Estimated reading time: 10 minutes
As the days grow longer and the first stalks of vibrant, tart rhubarb appear, there’s one baking project that instantly springs to mind: rhubarb cake. There’s something undeniably charming and nostalgic about a slice of tender, moist cake dotted with bursts of tangy rhubarb, especially when it’s warm from the oven. Whether you’re a seasoned baker with rhubarb-stained cutting boards or a curious newcomer to this delightful plant, finding the best rhubarb cake recipe can be a joy. This guide is designed to be your go-to for an easy rhubarb cake recipe that delivers perfect results every time. It’s a classic, homemade rhubarb cake recipe that balances the-tartness of rhubarb with a sweet, buttery crumb. Beyond just the steps, we’ll dive into rhubarb cake recipes with variations like a delicious rhubarb cake with streusel topping, share expert tips for baking success, answer common questions, and make sure you have everything you need to create a truly memorable rhubarb dessert.
Table of contents
- Why You’ll Love This Rhubarb Cake Recipe
- Is Rhubarb a Fruit or a Vegetable? (And Why it Matters for Baking)
- Ingredients for Your Delicious Rhubarb Cake
- Ingredient Notes & Substitutions:
- Equipment Needed
- How to Make Rhubarb Cake: Step-by-Step Instructions
- Expert Tips for a Perfect Rhubarb Cake
- Delicious Rhubarb Cake Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion: Bake Your Perfect Rhubarb Cake
Why You’ll Love This Rhubarb Cake Recipe
What makes this particular rhubarb cake recipe stand out?
- It’s Easy: Designed for accessibility, even for beginner bakers. No complicated techniques here!
- Perfect Texture: This recipe yields a wonderfully moist and tender crumb that pairs-beautifully with the rhubarb.
- Balanced Flavor: The natural tartness of the rhubarb is perfectly complemented by the cake’s sweetness.
- Versatile: Easy to adapt with simple variations like a streusel topping, spices, or other fruit additions.
- Uses Seasonal Rhubarb: The best way to enjoy fresh, seasonal rhubarb!
Is Rhubarb a Fruit or a Vegetable? (And Why it Matters for Baking)
Before we dive into the recipe, let’s clear up a common question: Is rhubarb a fruit or a vegetable? Botanically speaking, rhubarb is a vegetable. It’s the stalk of a plant, similar to celery. However, culinarily, it’s almost always used as a fruit, especially in desserts like pies, crumbles, jams, and, of course, rhubarb cake.
Why does this matter for baking? Rhubarb is significantly more tart than most fruits. Its high acidity means it requires a good amount of sugar to balance its flavor. It also releases quite a bit of liquid when heated. Our recipe accounts for this by finding the right sugar ratio and ensuring the cake batter is sturdy enough to hold up to the moisture released by the rhubarb.
Ingredients for Your Delicious Rhubarb Cake
Gather your ingredients! For this homemade rhubarb cake recipe, you’ll need:
- Fresh Rhubarb: 3 cups, trimmed and chopped into ½ to ¾-inch pieces. (See notes on preparing rhubarb below).
- All-Purpose Flour: 2 cups. Make sure it’s spooned and leveled for accuracy.
- Granulated Sugar: 1 ½ cups (divided – 1 ¼ cups for the cake, ¼ cup to toss with rhubarb). The divided sugar helps draw out some moisture from the rhubarb and sweetens the pieces directly.
- Baking Powder: 2 teaspoons. Provides lift and tenderness.
- Salt: ½ teaspoon. Enhances the other flavors.
- Unsalted Butter: ½ cup (1 stick), softened to room temperature. Provides richness and contributes to a tender crumb.
- Large Eggs: 2, at room temperature. Eggs bind the ingredients and add structure and richness.
- Vanilla Extract: 1 teaspoon. A classic flavor enhancer for baked goods.
- Milk or Buttermilk: ¾ cup. Adds moisture and reacts with the baking powder for extra lift. Buttermilk adds a slight-tang and can make the cake even more tender.
- Optional Additions: Cinnamon, nutmeg, lemon zest (see variations section).
Ingredient Notes & Substitutions:
- Rhubarb Preparation: Always trim off the leaves (they are toxic!) and the very end of the stalk. Wash the stalks. If the stalks are very thick and fibrous, you can lightly peel them, but typically, chopping is sufficient. Don’t chop the pieces too small, or they might completely disintegrate during baking. ½ to ¾-inch pieces are ideal.
- Fresh vs. Frozen Rhubarb: You can use frozen rhubarb. Do not thaw it beforehand; use it frozen. It might release slightly more liquid, but the sugar toss helps mitigate this. If using frozen, you might want to toss the frozen rhubarb with the ¼ cup of sugar and 1-2 tablespoons of flour before folding it into the batter to help absorb excess moisture.
- Butter: Ensure your butter is properly softened – it should yield slightly when pressed, but not be melted. This is crucial for creaming properly. If you prefer using oil, you can substitute the butter with ½ cup of neutral-flavored oil (like vegetable or canola oil). This often results in a very moist cake, though the flavor-profile will be slightly different.
- Milk/Buttermilk: If you don’t have buttermilk, you can make your own “sour-milk” by adding 1 tablespoon of white-vinegar or lemon juice to a liquid measuring cup, then adding enough milk to reach ¾ cup. Let it sit for 5-10 minutes until it curdles slightly.
- Sugar Amount: The amount of sugar is carefully balanced for tart rhubarb. If your rhubarb is less tart (e.g., later in the season), you could potentially slightly reduce the sugar, but for classic rhubarb, this amount works well.
Equipment Needed
- 8×8 inch or 9×9 inch square baking pan, or a 9-inch round cake pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (handheld or stand mixer) or sturdy whisk/spoon
- Rubber spatula
- Measuring cups and spoons
- Cutting board and knife
How to Make Rhubarb Cake: Step-by-Step Instructions
Follow these simple steps for a perfect rhubarb cake:
- Preheat oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line with parchment.
- Mix dry ingredients:
In a medium-bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar:
In a large-bowl, use a hand mixer to cream-butter and sugar until-light and fluffy (about 3 minutes).
- Add eggs and vanilla:
Mix in eggs one at a time, then add vanilla.
- Combine wet and dry:
Add half the dry ingredients to the wet mixture, mix, then stir in the sour cream. Add remaining dry-ingredients and stir until just combined.
- Fold in rhubarb:
Gently mix chopped rhubarb into the batter.
Pour batter into prepared-pan and smooth the top. - Make streusel (optional):
In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over the batter.
- Bake
Bake for 40–45 minutes, or until a toothpick comes out clean.Cool completely before slicing. Serve plain or with whipped cream.
Expert Tips for a Perfect Rhubarb Cake
Getting perfect results with your rhubarb cake recipe is easy with these simple tips:
- Don’t Overmix: Overmixing flour develops gluten, which can make your cake tough. Mix until the ingredients are just-combined after adding the dry ingredients and milk.
- Proper Rhubarb Prep: Ensure you’ve trimmed the leaves and chopped the stalks relatively uniformly. Tossing with sugar helps prevent the rhubarb from sinking to the bottom and also draws out some moisture, concentrating the flavor slightly.
- Room Temperature Ingredients: Butter, eggs, and milk (or buttermilk) should ideally be at room temperature. This helps them emulsify properly with the other ingredients, resulting in a smoother batter and a better cake texture.
- Testing for Doneness: Use a wooden skewer or tooth-pick and insert it into the center of the cake. If it comes out clean (maybe with a few moist crumbs attached), the cake is done. If it has wet batter, it needs more time. If your pan is very full, check in a couple of spots. The cake should also start pulling away slightly from the edges of the pan.
- Cooling is Key: Resist the urge to immediately slice into a piping hot cake. Allowing it to cool in the pan and then on a rack helps the structure set and makes for cleaner slices. The rhubarb also finishes setting as it cools.
Delicious Rhubarb Cake Variations
This easy rhubarb cake recipe is a fantastic base for customization! Here are a few popular variations to try:
- Rhubarb Upside-Down Cake: Arrange rhubarb at the bottom with a brown sugar glaze before adding batter.
- Rhubarb Coffee Cake: Add cinnamon and nutmeg to the batter and serve with coffee.
- Rhubarb and Strawberry Cake: Replace 1 cup of rhubarb with chopped fresh strawberries.
- Vegan Rhubarb Cake: Use plant-based yogurt and flax eggs (01 tbsp ground flax + 03 tbsp water per egg).
Serving Suggestions
This rhubarb cake is delicious on its own, but it’s even better with simple accompaniments. Serve slices warm or at room-temperature with:
- A dollop of whipped cream
- A scoop of vanilla ice cream
- A drizzle of custard or crème anglaise
- Greek yogurt for a slightly healthier option
- A dusting of powdered sugar
It pairs-wonderfully with a cup of coffee or tea, making it a perfect “snacking cake” or coffee cake.
Storage Instructions
Proper storage will keep your homemade rhubarb cake fresh:
- Room Temperature: Store leftover-cake in an airtight container at room temperature for 2-3 days. Rhubarb cake tends to stay quite moist.
- Refrigerator: For longer storage, or if your kitchen is warm, store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Rhubarb cake freezes well! Wrap individual slices or the whole cooled cake tightly in plastic-wrap, then in aluminum foil or place in a freezer-safe bag/container. Freeze for up to 2-3 months. Thaw at room temperature.
Frequently Asked Questions (FAQs)
Yes! Use the frozen rhubarb directly without thawing. Toss it with the ¼ cup sugar and 1-2 tablespoons of flour before gently folding it into the batter.
Usually, no. Unless the stalks are very thick, old, and fibrous, chopping is sufficient. The skin softens nicely during baking. Always remove the leaves as they are toxic.
This can happen for a few reasons:
* Too much rhubarb: Using more rhubarb than the recipe calls for will add excess moisture.
* Not draining/sugaring rhubarb: Tossing the rhubarb with sugar helps draw out some moisture before baking and prevents it all from being released into the batter.
Stored properly at room temperature, it lasts about 2-3 days. In the refrigerator, it can last up to 5 days.
A: This specific recipe is developed for traditional baking. Converting it to be reliably gluten-free or vegan would require significant modifications and testing, often involving different flour blends, egg substitutes, and fat sources. You would likely need to find a recipe specifically designed for those dietary needs.
Conclusion: Bake Your Perfect Rhubarb Cake
Baking a rhubarb cake is a simple pleasure, a perfect way to welcome spring and summer flavors into your kitchen. This easy rhubarb cake recipe provides a reliable foundation for a moist, tender, and perfectly balanced dessert. With our tips and suggested variations, you can easily customize it to your liking – maybe adding that irresistible rhubarb cake with streusel topping or a hint of cinnamon.
So grab those beautiful rhubarb stalks, gather your ingredients, and get ready to fill-your home with the delicious aroma of homemade rhubarb cake. It’s more than just a recipe; it’s a taste of the season.
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The Best Rhubarb Cake Recipe
Equipment
- 9×13-inch (23×33 cm) baking pan
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring Cups and Spoons
- Spatula
Ingredients
Cake Base:
- 2 cups 250g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup 240ml sour cream or Greek yogurt
- 2 cups 240g chopped fresh rhubarb
Optional Streusel Topping:
- 1/2 cup 100g brown sugar
- 1/3 cup 40g all-purpose flour
- 1/4 cup 60g cold butter
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
- Fold in chopped rhubarb gently.
- Pour batter into the prepared pan and smooth the top.
- For the streusel topping, combine brown sugar, flour, and cinnamon in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing. Serve plain or with whipped cream.
