Rhubarb Cake
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!
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