Some recipes just bring back the best childhood memories, don’t they? This Rhubarb Cake is one of those treasured treats in our family. Every spring, the bright red stalks of rhubarb would pop up in our backyard garden, and that was always my cue to dust off this recipe. My mom used to call me into the kitchen to help chop the rhubarb—her way of sneaking in a little mother-daughter time while the kitchen filled with the sweet, tangy aroma of cake baking. I’d always sneak a raw piece or two (it’s tart, but it reminds me of simpler times!).
Honestly, this easy rhubarb cake is a staple at our house, especially when friends come over for coffee or when we’re hosting a cozy family brunch. There’s something so comforting about the combination of moist, buttery cake and those tart bites of rhubarb, all crowned with a cinnamon-sugar topping that crackles just a bit when you take a fork to it. I can’t think of a better way to introduce someone to the magic of old-fashioned cakes—especially when you want something that’s not too sweet, but still feels like a special treat.
What I love most about this recipe is how approachable it is, even if you’re not a seasoned baker. The ingredients are basic pantry staples, and the steps are straightforward enough that you can whip it up on a lazy weekend morning or after a long day at work. The hardest part might just be waiting for it to finish baking while that smell fills the house! Trust me, it’s worth the wait.
If you’ve never baked with rhubarb before, don’t be intimidated. This cake is practically foolproof, and it’s a great way to use up those extra stalks from the garden or the farmer’s market. Whether you serve it warm with a dollop of whipped cream or just on its own with a hot mug of tea, this rhubarb cake has a way of making any ordinary day feel that much more special. So, ready to bake a little nostalgia? Let’s get started with this easy, homemade Rhubarb Cake!
How to Make Rhubarb Cake
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Ingredients
- 2 cups raw rhubarb, cut into chunks
- 1 1/2 cups brown sugar
- 1/2 cup butter
- 1 cup milk
- 1 large egg
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
For the Topping:
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
Directions
- Combine the milk and vinegar in a small bowl. Set it aside for a few minutes to let it curdle—this will act like buttermilk in your cake.
- In a large mixing bowl, cream together the brown sugar, butter, and egg until the mixture is light and fluffy.
- Add the baking soda to your milk-vinegar mixture and stir well. Pour this into the creamed butter mixture, mixing until just combined.
- Sprinkle in the flour and vanilla extract, gently stirring until everything is well blended and there are no visible flour streaks.
- Fold in the rhubarb chunks, distributing them evenly throughout the batter without overmixing.
- Pour the batter into a greased 9×13-inch baking pan, smoothing the top with a spatula.
- In a separate bowl, stir together the granulated sugar and cinnamon for your topping. Evenly sprinkle it over the cake batter.
- Place the pan in a preheated oven at 325°F (163°C). Bake for about 50 to 60 minutes, or until the center is firm and a toothpick comes out clean.
Creative Substitutions to Suit Your Taste
If you’re out of rhubarb or want to mix things up, chopped strawberries make a lovely substitute. You can also use sour cream or yogurt in place of the milk and vinegar mixture. For a nutty twist, add a handful of chopped walnuts or pecans to the batter. If you don’t have brown sugar, white sugar plus a tablespoon of molasses will work in a pinch. Gluten-free flour blends can be used for a wheat-free version.
Best Ways to Store Leftover Rhubarb Cake
To keep your rhubarb cake moist and fresh, cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. If you plan to freeze it, wrap the cake (or individual pieces) well and freeze for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving for best flavor and texture.
Perfect Pairings for Rhubarb Cake
This cake is delicious on its own, but elevates beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Pair it with a cup of hot tea or coffee for a comforting afternoon snack. It’s also wonderful served warm with a drizzle of custard or as part of a brunch spread alongside fresh seasonal fruits and a light salad.
Secrets to Perfecting Rhubarb Cake
For extra tender cake, don’t overmix once you add the flour—just stir until combined. If your rhubarb is especially tart, toss the chunks in a tablespoon of sugar before folding them into the batter. To check doneness, insert a toothpick into the center; if it comes out clean, your cake is ready. Let the cake cool slightly before slicing for cleaner pieces and the best texture.
Seasonal Twists for Rhubarb Cake
In spring, blend in strawberries or raspberries with the rhubarb for a burst of color and flavor. During summer, try blueberries or blackberries as a substitute. For fall, diced apples or pears with a bit of extra cinnamon work nicely. In winter, frozen rhubarb can be used—just thaw and drain it first to avoid excess moisture in your cake.
FAQs:
Can I use frozen rhubarb in this rhubarb cake recipe?
Yes, you can use frozen rhubarb if fresh isn’t available. Be sure to thaw it first and drain off any excess liquid before adding it to the batter. This helps prevent the cake from becoming too soggy. Adjust the quantity to match the recipe, and you’ll still get that classic tart-sweet flavor.
Is it necessary to peel rhubarb before baking?
No, peeling rhubarb isn’t necessary. The skin softens as it bakes, and it adds a lovely color and texture to the cake. Simply wash the stalks thoroughly, trim off any leaves (they’re not edible), and cut the rhubarb into chunks. Only peel if your stalks are particularly tough or stringy.
What’s the best way to prevent the cake from sticking to the pan?
To keep your cake from sticking, generously grease your baking pan with butter or use a non-stick spray, making sure to get into every corner. You could also line the bottom of the pan with parchment paper for easier removal. Let the cake cool for at least 15 minutes before slicing to ensure clean pieces.
How do I make this rhubarb cake dairy-free?
To make a dairy-free version, substitute plant-based butter or margarine for the regular butter, and use your favorite non-dairy milk (like almond, soy, or oat milk) with the vinegar. The rest of the steps remain unchanged. The cake will still be moist and delicious, with a slightly different—but delightful—flavor.
Can I prepare rhubarb cake batter in advance?
It’s best to bake the batter right after mixing for the fluffiest results. However, you can prepare the dry ingredients and chop the rhubarb ahead of time to speed up the process. If you need to prep further in advance, you can bake the cake a day ahead and store it covered until ready to serve.
Why is vinegar used in the rhubarb cake recipe?
The vinegar, when combined with milk, creates a quick homemade buttermilk. This acid reacts with the baking soda to give the cake a tender crumb and extra lift. It’s a handy trick that makes the cake light and moist without needing actual buttermilk on hand.
Rhubarb Cake
Equipment
- 9x13 inch pan
Ingredients
Cake:
- 2 cups raw rhubarb cut into chunks
- 1 1/2 cups brown sugar
- 1/2 cup butter
- 1 cup milk
- 1 large egg
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
Topping:
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Begin by combining milk and vinegar in a bowl and let it rest briefly.
For Cake:
- In a large mixing bowl, cream together the brown sugar, butter, and egg until you achieve a smooth consistency.
- Incorporate the baking soda into the milk and vinegar mixture, then add it to the creamed mixture.
- Gradually mix in the flour and vanilla extract until everything is well blended.
- Carefully fold in the rhubarb pieces to the batter.
- Transfer the batter into a greased 9x13 inch baking dish.
For Topping:
- In a separate bowl, combine the topping ingredients and sprinkle the mixture over the cake batter.
- Bake in a preheated oven at 325°F for approximately 50-60 minutes, or until the center is fully set.
