Moist Rhubarb Cake

I never liked rhubarb as a kid – those tart stalks from my mom’s garden always made me pucker up. She’d try to convince me it was just like red celery, but I wasn’t buying it. The only way she could get me to eat it was in her rhubarb cake.

Now that I have my own garden, I’ve come to appreciate how easy rhubarb is to grow, and this cake recipe has become my go-to spring dessert. It’s a simple mix of sweet and tart that even my picky eaters enjoy, and it uses basic ingredients you probably already have in your kitchen.

What Kind of Rhubarb Should I Use?

For baking, both field-grown and hothouse rhubarb will work great in this cake recipe. Field-grown rhubarb tends to have a deeper red color and slightly tarter flavor, while hothouse rhubarb is usually lighter pink and a bit milder. When shopping, look for stalks that are firm and crisp – avoid any that are limp or have soft spots. While color isn’t an indicator of ripeness, most people prefer the rosy-colored stalks for their pretty appearance in baked goods. Before using your rhubarb, remember to remove all traces of leaves (they’re not edible) and give the stalks a good wash, then slice them into small pieces as directed in the recipe.

Options for Substitutions

This rhubarb cake recipe is pretty adaptable – here are some helpful swaps if you need them:

• Half and half/cream/buttermilk: No dairy options listed? Make your own buttermilk by adding 1 teaspoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Plant-based milk like soy or oat milk works too – just add the same amount of acid to help with the rise.
• Rhubarb: While rhubarb gives this cake its signature taste, you can use tart apples, cranberries, or even strawberries as alternatives. Just make sure to cut them into similar-sized pieces and toss with the reserved flour as directed.
• Butter: You can swap butter with an equal amount of neutral-flavored oil or margarine. If using oil, reduce the amount to 1/3 cup since it’s more liquid than butter.
• All-purpose flour: Cake flour works great here too – use 2 cups plus 4 tablespoons to make up for the lighter texture. For a heartier option, try using half whole wheat flour, but know the cake might be slightly denser.
• Vanilla essence: Out of vanilla? Try almond extract (use just 1/2 teaspoon as it’s stronger) or even maple syrup for a different but nice flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with rhubarb is managing its moisture content – tossing your chopped rhubarb with that reserved tablespoon of flour helps prevent it from sinking to the bottom of your cake and creating soggy patches. A common mistake is cutting the rhubarb pieces too large, which can make the cake harder to slice and create uneven baking – aim for pieces no larger than 1/2 inch for the best texture and even distribution. To ensure your cake rises properly, make sure your butter and egg are truly at room temperature (leave them out for at least an hour), as cold ingredients can lead to a dense, under-risen cake. For the most tender crumb, avoid overmixing the batter once you’ve added the flour – mix just until the flour disappears, as excessive stirring will develop too much gluten and make your cake tough.

What to Serve With Rhubarb Cake?

This sweet-tart cake is perfect for afternoon tea or as a dessert, and there are several tasty ways to serve it. A scoop of vanilla ice cream on the side helps balance the tartness of the rhubarb, while letting the cake’s flavors shine through. If you’re serving it for breakfast or brunch, a dollop of whipped cream and a hot cup of coffee make excellent companions. For an extra special touch, try serving each slice with a drizzle of warm custard sauce or a spoonful of crème fraîche – both complement the natural tanginess of the rhubarb really well.

Storage Instructions

Counter Storage: Your rhubarb cake will stay fresh at room temperature for up to 2 days when covered with a cake dome or wrapped well in plastic wrap. The cake actually tastes even better the next day, as the flavors have time to develop!

Refrigerate: To keep your cake fresh longer, pop it in an airtight container and store it in the fridge for up to 5 days. The cool temperature helps maintain the moisture in the cake and keeps the rhubarb filling nice and fresh.

Freeze: This cake freezes really well! Cut it into individual slices, wrap each piece in plastic wrap and aluminum foil, then place in a freezer bag. It’ll stay good for up to 3 months. When you’re craving a slice, just thaw it overnight in the fridge.

Preparation Time	20-30 minutes
Cooking Time	40-45 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 15-20 g
• Fat: 70-80 g
• Carbohydrates: 200-220 g

Ingredients

For the cake:

• 2 tsp baking powder
• 1 tsp lemon juice
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2 cups sliced rhubarb (freshly sliced for best texture)
• 1 1/2 tsp vanilla extract
• 1 large egg (room temperature, about 70°F, for better emulsion)
• 1 tsp salt
• 1/2 cup half and half (or buttermilk, for a tangier cake)
• 1/2 cup unsalted butter (I like Kerrygold unsalted butter for this)

For sprinkling:

• 2 tsp granulated sugar

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Lightly butter a 9×9 inch square baking pan to ensure the cake doesn’t stick.

For easier cake removal, you can opt to line the pan with parchment paper, leaving some overhanging edges to lift out the cooled cake for cutting.

This step is optional but can be helpful.

Step 2: Prepare the Liquid Mixture

Stir the lemon juice into the half and half, then set it aside.

This mixture will slightly curdle, forming a homemade buttermilk, which helps in tenderizing the cake.

Step 3: Cream the Butter and Sugar

In a stand mixer or using electric beaters, cream together the soft butter and sugar until the mixture becomes fluffy and pale yellow.

Add in the egg and vanilla extract, continuing to beat and scraping down the sides of the bowl as needed to ensure everything is well combined.

Step 4: Prepare and Combine Dry Ingredients

Toss 1 tablespoon of the flour with the rhubarb, coating it thoroughly; this helps prevent the rhubarb pieces from sinking to the bottom during baking.

In a separate bowl, whisk together the remaining flour, baking powder, and salt.

Gradually add half of this dry mixture to the creamed butter, blending gently.

Follow with all of the prepared half and half mixture, blending in.

Finally, add the rest of the dry ingredients, mixing just until combined to avoid overworking the batter.

Fold in the flour-coated rhubarb, noting that the batter will be thick.

Step 5: Spread the Batter and Bake

Spread the thick batter evenly into the prepared pan, smoothing the top.

Sprinkle a little sugar evenly over the surface of the batter.

Bake in the preheated oven for about 40-45 minutes, checking for doneness by inserting a toothpick into the center.

It should come out clean or with moist crumbs but not wet batter.

Step 6: Cool and Serve

Allow the cake to cool slightly in the pan before cutting.

If you used parchment paper, lift the cake out using the overhanging edges for easier slicing.

Enjoy your freshly baked rhubarb cake!