Bake the Best Rhubarb Cake Ever – 2 Delicious Versions Inside!

There’s something delightfully nostalgic about rhubarb cake. Every time I bake it, I’m instantly transported back to summer afternoons in my grandmother’s kitchen — the aroma of fresh rhubarb filling the air, the warm hug of cinnamon, and the sound of her voice humming over a bubbling pot of jam. This Rhubarb Cake recipe is a beautiful nod to that memory — soft, moist, and packed with tart rhubarb in every bite.

Passed down from a dear friend who got it from her grandmother’s church circle, this cake is as simple as it is satisfying. Whether you’re baking it as a summer dessert when rhubarb is bursting from the garden or a cozy winter treat with a few seasonal twists, this recipe delivers pure comfort on a plate.

Why You’ll Love This Rhubarb Cake

• Soft, tender crumb with a subtle tang from buttermilk.
• Naturally sweet & tart balance with fresh rhubarb.
• No-fuss ingredients and easy steps.
• Customizable for any season—enjoy it warm in winter or chilled in summer.
• Freezer-friendly and perfect for make-ahead baking.

Ingredients You’ll Need

For the Cake:

• 1½ cups (300 g) brown sugar, packed
• ⅔ cup (145 g) vegetable oil
• 2 large eggs, room temperature
• 1 cup (245 g) buttermilk
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp vanilla extract
• 2½ cups (312.5 g) all-purpose flour
• 3 cups rhubarb, diced (fresh or frozen)

For the Topping:

• ¼ cup (50 g) granulated sugar

Let’s Talk Rhubarb

Rhubarb is one of those ingredients that signals the change of seasons. For best results, choose crisp, blemish-free stalks. But between us? I never fuss too much. Big, small, split-ended — all rhubarb is good rhubarb in my book. It’s the heart of this cake and brings that unmistakable tartness that balances the sweetness beautifully.

💡 Pro Tip: You can use frozen rhubarb too! Just thaw and drain before using — or toss it in frozen for a moister crumb.

How to Make Rhubarb Cake

Prep Time: 15 minutes
Cook Time: 50 minutes
Rest Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 12

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
2. Mix wet ingredients: In a large bowl, whisk together the brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla.
3. Add flour: Stir in the flour until just combined. Don’t overmix!
4. Fold in rhubarb: Gently fold in the diced rhubarb.
5. Pour and top: Pour the batter into the baking dish. Sprinkle granulated sugar evenly over the top.
6. Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve: Let it rest for at least 30 minutes before slicing. Optional: Serve with whipped cream or vanilla ice cream.

Winter Rhubarb Cake Variation

When the snow falls and cozy vibes take over, this cake transforms beautifully:

• Add warming spices: Mix 1 tsp cinnamon and ¼ tsp nutmeg into the flour.
• Toss rhubarb in sugar: Lightly dust frozen rhubarb with sugar and cinnamon before folding it into the batter.
• Serve warm: Pair with hot custard or a scoop of cinnamon ice cream.

Summer Rhubarb Cake Variation

Fresh, vibrant, and perfect for BBQs or garden gatherings:

• Add citrus zest: Stir in 1 tsp orange or lemon zest for a fresh pop.
• Top with strawberries: Add a few sliced strawberries on top before baking.
• Chill before serving: Let the cake cool completely and serve with whipped cream or crème fraîche.

Can I Freeze Rhubarb Cake?

Absolutely! This cake is a freezer’s best friend.

Freezing Instructions:

• Let the cake cool completely.
• Wrap tightly in plastic wrap and place in a freezer-safe container.
• Store for up to 3 months.
• To serve, thaw overnight in the fridge and bring to room temperature.

Tips for the Perfect Rhubarb Cake

• Don’t overmix the batter — mix until ingredients are just combined.
• If using frozen rhubarb, thaw and drain excess water or add directly for a denser texture.
• Sprinkle a mix of turbinado sugar and cinnamon for a crunchy top.
• This cake works great in muffin tins too — just reduce baking time to 20–25 minutes.

Why This Rhubarb Cake is a Family Favorite

This cake has been baked in kitchens for generations. It’s one of those rare desserts that feels rustic yet elegant, indulgent but not overly sweet. Whether you serve it on a hot July afternoon or a frosty December night, it brings comfort and a smile with every bite.

Inspired by American Heartland Traditions

Rooted in Midwestern kitchens and passed along through church cookbooks and handwritten recipe cards, rhubarb cake is a true American classic. It speaks to a time when simple ingredients made the most memorable treats — and that spirit lives on in every bite.

Nutrition Information (Per Serving)

• Calories: 345
• Fat: 15g
• Carbs: 48g
• Protein: 4g
• Sugar: 28g
• Fiber: 2g

More Delicious Rhubarb Recipes

• Oma’s Rhubarb Cake
• Strawberry Rhubarb Pie
• Rhubarb Muffins
• Rhubarb Compote

Have You Tried This Recipe?

Let me know how it turned out in the comments below! Did you make the summer or winter variation? Tag your creations on Instagram with #panoramarecipes— I’d love to see your cozy cakes and sunshine bakes!

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Rhubarb Cake

valerie

There’s something undeniably nostalgic about rhubarb cake — its sweet-tart aroma, the soft and moist crumb, and that comforting old-fashioned charm. This homemade Rhubarb Cake recipe is a heartwarming nod to generations past, with fresh (or frozen) rhubarb baked into a tender buttermilk batter and topped with a sweet sugar crust. Whether enjoyed chilled in summer or warm in winter, this cake brings cozy vibes all year round. It’s simple, freezer-friendly, and perfect for make-ahead baking — a true family favorite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 1 slice

Calories 345 kcal

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Medium mixing bowl (optional, for topping or prepping rhubarb)
• Whisk or electric hand mixer
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Kitchen scale (optional, for precise measurements)
• Cooling rack
• Toothpick or cake tester

Ingredients

  

• For the Cake:
• 1½ cups 300 g brown sugar, packed
• ⅔ cup 145 g vegetable oil
• 2 large eggs room temperature
• 1 cup 245 g buttermilk
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp vanilla extract
• 2½ cups 312.5 g all-purpose flour
• 3 cups rhubarb diced (fresh or frozen)
• For the Topping:
• ¼ cup 50 g granulated sugar

Instructions

 

• Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray.
• In a large mixing bowl, whisk together the brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla extract until smooth.
• Add flour and stir just until combined — don’t overmix.
• Gently fold in the diced rhubarb.
• Pour the batter into the prepared baking dish and sprinkle granulated sugar evenly over the top.
• Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to rest for at least 30 minutes before slicing.
• Optional: Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

Notes

Winter Variation: Add 1 tsp cinnamon and ¼ tsp nutmeg to the batter, and toss rhubarb with a sprinkle of sugar and cinnamon before baking. Serve warm with hot custard or cinnamon ice cream.

Summer Variation: Add 1 tsp lemon or orange zest to the batter and top with fresh sliced strawberries. Chill before serving with crème fraîche or whipped cream.

Frozen rhubarb works great — just thaw and drain, or bake from frozen for a moister texture.

This recipe makes excellent muffins, too! Pour into muffin tins and bake for 20–25 minutes.

Nutrition Information:

• Calories: 345
• Fat: 15g
• Carbohydrates: 48g
• Protein: 4g
• Sugar: 28g
• Fiber: 2g

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