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Can you put rhubarb in a cake? Absolutely, and once you’ve tried it, you’ll wonder why everyone isn’t making rhubarb cake all spring and summer long. Baking with rhubarb unlocks a world of flavor—the gorgeous tang, that pop of pink and green, and so much moisture. Whether you’re new to using rhubarb in cakes or looking for a new old fashioned favorite, let’s dive into what makes the best (and surprisingly easy!) rhubarb cake. Have you ever added strawberry for a sweet twist, or are you searching for a classic recipe from grandma’s kitchen? Let’s find your perfect match!
Why This Rhubarb Cake Recipe is the Best
There are plenty of rhubarb cake recipes floating around, but what sets this one apart? First, this cake is lushly moist with just the right amount of tangy brightness, thanks to generous chunks of rhubarb in every bite. It’s an old fashioned recipe at heart, inspired by the easy cakes our grandmothers used to make—simple ingredients, big flavor, nothing fussy.
What truly makes this the best rhubarb cake? It’s not just easy to make (no mixer required!), but it’s incredibly versatile. Want to jazz things up? Add strawberries for a classic strawberry rhubarb cake twist. Need something for a potluck or a spring brunch? This recipe doubles perfectly and travels well. Plus, every tender crumb is loaded with rhubarb, so you get that gorgeous flavor in every forkful.
- Super moist texture that lasts for days
- Perfect balance of sweet and tangy
- Easy method – just 15 minutes to prep
- No hard-to-find ingredients
- Old fashioned charm with modern tips
- Flexible: make it with strawberries, top with cinnamon sugar, or bake as a coffee cake
Ingredients You’ll Need
Here’s what you’ll need to whip up this easy rhubarb cake. These are classic pantry staples, plus fresh or frozen rhubarb. Substitutions and add-ins are noted so you can create the perfect cake for your taste.
- Rhubarb: Fresh is best, but frozen works. Slice into ½-inch pieces. If you love a sweeter flavor, pair with chopped strawberries.
- All-purpose flour: Creates a light, tender crumb. You can sub up to ½ with whole wheat flour for a heartier cake.
- Granulated sugar: Sweetens the cake and balances the rhubarb.
- Butter: Melted butter brings rich flavor and moisture.
- Eggs: For structure and richness.
- Sour cream or buttermilk: Makes the cake extra moist and tender, with a gentle tang.
- Baking soda & baking powder: For lift.
- Salt: To enhance the flavors.
- Ground cinnamon (optional): For a cozy note (essential in some old fashioned versions!)
- Vanilla extract: For classic cake warmth.
- Optional toppings: Cinnamon sugar, sliced almonds, or a simple powdered sugar glaze
Easy Rhubarb Cake Instructions
1. Preheat the Oven & Prepare the Pan
- Begin by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly from the moment it goes in.
- Lightly grease a 9×9-inch square baking pan (or a similar-sized dish) with butter or non-stick spray. For extra insurance, you can line the bottom with parchment paper, leaving some overhang for easy removal later.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- 2 cups all-purpose flour (for a slightly nuttier texture, swap out ½ cup with whole wheat flour).
- 1 cup granulated sugar (adjust to taste—if using strawberries, you might reduce sugar slightly).
- 1 teaspoon baking soda (helps with rise and tenderness).
- 1 teaspoon baking powder (for extra lift).
- ½ teaspoon salt (balances sweetness and enhances flavor).
- 1 teaspoon ground cinnamon (optional, but adds warmth).
- Whisk well to eliminate lumps and ensure even distribution of leavening agents.
3. Combine the Wet Ingredients
- In a separate bowl, mix:
- ½ cup melted butter, slightly cooled (if it’s too hot, it might scramble the eggs).
- 2 large eggs, beaten (room temperature eggs blend more smoothly).
- ½ cup sour cream or buttermilk (adds moisture and a subtle tang—Greek yogurt also works).
- 1 teaspoon vanilla extract (for depth of flavor).
- Whisk until smooth and fully combined.
4. Blend Wet & Dry Mixtures
- Pour the wet ingredients into the dry ingredients.
- Use a spatula or wooden spoon to gently fold the batter together. Do not overmix—stop as soon as no dry streaks remain. Overmixing can lead to a dense cake.
5. Fold in the Rhubarb
- Add 2 cups of chopped rhubarb (fresh or frozen—no need to thaw if frozen, but toss in 1 tbsp flour to prevent sinking).
- If using strawberries, mix in ½ cup diced strawberries for natural sweetness.
- Fold gently to distribute the fruit evenly without crushing it.
6. Transfer to Pan & Add Toppings (Optional)
- Spread the batter evenly into the prepared pan.
- For extra crunch, sprinkle sliced almonds over the top.
- For a sweet crust, dust with cinnamon sugar (mix 1 tbsp sugar + ½ tsp cinnamon).
7. Bake to Perfection
- Place the pan in the center rack of the oven.
- Bake for 40–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
- Rotate the pan halfway through baking if your oven has hot spots.
8. Cool & Serve
- Let the cake cool in the pan for 15 minutes before slicing (this helps it set).
- For a pretty finish, drizzle with a powdered sugar glaze (mix ½ cup powdered sugar + 1–2 tsp milk or lemon juice) or dust with powdered sugar.
- Serve slightly warm with whipped cream or vanilla ice cream for extra indulgence!
Tips for the Perfect Rhubarb Cake
- Don’t overmix: Once the flour goes in, stir gently to avoid a tough cake.
- Fresh or frozen rhubarb? Frozen works beautifully—just add it straight from the freezer, no need to thaw (to avoid a mushy, wet cake).
- Sour cream vs. buttermilk: Both make a very moist, tender cake. Use what you have on hand.
- Jazz it up: Add 1 cup of sliced strawberries for a classic strawberry rhubarb cake, or try raspberries, blueberries, or chopped apples!
- Choose your topping: Cinnamon sugar gives a sweet crunch, but you can also dust with powdered sugar, glaze with lemon icing, or top with streusel.
- Baking pans: Use a metal 9×13 pan for classic sheet cake, or two 8-inch rounds for a layer cake—just adjust the time (see FAQs below). Cupcakes work too!
- Let it cool: This cake is extra moist, so let it cool at least 30-60 minutes before slicing to get nice, clean pieces.
- Storage: Rhubarb cake stays moist for 3-4 days at room temperature, covered. Or, freeze slices up to 3 months.
- For the best old fashioned feel: Serve with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Personal Tip: I always keep chopped rhubarb in my freezer to bake this easy rhubarb cake year-round. You never know when a craving will hit!
Frequently Asked Questions (FAQs)
Can you put rhubarb in a cake?
Absolutely! Rhubarb bakes up beautifully in cakes, adding an incredible tangy burst and keeping the crumb extra moist. It’s delicious on its own, or paired with strawberries for a sweet-tart twist.
Do you need to cook rhubarb before baking it in cake?
No need! Just wash, trim, and chop the rhubarb into small pieces. Tossing with a little sugar is optional, but the oven will do all the work.
Can I use frozen rhubarb?
Yes. Use straight from the freezer; do not thaw. Add directly to the batter to prevent extra moisture.
How do I make it dairy-free?
Substitute the sour cream or buttermilk with a non-dairy yogurt, and use a vegan butter alternative. The cake will still be wonderfully moist.
How long does rhubarb cake last?
It keeps moist and fresh for about 3 days, covered at room temperature, or 4-5 days in the fridge. Freeze slices for up to 3 months.
Can I make this as cupcakes, muffins, or in a Bundt pan?
Definitely! For muffins/cupcakes, bake 18-22 minutes. For a Bundt, grease very well, and bake 50-60 minutes. Check with a tester for doneness.
Can I reduce the sugar?
You can, but the tartness of rhubarb is quite pronounced. Reducing sugar by up to ¼ cup is usually fine for a mildly less sweet cake.
Whether you’re craving a taste of nostalgia or trying rhubarb in cake for the first time, this easy rhubarb cake is sure to become a new spring and summer favorite. With old fashioned roots, modern adaptability, and the sweet touch of strawberries if you like, it truly is the best way to celebrate rhubarb season. Which version will you try first?