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Easy Rhubarb Cake

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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.

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)

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 tbsp 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 tbsp 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

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