Rhubarb Cake Recipe

There’s something quietly comforting about baking with rhubarb, especially when the kitchen feels calm and unhurried. Its sharp, tangy scent softens as it bakes, turning into something mellow and inviting.

This rhubarb cake is the kind of recipe that fits naturally into an ordinary day. It doesn’t rely on frosting or layers, just a simple batter and fresh rhubarb folded through. The result is a cake that feels homemade in the best way, soft, balanced, and not overly sweet.

I first started making this cake when rhubarb was in season and I wanted something easy that still felt thoughtful. Once baked, the tart fruit softens into the crumb, creating pockets of brightness that contrast beautifully with the buttery cake around it.

It’s the kind of cake that works just as well with afternoon tea as it does as a simple dessert, and it slices cleanly once cooled, making it easy to share.

Behind the Recipe

This rhubarb cake is inspired by simple home-style bakes where seasonal fruit is the focus. Melted butter gives the batter richness, while granulated sugar balances the natural tartness of the rhubarb.

Recipe Origin or Trivia

Rhubarb cakes have long been a staple in spring and early-summer baking, especially in regions where rhubarb grows easily. Because rhubarb is naturally sour, it’s often paired with simple batters and moderate sweetness rather than heavy frostings.

These cakes were traditionally baked in single pans and served plain, letting the fruit speak for itself—a tradition this recipe stays true to.

Why You’ll Love This Recipe

• Balanced sweet-tart flavor from fresh rhubarb
• Moist, tender crumb without being heavy
• Simple mixing method with basic pantry ingredients
• No frosting or decorating required
• Perfect with coffee, tea, or as a light dessert
• Keeps well and tastes even better the next day

Chef’s Pro Tips for Perfect Results

• Cut rhubarb into even pieces so it bakes uniformly
• Don’t overmix once the flour is added—this keeps the cake soft
• Spread the batter evenly so the rhubarb stays well distributed
• Let the cake cool slightly before slicing for cleaner cuts
• If your rhubarb is very tart, a light dusting of sugar on top before baking helps balance it

Kitchen Tools You’ll Need

1. Mixing bowls
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Cake pan
5. Spatula
6. Oven

Ingredients in This Recipe

1. 1 cup granulated sugar
2. ½ cup unsalted butter, melted
3. 2 large eggs
4. 1½ cups all-purpose flour
5. 1 teaspoon baking powder
6. ½ teaspoon salt
7. 1 cup fresh rhubarb, chopped into ½-inch pieces

Ingredient Substitutions

• Frozen rhubarb can be used (thaw and drain well)
• Half white sugar and half brown sugar for deeper sweetness
• Gluten-free all-purpose flour blend works as a swap
• Add a teaspoon of vanilla extract if desired

Instructions

1. Preheat the oven to 350°F (175°C). Grease a cake pan and set aside.
2. In a mixing bowl, combine the granulated sugar and melted butter until smooth.
3. Add the eggs and whisk until the mixture is glossy and well blended.
4. In a separate bowl, mix the flour, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet mixture just until combined.
6. Gently fold in the chopped rhubarb, distributing it evenly through the batter.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before slicing or removing.

Make-Ahead and Storage Tips

• Keeps well at room temperature for 2–3 days
• Refrigerate for up to 5 days
• Freeze tightly wrapped slices for up to 2 months

How to Serve This Dish

• Slightly warm with tea or coffee
• Plain, straight from the pan
• With a spoonful of whipped cream or yogurt
• Lightly dusted with powdered sugar

Creative Leftover Transformations

• Cube and layer into yogurt parfaits
• Warm slices and serve with vanilla ice cream
• Dice and fold into breakfast oatmeal
• Use as a base for a simple trifle

FAQs

1. What does rhubarb cake taste like?
   Lightly sweet with a gentle tartness from the rhubarb.
2. Can I use frozen rhubarb?
   Yes, just thaw and drain excess moisture first.
3. Do I need to peel rhubarb?
   No, just trim the ends and chop.
4. Why is my cake dense?
   Overmixing the batter is usually the cause.
5. Can I reduce the sugar?
   You can reduce it slightly, but rhubarb needs sweetness to balance its tartness.
6. Does this cake freeze well?
   Yes, it freezes very well once cooled.