This rhubarb cake is really one in every of our favorites.

It’s extremely straightforward to make with a handful of components that you just seemingly have available. It comes out moist and filled with tart rhubarb taste.

Rhubarb Cake on a plate with a scoop of ice cream

It’s rhubarb season and this fruit (sure, it’s a fruit!) is making appearances in every part from pies to muffins! This recipe for rhubarb cake showcases its distinctive shade and taste in a frivolously sweetened, fluffy cake that’s excellent as a fast snack or dessert.

  • It’s so moist and scrumptious that it requires no frosting.
  • This rhubarb cake recipe is tremendous straightforward to make.
  • It’s made with components you seemingly have available, together with some rhubarb stalks.
  • It freezes properly, so it may be made forward of time.
Rhubarb Cake ingredients with labelsRhubarb Cake ingredients with labels

Elements for Rhubarb Cake

  • Rhubarb – Select ripe and agency purple stalks. Rinse the stalks totally and chop them into even items. Should you don’t have sufficient rhubarb to equal 3 cups, add sliced strawberries or chopped apples. You should use frozen rhubarb on this recipe too.
  • Flour – All-purpose flour is the bottom of this cake, it hasn’t been examined with different varities.
  • Butter – Use unsalted butter. If utilizing salted butter, skip the salt within the recipe.
  • Lemon – Contemporary lemon provides taste and likewise reacts with the soda to make the cake mild and fluffy (so it can’t be overlooked). Should you’d like zest the lemon and add 1 teaspoon of lemon zest to the cake.
  • Different – Use massive eggs and granulated sugar.

The rhubarb leaves are poisonous and shouldn’t be ingested so make sure you chop them off and discard them.

Methods to Make Rhubarb Cake

It is a scrumptious and candy approach to take pleasure in a harvest of rhubarb.

  1. Whisk dry components collectively in a big bowl and moist components in a medium bowl.
  2. Toss the rhubarb within the dry combination.
  3. Mix the moist and dry components (recipe beneath). Pour the cake batter into the ready baking dish or cake pan.
  4. Sprinkle with cinnamon sugar and bake.

Should you’d like, this cake is nice with a scoop of vanilla ice cream, a sprinkle of powdered sugar, or whipped cream.

Suggestions for a Good Cake

Create a properly within the middle of the dry combination and pour the moist into the dry. Gently fold the dry into the middle and switch the bowl as you stir. This methodology aerates the batter, making certain a lightweight, fluffy cake.

  • Mixing the rhubarb with the flour first ensures it doesn’t sink to the underside of the cake.
  • Rhubarb could be very tart, so there’s a little bit of additional sweetness on this cake.
  • Be sure all components are at room temperature.
cooked Rhubarb Cake in a dishcooked Rhubarb Cake in a dish

Storing Rhubarb Cake

Preserve rhubarb cake coated at room temperature for as much as 3 days. Freeze leftover parts by wrapping them tightly in plastic wrap and storing them in zippered luggage for as much as 10 weeks.

Extra Rhubarb Recipes

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Rhubarb Cake with ice cream and a bite taken outRhubarb Cake with ice cream and a bite taken out

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Rhubarb Cake

Candy & tart rhubarb cake is the easiest way to make use of up all that summer time harvest!

Prep Time 20 minutes

Cook dinner Time 1 hour

Whole Time 1 hour 20 minutes

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  • Preheat the oven to 350°F. Grease a 9×13-inch baking pan and put aside.
  • Whisk flour, salt, & baking soda in a big bowl. Put aside.

  • In a small bowl, mix sugar, milk, melted butter, lemon juice, and vanilla. Stir within the egg.

  • Add the rhubarb to the flour combination and gently combine.

  • Mix the moist and dry components and stir with a spoon till properly mixed.

  • Switch the batter to the ready pan. Mix the sugar and cinnamon and sprinkle on prime of the batter.

  • Bake for 40-45 minutes, or till a toothpick comes out clear.

  • Cool and serve with ice cream.

Mixing the rhubarb with the flour first ensures it doesn’t sink to the underside of the cake. Guarantee all components are at room temperature.
Leftover cake will be saved for as much as 3 days at room temperature in a coated container. 
Freeze parts by wrapping in plastic wrap and storing in zippered luggage for as much as 10 weeks. Thaw at room temperature. 

Energy: 404 | Carbohydrates: 68g | Protein: 5g | Fats: 13g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 1g | Ldl cholesterol: 52mg | Sodium: 541mg | Potassium: 228mg | Fiber: 2g | Sugar: 43g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg

Diet info supplied is an estimate and can range based mostly on cooking strategies and types of components used.

Course Cake, Dessert
Delicacies American
Rhubarb Cake on a plate with writing Rhubarb Cake on a plate with writing
piece of Rhubarb Cake  on a plate with ice cream and a title piece of Rhubarb Cake  on a plate with ice cream and a title
Rhubarb Cake on a plate with ice cream and a title Rhubarb Cake on a plate with ice cream and a title
Rhubarb Cake  in a pan and a piece of Rhubarb Cake on a plate with ice cream and a title Rhubarb Cake  in a pan and a piece of Rhubarb Cake on a plate with ice cream and a title

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