This simple and classic rhubarb cake is full of flavor in every bite. The mix of the tart rhubarb with the other ingredients makes this a delicious and moist rhubar cake. It is perfect for the Spring with the fresh rhubarb and a treat to share with everyone!
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This cake recipe comes from my grandmother. Often times basic cakes from family members past are so special to create for our own families and friends. The memory that this cake brings is always one of family gatherings and my grandmothers famous rhubarb cake. Nothing extra ordinary, but still a sweet memory to have and now to share with others.
Cake is honestly not my favorite dessert. It often tends to be dry and lacking in flavor. This rhubarb cake however, does not disappoint. It is very moist and has a beautiful texture and flavor with the added rhubarb. The cake can also go well with a basic cream cheese frosting (which I will share below as well) or just a cinnamon and sugar sprinkle on top.
Looking for other delicious cakes with special add -ins. Try my chocolate zuchinni cake or my einkorn rhubarb cake.
Tips for making Rhubarb Cake
- Use fresh chopped rhubarb. Fresh rhubarb will not add more liquid like frozen rhubarb would. It also keeps its form and does not condense into a mushy texture like frozen often can.
- A whole fat milk or buttermilk will make this recipe have a richer flavor. I have not tested the recipe with dairy free milk.
- Store in the refrigerator to keep fresher longer.
- Unbleached all-purpose flour is what I use for this recipe. I have not tried it with other flour.
- Not over baking or under baking the cake is key. Under baked and it will be gooy. Overbaked and it will dry out and get crusty on top.
Ingredients and Tools needed
Equipment:
Mixing bowl or stand up mixer
spatula
9 x 13 baking dish
cutting board
knife – for cutting rhubarb
measuring spoons
Ingredients:
freshly chopped rhubarb
milk
eggs
vanilla
coconut oil or butter
brown sugar
baking soda
all-purpose flour
Cream cheese frosting ingredients
cream cheese
butter
vanilla
confectioners sugar
How to make Rhubarb Cake
Preheat oven to 350 degrees. Wash and chop the fresh rhubarb and set aside to add later.
In a mixing bowl or stand mixer cream the slightly softened butter and brown sugar.
Add eggs, one at a time, beating well after each.
Stir the soda into the milk and to the mixture. Blend in flour and vanilla and stir in the rhubarb.
Put in a 9×13 greased pan.
Bake for 30 minutes in a preheated 350 degree oven. Cake is done when golden brown or a toothpick inserted in middle comes out clean.
Let the cake cool before frosting with this delicious basic cream cheese frosting or enjoy plain with a dollop of ice cream!
Store unfrosted cake for 2-3 days on the counter or in the fridge for 5 days. Frosted cake should be stored in the fridge and will last up to 5 days. But don’t worry, it will be eaten before then!
If you try this recipe and love it, please come back and give it five stars!
Classic and Simple Rhubarb Cake
Equipment
- Mixing bowl or stand mixer
- spatula
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1½ cups brown sugar
- ½ cup butter or coconut oil softened
- 2 eggs
- 1 cup milk whole or buttermilk
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 tsp vanilla
- 2 cups rhubarb chopped
Cream cheese frosting
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 tsp vanilla
- 4 cups confectioners sugar
Instructions
- Preheat oven to 350 °F
- In a mixing bowl or stand mixer cream the slightly softened butter and brown sugar.
- Add eggs, one at a time, beating well after each.
- Stir the soda into the milk and to the mixture. Blend in flour and vanilla and stir in the rhubarb.
- Put in a 9×13 greased pan.
- Bake for 30 minutes in a preheated 350 degree oven. Cake is done when golden brown or a toothpick inserted in middle comes out clean.
- Let the cake cool before frosting with this delicious basic cream cheese frosting or enjoy plain with a dollop of ice cream!
Cream cheese frosting
- In a mixing bowl or stand mixer cream the softened cream cheese, butter and vanilla until smooth.
- Gradually add in the confectioners sugar and mix.
Notes
- Use fresh chopped rhubarb. Fresh rhubarb will not add more liquid like frozen rhubarb would. It also keeps its form and does not condense into a mushy texture like frozen often can.
- A whole fat milk or buttermilk will make this recipe have a richer flavor. I have not tested the recipe with dairy free milk.
- Store in the refrigerator to keep fresher longer.
- Unbleached all-purpose flour is what I use for this recipe. I have not tried it with other flour.
- Not over baking or under baking the cake is key. Under baked and it will be gooy. Overbaked and it will dry out and get crusty on top.
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