Rhubarb Cake Recipe

This easy rhubarb cake recipe combines tart rhubarb, buttery vanilla cake, and a tender crumb into a cozy homemade dessert perfect for brunch, coffee breaks, or spring gatherings. Beginner-friendly and simple to prepare, this moist cake delivers balanced sweet-tart flavor with every slice.

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: slices

Calories: 285kcal

Author: Chloe White

Cost: $8

Equipment

9-inch square cake pan
Mixing bowls
whisk
rubber spatula
Measuring cups and spoons

Ingredients

2 cups fresh rhubarb, chopped into 1/2-inch pieces
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
2 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground cinnamon
1 tbsp coarse sugar for topping

Instructions

Preheat the oven to 350°F and grease a 9-inch square pan or 8-inch round cake pan. Line the bottom with parchment paper if desired.
Wash the rhubarb, trim the ends, discard the leaves, and chop the stalks into 1/2-inch pieces.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients in two additions, alternating with the buttermilk, and stir just until combined.
Fold the chopped rhubarb into the batter until evenly distributed.
Spread the batter evenly into the prepared pan and sprinkle coarse sugar over the top if desired.
Bake for 38 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the cake for at least 20 minutes before slicing and serving.

Notes

Use fresh rhubarb for the best texture, but frozen rhubarb works well if thawed, drained, and dried first. Avoid overmixing the batter to keep the cake tender. Add strawberries, orange zest, cinnamon, or chopped nuts for easy flavor variations. Let the cake cool for at least 20 minutes before slicing for cleaner pieces.

Nutrition