Rhubarb Cake has always felt like a special treat to me, a taste of spring that signals warmer days are truly here. I remember my mom making this cake every year when the rhubarb in her garden started coming in, filling our kitchen with the most wonderful tangy-sweet aroma. It’s such a simple rhubarb cake recipe, and the fact that it’s a homemade rhubarb cake makes it even more comforting. This moist rhubarb cake is incredibly forgiving, making it the perfect easy rhubarb cake recipe for bakers of all levels. Let’s get cooking!

Why You’ll Love This Rhubarb Cake

Incredible taste: A perfect balance of tart rhubarb and sweet cake.
Quick prep time: Get this easy rhubarb cake recipe in the oven in under 20 minutes!
Family-friendly: Even picky eaters will devour this delicious dessert.
Budget-friendly: Uses simple pantry staples and seasonal rhubarb.
Wonderfully moist rhubarb cake texture that melts in your mouth.
It’s a versatile treat, perfect for breakfast, a snack, or dessert.
This moist rhubarb cake is surprisingly simple to make from scratch.
A classic old fashioned rhubarb cake flavor everyone will enjoy.

Ingredients for Rhubarb Cake

Making this simple rhubarb cake from scratch is a joy, and here’s what you’ll need. You’ll find that the ingredients for this rhubarb cake are quite standard, making it an accessible homemade rhubarb cake. For a delightful rhubarb and custard cake vibe, the tartness of the rhubarb pairs beautifully with the creamy elements.

2 cups all-purpose flour – the base for our tender cake
1 teaspoon baking soda – helps the cake rise
1/2 teaspoon salt – balances the sweetness
1 cup granulated sugar – for a sweet cake batter
1/2 cup unsalted butter, softened – essential for a rich, moist texture
2 large eggs – bind everything together
1 teaspoon vanilla extract – adds that classic comforting flavor
1 cup sour cream – key for that wonderfully moist rhubarb cake feel
2 cups chopped fresh rhubarb – the star, make sure it’s chopped into bite-sized pieces
1/2 cup granulated sugar (for topping) – creates a lovely sweet crust
1 teaspoon ground cinnamon (for topping) – adds a warm, cozy spice

How to Make Rhubarb Cake

Following these steps will guide you to a perfect, simple rhubarb cake. You’ll love the aroma that fills your kitchen as this delicious dessert bakes!

Step 1: Preheat your oven to 350°F (175°C). Take a moment to properly grease and flour a 9-inch round cake pan. This ensures your beautiful rhubarb cake won’t stick.
Step 2: In a medium bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This dry mix forms the foundation of your cake.
Step 3: In a larger bowl, cream together the 1/2 cup softened unsalted butter and 1 cup granulated sugar. Beat them until the mixture is wonderfully light and fluffy. The texture here is key for a tender crumb.
Step 4: Beat in the 2 large eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the 1 teaspoon vanilla extract for that classic comforting aroma.
Step 5: Now, gradually add the dry ingredients to your wet ingredients, alternating with the 1 cup sour cream. Begin and end with the dry ingredients. Mix gently until everything is just combined – be careful not to overmix, as that can make your simple rhubarb cake tough.
Step 6: Pour half of the luscious batter into your prepared cake pan. Spread it evenly.
Step 7: Arrange the 2 cups chopped fresh rhubarb evenly over the batter. You’ll see those vibrant pink pieces peeking through, promising that signature tart flavor.
Step 8: Pour the remaining batter over the rhubarb, ensuring it’s covered.
Step 9: In a small bowl, combine the 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this delightful topping evenly over the cake. It will form a lovely, slightly crisp crust as it bakes.
Step 10: Bake for 40-50 minutes. You’ll know your rhubarb cake is ready when a wooden skewer inserted into the center comes out clean. The top should be golden brown and smell amazing.
Step 11: Let the cake cool in the pan for about 10 minutes. This allows it to set slightly. Then, carefully invert it onto a wire rack to cool completely. Enjoy this simple rhubarb cake!

Pro Tips for the Best Rhubarb Cake

I’ve learned a few tricks over the years to make sure my rhubarb cake turns out perfectly every time. These tips will help ensure your homemade rhubarb cake is a showstopper!

Use fresh, firm rhubarb stalks. Avoid any that look wilted or mushy.
Don’t overmix the batter once the flour is added; this is key for a tender crumb.
For an even more delicious rhubarb cake, try adding a handful of chopped nuts like walnuts or pecans to the batter.
Ensure your rhubarb is chopped into roughly equal pieces so it cooks evenly throughout the cake.

What’s the secret to perfect Rhubarb Cake?

The secret to a perfect rhubarb cake lies in balancing the tartness of the rhubarb with the sweetness of the cake. Using sour cream in the batter also contributes to a wonderfully moist texture, making it a delightful rhubarb tea cake.

Can I make Rhubarb Cake ahead of time?

Yes, you can definitely make this rhubarb cake ahead of time! Once completely cooled, store it at room temperature in an airtight container for up to 3 days. It’s a great make-ahead option.

How do I avoid common mistakes with Rhubarb Cake?

A common mistake is overmixing the batter, which can lead to a tough cake. Also, ensure your rhubarb isn’t too watery; patting it dry before adding it to the batter can help prevent a soggy bottom. For more baking tips, check out general baking advice.

Best Ways to Serve Rhubarb Cake

This versatile rhubarb cake is wonderful served in so many ways! For a truly decadent experience, try pairing a slice with a dollop of freshly whipped cream or a light dusting of powdered sugar. If you’re looking for something extra special, consider serving it alongside a scoop of vanilla bean ice cream. For those who love a bit of texture, a warm rhubarb crumble cake is a fantastic pairing, offering a delightful contrast to the tender cake.

Nutrition Facts for Rhubarb Cake

This easy rhubarb cake recipe offers a delightful treat. Here’s a breakdown of the approximate nutritional information per serving:

Calories: 350
Fat: 18g
Saturated Fat: 11g
Protein: 4g
Carbohydrates: 45g
Fiber: 2g
Sugar: 30g
Sodium: 200mg

Nutritional values are estimates and may vary based on specific ingredients used in your homemade rhubarb cake.

Rhubarb Cake: 1 Amazing Moist Treat - Rhubarb Cake - additional detail

How to Store and Reheat Rhubarb Cake

Properly storing your rhubarb cake ensures it stays delicious for days to come. After baking, let your cake cool completely on a wire rack. This prevents condensation, which can make it soggy. Once cool, transfer your rhubarb cake to an airtight container. You can store it at room temperature for up to 3-4 days, perfect for enjoying a slice of this old fashioned rhubarb cake throughout the week.

For longer storage, this wonderful rhubarb cake freezes beautifully. Wrap it tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw the cake overnight in the refrigerator. If you want to reheat a slice, a few seconds in the microwave or a short time in a low oven (around 300°F or 150°C) will bring back that lovely fresh-baked warmth.

Frequently Asked Questions About Rhubarb Cake

What is rhubarb cake?

Rhubarb cake is a delightful dessert featuring the unique tartness of rhubarb baked into a sweet, tender cake batter. It’s often made with fresh rhubarb, sugar, flour, and a leavening agent, resulting in a moist and flavorful treat that’s particularly popular in spring and early summer when rhubarb is in season. For more information on rhubarb, you can check out The Old Farmer’s Almanac guide to growing rhubarb.

How to make rhubarb cake?

Making a rhubarb cake is quite straightforward! Typically, you’ll cream butter and sugar, add eggs and vanilla, then alternate dry ingredients (like flour, baking soda, salt) with a liquid (like sour cream or milk). Fresh rhubarb is often layered into the batter, and the cake is baked until golden. Many recipes, like this simple rhubarb cake, include a sweet topping for extra flavor and texture.

Can I use frozen rhubarb for this cake?

Yes, you can absolutely use frozen rhubarb! If you’re using frozen rhubarb, make sure it’s thawed and well-drained. You might need to gently pat it dry with paper towels before adding it to the batter to avoid excess moisture, which could make your cake too wet. The baking time might also need a slight adjustment.

What are the best flavor pairings for rhubarb cake?

Rhubarb’s tartness pairs wonderfully with warm spices like cinnamon, nutmeg, and ginger, making a spiced rhubarb cake a popular choice. Vanilla is a classic complement, and for a richer flavor, almond extract can be lovely. If you’re aiming for a rhubarb and custard cake vibe, the cake itself is delicious served with a side of vanilla custard or a dollop of whipped cream.

Variations of Rhubarb Cake You Can Try

This simple rhubarb cake recipe is wonderfully adaptable, allowing you to explore different flavors and textures. If you’re looking for a more portable option, try baking it as a rhubarb loaf cake. Simply pour the batter into a greased and floured loaf pan and adjust the baking time accordingly, likely needing about 50-60 minutes. For a cozy, aromatic twist, consider making a spiced rhubarb cake by adding warm spices like cinnamon, nutmeg, and a pinch of ginger to the dry ingredients. You could also experiment with adding a streusel topping for extra crunch, turning it into a delightful rhubarb crumble cake. For those seeking healthier options, you can experiment with substituting some of the flour with whole wheat flour or using a sugar substitute, though this might alter the texture and sweetness.

Rhubarb Cake: 1 Amazing Moist Treat - Rhubarb Cake - main visual representation