Welcome to your new favorite dessert! This BEST EVER EASY RHUBARB CAKE is a delightful treat that perfectly balances tart rhubarb with a sweet, tender crumb. It’s incredibly simple to make, making it perfect for both novice bakers and seasoned pros looking for a quick win.

Why You Will Love This Recipe

You’ll adore this BEST EVER EASY RHUBARB CAKE for its incredible ease of preparation and its wonderfully balanced flavors. The moist cake base is the perfect complement to the slightly tart rhubarb, creating a dessert that’s not too sweet. It’s a fantastic way to showcase seasonal rhubarb and is always a crowd-pleaser at any gathering. Plus, it smells divine while baking!

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) milk
• 2-3 cups (300-450g) chopped fresh rhubarb (about 1/2-inch pieces)
• 1 tablespoon granulated sugar (for topping)
• 1/2 teaspoon ground cinnamon (for topping, optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the softened butter and 1 3/4 cups of granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Gently fold in the chopped rhubarb.
7. Pour the batter into the prepared baking pan and spread it evenly.
8. In a small bowl, combine the 1 tablespoon of granulated sugar and the cinnamon (if using). Sprinkle this mixture evenly over the top of the batter.
9. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan on a wire rack before slicing and serving.

Expert Tips / Pro Tips

To ensure the BEST EVER EASY RHUBARB CAKE turns out perfectly, consider these pro tips. Make sure your butter and eggs are at room temperature for optimal creaming and emulsification. Don’t overmix the batter once the flour is added; this can lead to a tough cake. If your rhubarb is particularly tart, you might want to add an extra teaspoon of sugar to the batter or increase the topping sugar slightly. Ensure your rhubarb pieces are relatively uniform in size so they cook evenly.

Variations & Substitutions

This recipe is wonderfully adaptable! For a different flavor profile, try adding 1/2 cup of fresh blueberries or raspberries along with the rhubarb. You can substitute Greek yogurt or sour cream for the milk for a richer, more tender cake. If you don’t have fresh rhubarb, frozen rhubarb can be used; just ensure it’s well-drained to avoid a soggy cake. For a delightful crunch, sprinkle some chopped nuts like walnuts or pecans over the topping before baking.

Serving Suggestions

This BEST EVER EASY RHUBARB CAKE is delicious served warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a classic dessert experience. A light dusting of powdered sugar also adds an elegant touch. For a more decadent treat, drizzle it with a simple glaze made from powdered sugar and a little milk or lemon juice.

Storage, Freezing & Reheating

Store any leftover BEST EVER EASY RHUBARB CAKE in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to a week. To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat slices gently in a low oven (around 300°F or 150°C) for a few minutes until warmed through.

Nutrition Information

Please note that nutrition information is an estimate and can vary based on ingredients and portion sizes used.

FAQ

Can I use frozen rhubarb for this cake?

Yes, you can use frozen rhubarb. However, it’s important to thaw it completely and drain off as much liquid as possible before adding it to the batter to prevent the cake from becoming too wet.

My rhubarb is very tart, how can I make the cake sweeter?

You can increase the sugar in the batter slightly (up to an additional 1/4 cup) or increase the amount of sugar and cinnamon sprinkled on top before baking. You could also add a few sweeter fruits like strawberries or raspberries to balance the tartness.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. The edges should also be pulling away slightly from the sides of the pan, and the top should be golden brown.

Can I make this cake as cupcakes?

Yes, you can bake this as cupcakes! Fill lined muffin tins about two-thirds full and bake for approximately 20-25 minutes, or until a toothpick comes out clean. Keep an eye on them as baking times can vary.

BEST EVER EASY RHUBARB CAKE

A simple and delicious rhubarb cake, perfect for using up fresh rhubarb. This cake is moist, tender, and bursting with tangy rhubarb flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 slices

Course: Baking, Dessert

Cuisine: American, European

Calories: 380

Ingredients Method Notes

Ingredients

  

Rhubarb Filling

• 4 cups rhubarb trimmed and chopped into 1-inch pieces
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Cake Batter

• 1 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, combine chopped rhubarb, 1/2 cup granulated sugar, cornstarch, and 1 tsp vanilla extract. Toss gently to coat. Set aside.
3. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Spread half of the cake batter evenly into the prepared baking pan. Spoon the rhubarb mixture over the batter, then dollop the remaining cake batter over the rhubarb. Use a knife or spatula to gently swirl the batter, ensuring most of the rhubarb is covered.
8. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The topping should be golden brown.
9. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. This cake is delicious served warm or at room temperature.

Notes

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.