Easy Rhubarb Cake

Why You’ll Love This Recipe

You’ll love this recipe because it’s straightforward and quick to make, even if you’re new to baking. The rhubarb adds a natural tang that pairs beautifully with the sweetness of the cake, creating a perfect balance of flavors. Plus, the crumb topping adds a satisfying crunch that makes every bite a treat. It’s a great way to use fresh rhubarb and impress family or friends with minimal effort.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Unsalted butter, softened

• Eggs

• Milk or buttermilk

• Vanilla extract

• Brown sugar (for crumb topping)

• Ground cinnamon (optional for crumb topping)

Directions

1. Preheat your oven to 350°F (175°C) and grease a baking pan.

2. In a bowl, mix together flour, baking powder, and salt.

3. In a separate large bowl, cream softened butter and sugar until light and fluffy.

4. Beat in eggs one at a time, then stir in vanilla extract.

5. Gradually add the dry ingredients to the wet mixture alternately with milk, starting and ending with the dry ingredients. Mix until just combined.

6. Fold in the chopped rhubarb gently.

7. Pour the batter into the prepared pan and spread evenly.

8. Combine brown sugar, a little flour, and cinnamon (if using) with cold butter to form the crumb topping. Sprinkle evenly over the batter.

9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

10. Allow to cool before slicing and serving.

Servings and timing

• Servings: 8 to 10 slices

• Prep time: 15 minutes

• Baking time: 45-50 minutes

• Total time: Approximately 1 hour

Variations

• Add chopped strawberries or raspberries along with rhubarb for a mixed fruit cake.

• Swap the crumb topping for a simple powdered sugar glaze or cream cheese frosting for a different finish.

• Use whole wheat flour for a nuttier flavor and slightly denser texture.

• Add chopped nuts like walnuts or pecans to the crumb topping for extra crunch.

storage/reheating

Store the rhubarb cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for about 15-20 seconds or in a low oven (around 300°F/150°C) for 10 minutes to restore moisture and softness.

FAQs

How do I prepare rhubarb for baking?

Trim the ends and peel off any tough outer strings if needed. Chop into uniform pieces to ensure even baking.

Can I use frozen rhubarb for this cake?

Yes, but thaw and drain the rhubarb well to avoid excess moisture in the batter.

What if I don’t have buttermilk?

You can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend and ensure your baking powder is gluten-free.

How do I store leftover rhubarb cake?

Keep it in an airtight container in the fridge for up to 5 days, or freeze slices individually wrapped for up to 3 months.

Can I freeze this cake?

Yes, wrap the cake or slices tightly in plastic wrap and foil before freezing.

Is this cake suitable for kids?

Absolutely! It’s mildly sweet and has a pleasant tartness that many kids enjoy.

Can I double the recipe?

Yes, double all ingredients and use a larger baking dish, adjusting baking time accordingly.

What can I serve with rhubarb cake?

Serve with whipped cream, vanilla ice cream, or a dollop of crème fraîche for extra indulgence.

Is rhubarb healthy?

Rhubarb is low in calories and high in fiber, vitamins C and K, making it a nutritious addition to desserts.

Conclusion

This Easy Rhubarb Cake is a delicious, no-fuss way to enjoy seasonal rhubarb in a sweet and tangy dessert. Its tender crumb and crunchy topping make it a crowd-pleaser, and the simple ingredients and steps ensure it’s accessible for bakers of all skill levels. Whether for a casual snack or a special occasion, this cake is sure to become a favorite in your recipe collection.

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A moist and tender rhubarb cake with a sweet crumb topping, bursting with the tart freshness of rhubarb. Perfect for spring and summer, ideal for any occasion from afternoon tea to casual gatherings.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: Approximately 1 hour
• Yield: 8 to 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups fresh rhubarb, chopped

2 cups all-purpose flour

1 ½ cups granulated sugar

2 tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened

2 large eggs

1 cup milk or buttermilk

1 tsp vanilla extract

½ cup brown sugar (for crumb topping)

2 tbsp all-purpose flour (for crumb topping)

¼ cup cold unsalted butter (for crumb topping)

1 tsp ground cinnamon (optional, for crumb topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking pan.
2. In a bowl, mix together 2 cups flour, baking powder, and salt.
3. In a separate large bowl, cream softened butter and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture alternately with milk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped rhubarb gently.
7. Pour the batter into the prepared pan and spread evenly.
8. Combine brown sugar, 2 tablespoon flour, cinnamon (if using), and cold butter to form the crumb topping. Sprinkle evenly over the batter.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool before slicing and serving.

Notes

• Add chopped strawberries or raspberries along with rhubarb for a mixed fruit cake.
• Swap crumb topping for powdered sugar glaze or cream cheese frosting.
• Use whole wheat flour for nuttier flavor and denser texture.
• Add chopped nuts like walnuts or pecans to crumb topping for extra crunch.
• Store in airtight container at room temperature for up to 2 days or in refrigerator for up to 5 days.
• Reheat in microwave for 15-20 seconds or in a low oven at 300°F (150°C) for 10 minutes.
• Frozen rhubarb can be used if thawed and drained well.
• Substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar.
• Gluten-free flour blend and baking powder can be used for gluten-free version.
• Freeze wrapped cake or slices up to 3 months.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 25g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 65mg