If you’re looking for a cozy, tangy-sweet dessert that screams spring, Rhubarb Cake is your go-to treat. Made with fresh, tart rhubarb, this moist cake is the perfect balance of sweet and sour—great for afternoon tea, brunch, or even a light summer dessert. Let’s bake this simple, homestyle rhubarb cake together!
📝 Ingredients You’ll Need
For the cake batter:
- 1½ cups fresh rhubarb, diced
- 1 cup granulated sugar
- ½ cup unsalted butter (room temp)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the topping (optional but amazing):
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
👨🍳 Step-by-Step Instructions
Step 1: Prep the Rhubarb
Wash and dice your fresh rhubarb into ½-inch pieces. Set aside on a paper towel to remove excess moisture. This prevents sogginess in the cake.
CookWithKushal Tip:
If rhubarb isn’t in season, you can use frozen rhubarb—just thaw and drain it completely.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract, then beat again until fully incorporated.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution and helps with cake rise.
Step 4: Combine Wet and Dry
Add the dry ingredients to the wet in 3 batches, alternating with buttermilk. Begin and end with flour. Mix just until combined—do not overmix.
Step 5: Fold in the Rhubarb
Using a spatula, gently fold the rhubarb into the batter. The batter will be thick, but that’s perfect!
CookWithKushal Tip:
Add a tablespoon of flour to coat rhubarb pieces before folding them in. It helps prevent them from sinking to the bottom.
Step 6: Pour & Smooth the Batter
Grease a 9×13-inch baking dish or line it with parchment paper. Pour the batter in and smooth the top with a spatula.
Step 7: Add Optional Crumb Topping
In a small bowl, mix brown sugar, cinnamon, and cold butter with your fingertips until crumbly. Sprinkle generously over the batter.
CookWithKushal Tip:
Want a bakery-style finish? Add chopped walnuts or oats to the topping for extra texture.
Step 8: Bake!
Preheat your oven to 350°F (175°C). Bake the cake for 40–45 minutes, or until a toothpick inserted comes out clean and the top is golden brown.
Step 9: Cool and Serve
Let the cake cool in the pan for 15–20 minutes. Slice and serve warm or at room temperature. Pairs beautifully with whipped cream or vanilla ice cream!
🍽️ Serving Suggestions
- Serve with hot tea or cold lemonade.
- Add a dollop of Greek yogurt for a breakfast twist.
- Great for potlucks and picnics!
💡 Storage Tips
- Store leftovers in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days.
- You can also freeze the cake (without topping) for up to 2 months. Thaw at room temp before serving.
🔥 CookWithKushal (Chef) Pro Tips
- Balance the tang – If rhubarb is too tart, sprinkle a little extra sugar on top before baking.
- Flour swap – Try using half whole wheat flour for a healthier take.
- Vegan version – Use plant-based butter, flax egg, and almond milk + vinegar in place of buttermilk.
🌟 Why This Rhubarb Cake Wins Hearts
- Perfectly moist and fluffy
- Easy for beginners
- Seasonal and sustainable
- A nostalgic dessert that feels homemade