simple rhubarb cake recipe

Written ByJenny Smyth Posted on
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The Best simple rhubarb cake recipe

I’m so excited to share with you one of my favorite simple rhubarb cake recipes that’s been a staple in our household for years. This recipe is a perfect blend of sweet and tangy flavors, and it’s incredibly easy to make.

I remember the first time I made it, I was a bit skeptical about using rhubarb in a cake, but the result was amazing. My family loved it, and we’ve been making it ever since.

It’s perfect for any occasion, whether it’s a special celebration or just a regular Tuesday. The best part is that it’s also quite healthy, thanks to the use of whole wheat flour and the natural sweetness of the rhubarb.

I love how the tartness of the rhubarb balances out the richness of the cake. It’s really a game-changer for anyone looking for a delicious and easy-to-make dessert option.

We often serve it with a dollop of whipped cream or a sprinkle of powdered sugar, but it’s just as delicious on its own. My kids love helping me in the kitchen, and this recipe is always a hit with them too.

They’re always eager to lend a hand when we’re making this cake.

Simple Rhubarb Cake

4.7 from 1804 votes

A moist and tangy rhubarb cake perfect for spring and summer. This simple recipe uses fresh rhubarb and a delicate sponge cake base.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1/2 cup milk
3 cups fresh rhubarb, diced

For the Topping

1/4 cup granulated sugar
1 tsp ground cinnamon

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×13-inch baking dish.
3In a medium mixing bowl, combine flour, baking powder, and salt.
Set aside.
4In a large mixing bowl, cream together butter and sugar using an electric mixer until light and fluffy, about 3 minutes.
5Beat in eggs one at a time, mixing well after each addition.
6Stir in vanilla extract and milk.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Gently fold in the diced rhubarb.
9The batter will be thick.
10Spread the batter evenly into the prepared baking dish.
11In a small bowl, mix together sugar and cinnamon for the topping.
12Sprinkle the topping evenly over the batter.
13Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
14The cake should be golden brown and pulling away from the sides of the pan.
15Allow the cake to cool in the pan for 10 minutes.
16Then, transfer it to a wire rack to cool completely before serving.
17This cake is best served warm with a dusting of powdered sugar or a scoop of vanilla ice cream.
18Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Electric mixer
9×13-inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 125mg🧂Sodium: 350mg🌾Total Carbs: 47g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: To make ahead, you can prepare the cake batter and refrigerate it overnight. Add the rhubarb just before baking. You can also freeze the baked cake for up to 3 months. Thaw overnight in the refrigerator before serving.

Watch Video Of How Simple Rhubarb Cake Works

This simple rhubarb cake recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want a delicious dessert option for your family.

We love serving slices of this moist and flavorful cake at our gatherings, and everyone always raves about how great it tastes.

When we’re not serving it at gatherings, we enjoy having leftovers in our fridge for up to five days – just let it cool completely before storing in an airtight container.

❓ Frequently Asked Questions About Rhubarb Cake

Q: What is rhubarb and where does it come from?

Rhubarb is a type of vegetable that’s often used in sweet dishes like pies and cakes. It’s native to Asia but has been cultivated in Europe and North America for centuries. In terms of flavor, rhubarb has a tart, slightly sour taste that pairs perfectly with sweet ingredients like sugar and honey.

Q: Can I use fresh or frozen rhubarb for this recipe?

You can use either fresh or frozen rhubarb for this recipe. If using fresh rhubarb, make sure to chop it up into small pieces before adding it to the batter. If using frozen rhubarb, thaw it first by leaving it at room temperature for a few hours before using.

Q: How do I store leftover cake?

Leftover cake can be stored at room temperature for up to three days or in an airtight container in the fridge for up to five days. Make sure to let it cool completely before storing.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting whole wheat flour with gluten-free flour blend.

Q: How do I know when the cake is done?

To check if the cake is done, insert a toothpick into the center of the cake; if it comes out clean, then the cake is done.

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