Nothing beats the flavor of a sweet cake made with slightly sour rhubarb in this rhubarb cake recipe.
With just a handful of ingredients that you likely have on hand, this rhubarb cake recipe is easy to make, extra 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.
A Delicious Summer Cake
- Moist and delicious, rhubarb cake is a sweet/tart treat with its own unique flavor.
- This recipe uses ingredients you likely have on hand along with some rhubarb stalks.
- This cake can be made when rhubarb is plentiful but it also freezes beautifully. So make a cake or two (or muffins) to save for later?
- Fresh rhubarb is always best but if the craving for rhubarb cake comes up off-season, frozen will do. Simply allow it to thaw and pat dry with a clean paper towel before using.
- It tastes so good with some ice cream, whipped cream, or vanilla custard.
Rhubarb: Choose stalks that are ripe and firm with a clean, sweet scent. Rinse the stalks thoroughly and chop them into even pieces. If there isn’t enough rhubarb to equal 3 cups, add sliced strawberries or chopped apples. Or, if you have extra rhubarb, if can be chopped or you can freeze it.
- Flour – This cake batter uses all-purpose flour.
- Butter – Use unsalted butter. If you only have salted, reduce or leave out 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 use up that 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 (per the recipe below). Pour the cake batter into the prepared baking dish or cake pan.
- Sprinkle with cinnamon sugar and bake.
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!
Sweet & tart rhubarb cake is the best way to use up all that summer harvest!
Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
Whisk flour, salt, & baking soda in a large bowl. Set aside.
In a small bowl, combine sugar, milk, melted butter, lemon juice, and vanilla. Stir in the egg.
Add the rhubarb to the flour mixture and gently mix.
Add the milk mixture to the flour mixture and stir with a spatula until combined.
Pour the cake mixture into the prepared pan.
Combine the sugar and cinnamon and sprinkle over the cake.
Bake 40-45 minutes, or until a toothpick comes out clean.
Cool and serve with ice cream.
- Mixing the rhubarb with the flour first ensures it doesn’t sink to the bottom of the cake.
- Rhubarb is very tart so there is a little bit of extra sweetness in this cake.
- Make sure all ingredients are at room temperature.
Leftover cake can be kept for up to 3 days at room temperature in a covered container.
Freeze portions by wrapping in plastic wrap and storing in zippered bags for up to 10 weeks. Thaw at room temperature.
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.
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