Welcome the taste of spring into your kitchen with this incredible recipe for the Best Rhubarb Cake. This cake is wonderfully moist, surprisingly easy to make, and perfectly balances the tartness of fresh rhubarb with a sweet, buttery crumb. Get ready to impress your friends and family with this seasonal favorite!

Why You Will Love This Recipe

This recipe stands out because it delivers maximum flavor with minimal fuss. The texture is unbelievably tender, thanks to the combination of sour cream and buttermilk, ensuring it stays fresh for days. The natural tartness of the rhubarb cuts beautifully through the sweetness of the cake batter, offering a complex, satisfying flavor profile that brightens any afternoon tea or dessert spread. It truly captures the essence of fresh, seasonal baking.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain full-fat yogurt
• 1/4 cup buttermilk
• 2 cups chopped fresh rhubarb (about 1-inch pieces)
• 1/4 cup all-purpose flour (for coating rhubarb)
• For the Optional Glaze: 1 cup powdered sugar, 2-3 tablespoons milk or lemon juice

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan. Set aside.
2. In a medium bowl, whisk together the 1 1/2 cups flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. In a small bowl, stir the sour cream and buttermilk together until just combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the wet mixture (sour cream/buttermilk), beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
7. In a separate small bowl, toss the chopped rhubarb pieces with the remaining 1/4 cup of flour. This step helps prevent the fruit from sinking to the bottom of the cake.
8. Gently fold the floured rhubarb into the batter using a spatula.
9. Pour the batter into the prepared cake pan and spread evenly.
10. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary slightly depending on your oven.
11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
12. If using, whisk together the powdered sugar and milk/lemon juice until smooth. Drizzle over the cooled cake.

Expert Tips / Pro Tips

Achieving the perfect crumb relies on a few key techniques. Always ensure your butter and eggs are at room temperature; this allows them to emulsify properly, creating a lighter, airier structure. Do not overmix the batter once the flour is added; overmixing develops gluten, resulting in a tough cake. Tossing the rhubarb in flour is non-negotiable for this type of cake—it provides necessary friction to keep the chunky pieces suspended throughout the batter during baking. For the freshest tart flavor, use firm, bright red stalks of rhubarb.

Variations & Substitutions

For a richer flavor profile, substitute 1/4 cup of the granulated sugar with packed light brown sugar. If you don’t have buttermilk, you can create a substitute by adding 1 teaspoon of white vinegar or lemon juice to 1/4 cup of regular milk and letting it sit for 5 minutes before using. This cake pairs wonderfully with finely diced strawberries; substitute half of the rhubarb with strawberries for a classic combination. For a nutty crunch, fold in 1/2 cup of chopped pecans or walnuts along with the rhubarb.

Serving Suggestions

This Best Rhubarb Cake is delightful served slightly warm or at room temperature. A simple dusting of powdered sugar is traditional, but we highly recommend serving slices with a dollop of freshly whipped cream infused with a splash of vanilla bean paste. It also complements a scoop of high-quality vanilla bean ice cream or a scoop of lemon sorbet perfectly, especially on a warm spring evening.

Storage, Freezing & Reheating

To store, keep the cake tightly wrapped in plastic wrap or placed in an airtight container at room temperature for up to 4 days. If you added the glaze, it should still hold up well at room temperature. For longer storage, this cake freezes beautifully. Wrap the cooled, unglazed cake tightly in two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. To reheat, allow the frozen cake to thaw on the counter for several hours, or warm individual slices briefly in the microwave (about 15-20 seconds) before serving.

Nutrition Information

FAQ

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Do not thaw it first; simply toss the frozen, still-icy rhubarb directly with the flour coating and proceed with folding it into the batter. You may need to add 5-10 minutes to the baking time.

Why is my rhubarb sinking to the bottom?

This usually happens for two reasons: either the batter was overmixed, making it too thin, or you forgot to toss the rhubarb pieces in the 1/4 cup of flour designated for coating before adding it to the batter. The flour coating creates friction that helps suspend the fruit.

What temperature should the ingredients be?

For the best texture, room temperature is crucial for the butter, eggs, sour cream, and buttermilk. Cold ingredients will not combine smoothly, leading to a denser cake.

Best Rhubarb Cake

A delightfully moist and tender cake featuring the bright tang of fresh rhubarb, topped with a simple streusel for extra crunch.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Baking, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/2 cup Unsalted butter softened
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Sour cream
• 2 cups Rhubarb chopped into 1/2 inch pieces

For the Streusel Topping

• 1/2 cup All-purpose flour
• 1/4 cup Brown sugar packed
• 1/4 teaspoon Cinnamon
• 3 tablespoons Cold butter cut into small cubes

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt for the cake batter.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until just combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix. Gently fold in the chopped rhubarb pieces.
5. To make the streusel, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingertips or a pastry blender until coarse crumbs form. Sprinkle the streusel evenly over the batter in the prepared pan.
6. Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before releasing the sides of the springform pan. Cool completely on a wire rack before serving.

Notes

For a richer flavor, dust the cake with powdered sugar just before serving. Rhubarb stalks can vary greatly in tartness; adjust the sugar in the batter slightly if your rhubarb is exceptionally sour.