Rhubarb Cake: Amazing 20-Min Spring Treat

August 28, 2025

Rhubarb Cake has been a springtime staple in my kitchen for years, ever since I first tasted my aunt Carol’s version at a family picnic. The tartness of the rhubarb, balanced by the sweet, tender crumb and that irresistible sugary crust, is pure magic. It’s truly the best rhubarb cake recipe for those moments when you want something special but don’t have a lot of time. This easy rhubarb cake recipe is so straightforward, even if you’re new to baking, you’ll nail it. It’s the kind of simple rhubarb cake that makes everyone ask for the recipe. Let’s get cooking!

Why You’ll Love This Rhubarb Cake

This recipe is a winner for so many reasons! It’s genuinely one of the easiest ways to celebrate spring’s star ingredient.

Incredible Flavor: The perfect balance of tart rhubarb and sweet, tender cake makes this a delightful rhubarb dessert cake.
Quick Prep: You can whip up this simple rhubarb cake in about 20 minutes, making it ideal for busy afternoons.
Budget-Friendly: Uses common pantry staples and seasonal rhubarb, keeping costs low.
Family-Friendly: Kids and adults alike adore this moist rhubarb cake, especially the sweet, crunchy topping.
Versatile: Enjoy it as a breakfast treat, an afternoon tea cake, or a simple dessert.
Guaranteed Success: Even if you’re a beginner, this easy rhubarb cake recipe is foolproof, promising a delicious outcome every time.
Perfect Texture: You’ll get a wonderfully moist rhubarb cake that’s never dry or crumbly.

Ingredients for Rhubarb Cake

Gathering your ingredients is the first step to creating this delightful rhubarb dessert cake. This recipe relies on a few key components to achieve that perfect texture and flavor. The fresh rhubarb, of course, brings that signature tartness that makes this cake so special, especially when tossed with a bit of brown sugar and cinnamon to enhance its flavor. The combination of all-purpose flour and baking soda ensures a good rise, while the butter and sugar create that wonderfully tender crumb. Having milk on hand helps achieve that desirable moist rhubarb cake texture. Don’t forget the extra flour, brown sugar, cinnamon, and melted butter for that irresistible topping!

2 cups all-purpose flour – for the cake base
1 teaspoon baking soda – helps the cake rise
1/2 teaspoon salt – balances the sweetness
1 cup (2 sticks) unsalted butter, softened – for richness and tenderness
1 1/2 cups granulated sugar – sweetens the cake
2 large eggs – bind the ingredients and add moisture
1 teaspoon vanilla extract – enhances the flavor
1/2 cup milk – contributes to a moist crumb
2 cups chopped fresh rhubarb – the star ingredient for that tart flavor
1/4 cup all-purpose flour – for the rhubarb topping
1/4 cup packed light brown sugar – sweetens and adds depth to the topping
1/2 teaspoon ground cinnamon – complements the rhubarb beautifully
2 tablespoons unsalted butter, melted – for a crisp, golden topping

How to Make Rhubarb Cake

Follow these simple steps to create a wonderfully moist rhubarb cake that’s perfect for any occasion. You’ll be amazed at how easy it is to get that delicious, tender crumb and tangy fruit flavor!

Step 1: Preheat your oven to 350°F (175°C). Generously grease and flour a 9×13 inch baking 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 base of our cake.
Step 3: In a large bowl, cream together the 1 cup (2 sticks) unsalted butter, softened and 1 1/2 cups granulated sugar until the mixture is wonderfully light and fluffy. The aroma is already starting to smell like a delicious rhubarb dessert cake!
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 flavor.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup milk. Start and end with the dry ingredients. Mix only until everything is just combined – overmixing can make the cake tough.
Step 6: In a separate small bowl, toss the 2 cups chopped fresh rhubarb with the 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1/2 teaspoon ground cinnamon. This mixture will create a lovely tart layer, reminiscent of a rhubarb crumble cake.
Step 7: Spread half of the cake batter evenly into your prepared baking pan.
Step 8: Scatter the prepared rhubarb mixture evenly over the batter. This is where the magic happens for our rhubarb streusel cake!
Step 9: Dollop the remaining batter over the rhubarb layer, trying to cover as much of the fruit as possible.
Step 10: Drizzle the 2 tablespoons unsalted butter, melted over the very top of the cake. This helps create a golden, slightly crisp topping.
Step 11: Bake for 40-50 minutes. You’ll know it’s ready when a wooden skewer inserted into the center of the cake comes out clean, indicating a perfectly baked rhubarb cake.
Step 12: Let the rhubarb cake cool completely in the pan on a wire rack before slicing and serving. This resting period is crucial for the cake to set properly.

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Pro Tips for the Best Rhubarb Cake

I’ve learned a few tricks over the years to make sure this rhubarb cake turns out perfectly every time. These tips help ensure you get that amazing flavor and texture!

Use fresh, vibrant rhubarb stalks; avoid any that look wilted or overly stringy.
Don’t overmix the batter once the flour is added. Just mix until combined for a tender crumb.
For an extra moist rhubarb cake, ensure your ingredients like eggs and milk are at room temperature before mixing.
If you like a stronger rhubarb flavor and don’t mind a slightly tangier topping, you can add a tablespoon of lemon juice to the rhubarb mixture.
Consider adding a simple streusel topping made from flour, brown sugar, and butter for an extra layer of flavor and texture, making it a true rhubarb crumble cake.

What’s the secret to a perfect Rhubarb Cake?

The real secret to a perfect, moist rhubarb cake is the balance between the tart rhubarb and the sweet batter, combined with not overmixing. Tossing the rhubarb with a little flour and sugar before adding it helps it distribute evenly and prevents it from sinking. For more baking inspiration, check out our recipes.

Can I make Rhubarb Cake ahead of time?

Yes, you absolutely can! You can prepare the batter and rhubarb mixture separately up to a day in advance and store them covered in the refrigerator. Assemble and bake when you’re ready. This makes it a great make-ahead option!

How do I avoid common mistakes with Rhubarb Cake?

To avoid common mistakes like a dry rhubarb cake, make sure not to overbake it; a skewer inserted should come out clean, not dry. Also, be careful not to overmix the batter, which can result in a tough texture. Ensure your rhubarb is fresh and properly chopped. Learning about proper baking techniques can help prevent these issues.

Best Ways to Serve Rhubarb Cake

This delightful rhubarb cake is incredibly versatile and shines in so many settings. For a lovely afternoon treat, serve it as a classic rhubarb tea cake, perhaps with a delicate cup of Earl Grey or a floral herbal blend. The tartness of the fruit pairs beautifully with the comforting sweetness of the cake. If you’re serving it as a dessert, a dollop of fresh whipped cream or a scoop of vanilla bean ice cream makes it extra special. For a more rustic feel, especially if you’ve made a rhubarb crumble cake variation, a drizzle of crème anglaise or a sprinkle of powdered sugar is perfect. You might also enjoy our Chinese-style Mango Chicken Stir-fry for a different flavor profile.

Nutrition Facts for Rhubarb Cake

Here’s a breakdown of the estimated nutritional information per slice for this delicious rhubarb dessert cake. This rhubarb cake is a treat that balances sweetness with the signature tang of rhubarb.

Calories: 350
Fat: 18g
Saturated Fat: 11g
Protein: 4g
Carbohydrates: 45g
Fiber: 2g
Sugar: 25g
Sodium: 200mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more healthy options, consider our Ground Beef Zucchini Casserole.

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How to Store and Reheat Rhubarb Cake

Properly storing your rhubarb cake ensures it stays delicious for days. Once your cake has cooled completely on a wire rack – and I mean *completely* cool, as warm cake can steam and make things soggy – you’ll want to find an airtight container. This is key for keeping these wonderful rhubarb baked goods fresh. Store the cooled rhubarb cake at room temperature for up to 3-4 days. If you have a particularly humid climate or want it to last longer, you can also refrigerate it, though I find room temperature is best for maintaining its texture.

For longer storage, freezing is a fantastic option. Wrap individual slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. This protects your rhubarb dessert cake from freezer burn. It should keep well for up to 3 months. To reheat, simply let a frozen slice thaw overnight in the refrigerator, then warm it gently in a low oven (around 300°F or 150°C) for about 10-15 minutes until heated through. You can also microwave it for a few seconds, but be careful not to overheat it. If you’re looking for other delicious baked goods, our Hamburger Mushroom Bake is a great choice.

Frequently Asked Questions About Rhubarb Cake

What is rhubarb cake and why is it so popular?

Rhubarb cake is a delightful dessert featuring the unique tartness of rhubarb baked into a sweet, tender cake, often with a crumble or streusel topping. It’s popular, especially in spring and early summer, because it perfectly balances sweet and tart flavors, making it a refreshing change from richer cakes. It’s a wonderful way to enjoy seasonal produce! For more information on rhubarb, you can visit the RHS website.

How do I make rhubarb cake taste amazing?

To make a truly amazing rhubarb cake, start with fresh, vibrant rhubarb. Ensure you don’t overmix the batter after adding the flour, as this can lead to a tough texture. Tossing the chopped rhubarb with a bit of flour, sugar, and cinnamon before adding it to the batter helps it distribute evenly and enhances its flavor. A drizzle of melted butter on top before baking also creates a lovely golden crust, making it a truly delicious rhubarb dessert cake. You can find more tips on baking at King Arthur Baking.

Can I use frozen rhubarb for this cake?

Yes, you can definitely use frozen rhubarb! If using frozen rhubarb, you don’t need to thaw it first. Just make sure to drain off any excess liquid after thawing, or if baking directly from frozen, you might need to add a few extra minutes to the baking time. The texture might be slightly softer, but the flavor will still be delicious in your rhubarb cake. This is a common practice for many fruit-based recipes, similar to how you might prepare coconut chicken meatballs if using frozen fruit.

What are good pairings for Rhubarb Cake?

This rhubarb cake is fantastic on its own, but it also pairs wonderfully with a cup of tea, making it a perfect rhubarb tea cake. For a more decadent dessert, serve it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A drizzle of crème anglaise also complements the tartness of the rhubarb beautifully. For other dessert ideas, consider our Mediterranean Chicken Gyros.

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