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Piece of cake on plate with bite on fork.

Classic and Simple Rhubarb Cake

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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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16

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 9x13 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.
Keyword easy cake recipe, rhubarb cake, simple cake, simple dessert