This rhubarb cake is incredibly easy to make, requiring only basic pantry ingredients and fresh rhubarb. It has a nostalgic, old-fashioned charm and is perfect for spring and early summer baking. The tartness of the rhubarb balances beautifully with the sweet, buttery cake, making it a comforting dessert or a delightful addition to brunch or coffee time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh rhubarb stalks
Granulated sugar
All-purpose flour
Baking soda
Salt
Egg
Buttermilk
Butter
Vanilla extract
Brown sugar (optional, for topping)
Cinnamon (optional, for topping)
Directions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Wash and dice the rhubarb into small, bite-sized pieces and set aside.
Cream together butter and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Add the dry ingredients to the wet mixture alternately with the buttermilk, mixing just until combined.
Fold in the chopped rhubarb gently, making sure it’s evenly distributed in the batter.
Spread the batter evenly into the prepared baking dish.
Optional topping: mix brown sugar and cinnamon, and sprinkle over the top for a sweet, crunchy finish.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan before slicing and serving.
Servings and timing
This Fresh Rhubarb Cake serves 10–12 people. Prep time: 15 minutes Cook time: 45 minutes Total time: about 1 hour
Variations
Swap out half the rhubarb with strawberries for a classic strawberry-rhubarb twist.
Add chopped nuts, such as walnuts or pecans, to the batter for texture.
Use sour cream instead of buttermilk for a slightly richer flavor.
Drizzle with a simple vanilla glaze for added sweetness.
Bake in muffin tins for individual servings.
Storage/Reheating
Store leftover rhubarb cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven for 10 minutes. This cake also freezes well. Wrap tightly and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
FAQs
Can I use frozen rhubarb?
Yes, but thaw and drain it well before using to avoid excess moisture in the batter.
Do I need to peel rhubarb before using?
No, rhubarb does not need to be peeled. Just wash it thoroughly and trim the ends.
What does rhubarb taste like?
Rhubarb has a tart, tangy flavor that pairs beautifully with sweet ingredients in baked goods.
Can I make this cake dairy-free?
Yes, you can substitute non-dairy milk mixed with vinegar or lemon juice for the buttermilk and use dairy-free butter.
Is rhubarb poisonous?
The stalks are safe to eat when cooked or raw, but the leaves are toxic and should be discarded.
How do I keep the rhubarb from sinking?
Toss the rhubarb pieces in a little flour before folding them into the batter to help suspend them evenly.
Can I add fruit other than rhubarb?
Yes, berries like raspberries or chopped apples work well with or in place of rhubarb.
Can I make this cake in advance?
Absolutely. It tastes even better the next day once the flavors have melded.
Should I refrigerate rhubarb cake?
If keeping longer than 2 days, yes—store it in the fridge to maintain freshness.
Can I use a different pan size?
Yes, you can use an 8×8 or round cake pan, but adjust baking time accordingly.
Conclusion
Fresh Rhubarb Cake is a delightful way to showcase one of spring’s most unique ingredients. With its moist texture, just-right sweetness, and bright rhubarb flavor, this cake is a seasonal staple that’s easy to prepare and always a hit. Serve it as a simple dessert, a coffee companion, or a sweet way to end a springtime meal.
Fresh Rhubarb Cake is a moist and tender dessert that showcases the tart, fruity flavor of rhubarb. Easy to prepare and bursting with seasonal charm, it’s perfect for spring or summer baking, whether served plain or with whipped cream.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:10-12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups fresh rhubarb, diced
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup butter, softened
1 teaspoon vanilla extract
1/3 cup brown sugar (optional, for topping)
1 teaspoon cinnamon (optional, for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Wash and dice rhubarb into small pieces and set aside.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Add the dry ingredients to the wet mixture alternately with buttermilk, mixing just until combined.
Gently fold in the diced rhubarb until evenly distributed.
Spread the batter into the prepared baking dish.
Optional: mix brown sugar and cinnamon and sprinkle evenly over the top of the batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan before slicing and serving.
Notes
Toss rhubarb with a little flour to prevent sinking.Use sour cream instead of buttermilk for a richer cake.Swap half the rhubarb for strawberries for a fruity twist.Add chopped nuts for extra texture.This cake freezes well—wrap tightly and freeze up to 3 months.
