Do not overmix.
8Gently fold in the diced rhubarb until evenly distributed.
9Pour the batter into the prepared pan and spread it evenly.
10In a small bowl, stir together the 2 tablespoons sugar and cinnamon.
11Sprinkle this mixture evenly over the top of the batter.
12Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the cake cool in the pan for 10 minutes before slicing and serving.

🔧Equipment

9-inch round or square baking pan
Mixing bowls
Electric mixer or whisk
Spatula
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 4g

📝Notes

For a less tart cake, increase sugar to 1 1/4 cups. If rhubarb is very thick, peel the outer layer before dicing.

Watch Video Of How Easy Rhubarb Cake Works

This easy rhubarb cake recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert after dinner. The best part?

It’s incredibly easy to make and requires minimal ingredients. Simply mix everything together, pour into a greased pan, and bake until golden brown.

Serve warm with vanilla ice cream or at room temperature – either way, it’s sure to be a hit! And don’t worry if you mess up – this recipe is forgiving and still tastes great even if you overmix or underbake slightly.

❓ Frequently Asked Questions About Rhubarb Cake

Q: What type of flour should I use for this recipe?

For this recipe, I recommend using whole wheat flour for its nutty flavor and coarser texture. You can also use all-purpose flour if you prefer a lighter texture.

Q: Can I use frozen rhubarb instead of fresh?

No, fresh rhubarb is essential for this recipe. Frozen rhubarb will give your cake an unpleasantly soggy texture.

Q: How long does this cake stay fresh?

This cake stays fresh for up to 3 days at room temperature or in the fridge. You can also freeze it for up to 2 months – just thaw at room temperature when you’re ready to serve.

Q: Can I substitute the sugar with honey or maple syrup?

Yes, you can use honey or maple syrup as a substitute for sugar in this recipe. Just keep in mind that they have stronger flavors than sugar, so you may need to adjust the amount used.

Q: Is this cake suitable for vegans?

No, this recipe contains eggs and dairy products, making it unsuitable for vegans. You can try substituting these ingredients with vegan alternatives if you want to make a vegan version.

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