This rhubarb cake is truly one of our favorites.
It’s incredibly easy to make with a handful of ingredients that you likely have on hand. It comes out moist and full of tart rhubarb flavor.
It’s rhubarb season and this fruit (yes, it’s a fruit!) is making appearances in everything from pies to muffins! This recipe for rhubarb cake showcases its unique color and flavor in a lightly sweetened, fluffy cake that’s perfect as a quick snack or dessert.
- It’s so moist and delicious that it requires no frosting.
- This rhubarb cake recipe is super easy to make.
- It’s made with ingredients you likely have on hand, along with some rhubarb stalks.
- It freezes well, so it can be made ahead of time.
Ingredients for Rhubarb Cake
- Rhubarb – Choose ripe and firm red stalks. Rinse the stalks thoroughly and chop them into even pieces. If you don’t have enough rhubarb to equal 3 cups, add sliced strawberries or chopped apples. You can use frozen rhubarb in this recipe too.
- Flour – All-purpose flour is the base of this cake, it hasn’t been tested with other varities.
- Butter – Use unsalted butter. If using salted butter, skip the salt in the recipe.
- Lemon – Fresh lemon adds flavor and also reacts with the soda to make the cake light and fluffy (so it cannot be left out). If you’d like zest the lemon and add 1 teaspoon of lemon zest to the cake.
- Other – Use large eggs and granulated sugar.
How to Make Rhubarb Cake
This is a delicious and sweet way to enjoy a harvest of rhubarb.
- Whisk dry ingredients together in a large bowl and wet ingredients in a medium bowl.
- Toss the rhubarb in the dry mixture.
- Combine the wet and dry ingredients (recipe below). Pour the cake batter into the prepared baking dish or cake pan.
- Sprinkle with cinnamon sugar and bake.
If you’d like, this cake is great with a scoop of vanilla ice cream, a sprinkle of powdered sugar, or whipped cream.
Storing Rhubarb Cake
Keep rhubarb cake covered at room temperature for up to 3 days. Freeze leftover portions by wrapping them tightly in plastic wrap and storing them in zippered bags for up to 10 weeks.
More Rhubarb Recipes
Did you make this Rhubarb Cake? Be sure to leave a rating and a comment below!Â
Rhubarb Cake
Sweet & tart rhubarb cake is the best way to use up all that summer harvest!
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Preheat the oven to 350°F. Grease a 9×13-inch baking pan and set aside.
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Whisk flour, salt, & baking soda in a large bowl. Set aside.
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In a small bowl, combine sugar, milk, melted butter, lemon juice, and vanilla. Stir in the egg.
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Add the rhubarb to the flour mixture and gently mix.
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Combine the wet and dry ingredients and stir with a spoon until well combined.
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Transfer the batter to the prepared pan. Combine the sugar and cinnamon and sprinkle on top of the batter.
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Bake for 40-45 minutes, or until a toothpick comes out clean.
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Cool and serve with ice cream.
Leftover cake can be kept for up to 3 days at room temperature in a covered container.Â
Freeze portions by wrapping in plastic wrap and storing in zippered bags for up to 10 weeks. Thaw at room temperature.Â
Calories: 404 | Carbohydrates: 68g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 541mg | Potassium: 228mg | Fiber: 2g | Sugar: 43g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
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