Springtime brings a bounty of fresh ingredients, and nothing embodies this season quite like rhubarb. I first fell in love with rhubarb during a sunlit picnic, where I tasted a slice of cake bursting with its vibrant, tangy flavor. That moment inspired me to create my own version: a delicious Rhubarb Cake topped with a crunchy sugar layer that perfectly complements the soft, jammy interior.
This delightful dessert is not just for special occasions; it’s an effortless treat meant for casual snacking or impressive serving at gatherings. With just a handful of ingredients and easy-to-follow steps, you’ll have a cake that captivates the senses and offers a tender crumb with every bite. Whether enjoyed with a scoop of vanilla ice cream or simply on its own, this cake celebrates rhubarb’s unique charm, making it a must-try for anyone looking to elevate their homemade desserts!
Why is Rhubarb Cake a Must-Try?
Spring freshness: This cake showcases the vibrant flavors of seasonal rhubarb, making it perfect for any spring gathering.
Simplicity: With just a few readily available ingredients, the baking process is effortless and quick, ideal for home bakers of any skill level.
Delightful contrast: The crunchy sugar topping provides a delightful texture that complements the soft, jammy rhubarb.
Versatile indulgence: Enjoy it as a casual snack or an impressive dessert, perfect for any occasion.
Family favorite: Its unique flavor profile is sure to please both young and old, making it a hit at family gatherings.
Try it today and elevate your dessert game with this irresistible delight!
Rhubarb Cake Ingredients
• Create a delightful treat with these essential ingredients.
For the Batter
- Cooking Spray – Prevents sticking during baking; substitute with parchment paper for easier removal.
- 10 Stalks Rhubarb – The star ingredient, providing tartness and color; look for vibrant, firm stalks for optimal flavor.
- 3 Cups All-Purpose Flour – Adds structure to the cake; can be swapped with a gluten-free blend for a gluten-free option.
- 1 Cup Almond Flour – Enhances moisture and richness; replace with additional all-purpose flour if needed.
- 2 tsp. Baking Powder – A key leavening agent for perfect rising.
- 1 tsp. Baking Soda – Provides extra lift; ensure it’s fresh for the best results.
- 1 tsp. Kosher Salt – Elevates flavor; use sea salt as a substitute.
- 1 Cup (2 Sticks) Butter, Softened – Contributes rich flavor and moisture; make sure it’s at room temperature for easy mixing.
- 1 Cup Granulated Sugar + More for Topping – Adds sweetness and desired texture; brown sugar can be used for a richer taste.
- 1/2 Cup Packed Light Brown Sugar – Brings moisture and caramel notes; dark brown sugar can be swapped for a deeper flavor.
- 4 Large Eggs – Binds the mixture; room temperature eggs whip better, creating a fluffier texture.
- 1 tsp. Pure Vanilla Extract – Enhances flavors; always opt for pure vanilla for the best taste.
- 1/2 tsp. Almond Extract – Adds a lovely flavor twist; omit if nut-free.
- 1 Cup Buttermilk – Keeps the cake moist and tender; can substitute with milk mixed with a teaspoon of vinegar or lemon juice.
For the Topping
- Granulated Sugar – Elevates crunchiness and sweetness; be generous for maximum texture!
How to Make Rhubarb Cake
Preheat the oven: Begin by setting your oven to 350°F (175°C). This temperature is perfect for achieving that beautiful golden crust as your cake bakes.
Prepare your pan: Grease a cake pan with cooking spray to prevent sticking. For easier removal, you can also line the bottom with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. This blend is essential for the structure of your cake.
Cream sugars and butter: In another bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
Add the wet ingredients: Beat in the eggs, vanilla, and almond extracts to the butter and sugar mixture until everything is well combined. Your batter should smell heavenly!
Combine mixtures: Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just smooth—take care not to overmix!
Fold in rhubarb: Gently fold in the sliced rhubarb, ensuring it’s evenly distributed throughout the batter. Save some for topping the cake!
Transfer to the pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
Add the finishing touches: Scatter the reserved rhubarb on top and sprinkle generously with sugar to create that delightful crunchy topping.
Bake: Place the cake in the preheated oven and bake for 60–75 minutes. Check for doneness using a toothpick—it’s ready when it comes out clean.
Cool before serving: Let the cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack. Enjoy it warm or at room temperature!
Optional: Serve with a scoop of vanilla ice cream for an extra indulgence!
Exact quantities are listed in the recipe card below.
Rhubarb Cake Variations
Feel free to let your creativity shine as you put your own twist on this delightful cake! Each variation invites you to explore new textures and flavors.
- Strawberry-Rhubarb: Swap half the rhubarb for fresh strawberries for a classic flavor combination that’s sweet and tangy.
- Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy flavor that complements the rhubarb beautifully.
- Nuts: Fold in chopped walnuts or pecans for a delightful crunch that enhances the overall texture and flavor profile.
- Spices: Sprinkle in a teaspoon of cinnamon or ginger for a warm and aromatic twist, perfect for cozy gatherings.
- Coconut: Stir in shredded coconut for a tropical vibe, adding moisture and a subtle sweetness that’s simply irresistible.
- Chia Seed: Incorporate chia seeds for added texture and a nutritional boost, making this cake an even healthier treat.
- Maple Syrup: Replace granulated sugar with maple syrup for a unique depth of flavor that balances perfectly with the tart rhubarb.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour, ensuring everyone can enjoy this tasty treat without worry.
Make Ahead Options
These delightful Rhubarb Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing the dry and wet ingredients and storing them separately in the refrigerator. Just before baking, fold in the sliced rhubarb and pour the batter into the pan. Alternatively, you can bake the rhubarb cake ahead of time, allowing it to cool completely, then wrap tightly and refrigerate for up to 3 days. When ready to serve, simply reheat in a 350°F (175°C) oven for ten minutes to refresh its texture. This makes your busy weeknights much simpler while ensuring you enjoy a freshly baked cake just as delicious as when it was first made!
What to Serve with Rhubarb Cake?
Springtime sweetness deserves an equally delightful pairing to enhance your Rhubarb Cake experience.
- Homemade Whipped Cream: Light and airy, it balances the cake’s tartness and adds a luscious creaminess with every bite.
- Vanilla Ice Cream: A classic accompaniment that melts beautifully, creating a warm and cold contrast that is simply irresistible.
For a cozy afternoon treat, consider serving with a cup of tea. The aromatic warmth will perfectly complement the vibrant flavors of your cake.
- Tea Selection: Earl Grey or chamomile can enhance the cake’s tart notes while providing a soothing experience.
- Coffee: A lightly roasted, mild coffee can contrast with the sweetness and pair beautifully with the cake’s crumb.
- Fresh Berries: Serve with a side of strawberries or raspberries for a fresh, fruity element that adds both color and flavor.
Lastly, don’t overlook a sprinkle of powdered sugar on top for an elegant presentation that underscores the beauty of this seasonal dessert!
Expert Tips for Rhubarb Cake
Choose Fresh Rhubarb: Ensure you pick vibrant, firm stalks, as they yield the best tart flavor and texture in your rhubarb cake.
Proper Butter Temperature: Use room temperature butter for easier blending; this will result in a light and fluffy batter for your cake.
Topping Technique: Don’t skimp on the sugar topping! A generous sprinkle helps create that delightful crunchy layer that contrasts beautifully with the soft cake.
Avoid Overmixing: Mix just until the ingredients are combined; overmixing your batter can lead to a tough rhubarb cake texture.
Oven Heat Maintenance: Resist the urge to open the oven door frequently while baking; this helps maintain consistent heat for an even rise and texture.
Storage Tips for Rhubarb Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3–4 days to maintain its moist texture and delicious flavor.
Fridge: If you prefer, you can refrigerate the cake to extend its freshness; it will keep well for up to a week, though it’s best to bring it to room temperature before serving.
Freezer: For longer storage, wrap slices of rhubarb cake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months; thaw overnight in the fridge before enjoying.
Reheating: Warm individual slices in the microwave for about 15-20 seconds or until heated through. This simple reheating method revives the cake’s delightful texture, making it just as appealing as when freshly baked!
Rhubarb Cake Recipe FAQs
What should I look for when selecting rhubarb?
Absolutely! When choosing rhubarb, look for vibrant, firm stalks. The color should be a bright red or pink; avoid any that have dark spots or are overly wilted. Fresh rhubarb will provide the best tartness and texture for your cake.
How should I store leftover rhubarb cake?
To maintain the lovely moisture of your rhubarb cake, store it in an airtight container at room temperature for up to 3–4 days. If you prefer, you can refrigerate it for up to a week. Just remember, it’s best to bring it back to room temperature before serving for that fresh-baked taste.
Can I freeze rhubarb cake?
Yes, indeed! To freeze your rhubarb cake, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. They can last for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and warm gently in the microwave for about 15-20 seconds.
What if my cake doesn’t rise properly?
Very frustrating, I know! If your rhubarb cake doesn’t rise, ensure your baking powder and baking soda are fresh, as they lose potency over time. Also, avoid overmixing the batter, which can lead to a dense texture. Finally, resist opening the oven door frequently while it bakes, as this can cause temperature fluctuations that hinder rising.
Are there any dietary considerations I should keep in mind?
For those with dietary restrictions, there are some easy swaps! You can keep the cake nut-free by omitting the almond extract and using all-purpose flour instead of almond flour. For gluten-free options, substitute with a gluten-free flour blend. Always check ingredient labels to avoid allergens.
What can I pair with rhubarb cake when serving?
I recommend serving your rhubarb cake with a scoop of vanilla ice cream or a dollop of homemade whipped cream for an enhanced dessert experience. If you want a refreshing twist, a sprinkle of fresh lemon zest can elevate the flavors even more!
Irresistible Rhubarb Cake with Crunchy Sugar Burst
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Grease a cake pan with cooking spray and optionally line the bottom with parchment paper.
- In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, vanilla, and almond extracts until well combined.
- Gradually add the dry mixture to the wet ingredients, alternating with buttermilk, mixing until just smooth.
- Gently fold in the sliced rhubarb, saving some for the topping.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Scatter the reserved rhubarb on top and sprinkle generously with sugar.
- Bake for 60–75 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack.