Why You’ll Love This Recipe

Joyfully tart rhubarb cuts through the sweetness for a beautifully balanced bite
Soft, tender crumb enriched with cinnamon or ginger
Versatile: serve with streusel, glaze, or no topping at all
Makes excellent make-ahead dessert or breakfast cake
Simple to assemble using basic pantry items

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh rhubarb, trimmed and diced
Granulated sugar (plus extra for tossing rhubarb)
All-purpose flour
Baking powder and a pinch of baking soda
Salt
Ground cinnamon (or ginger)
Eggs
Unsalted butter, melted or softened
Milk or buttermilk
Pure vanilla extract
(Optional streusel): light brown sugar, cold butter, flour, oats, and cinnamon
(Optional glaze): powdered sugar and lemon juice or milk

directions

Prep – Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 8×8-inch square cake pan.
Toss rhubarb – In a small bowl, combine diced rhubarb with a spoonful of sugar to macerate while you prep the batter.
Mix dry – In a bowl, whisk flour, baking powder, baking soda (if using), salt, and cinnamon until evenly combined.
Combine wet – In another bowl, beat eggs, sugar, melted butter, milk (or buttermilk), and vanilla until smooth.
Combine batter – Gently fold dry ingredients into wet until just combined. Fold in sugar-coated rhubarb.
Add topping (optional) – If using streusel, sprinkle evenly over the top.
Bake – Bake for 35–45 minutes (mini layer cake) or 45–55 minutes (9-inch round or 8×8), until a toothpick comes out clean or with moist crumbs.
Cool & finish – Let cake cool in pan for 15 minutes, then transfer to a wire rack. If using glaze, drizzle over cooled cake before serving.

Servings and timing

Servings: 8–10
Prep time: 15 minutes
Bake time: 35–55 minutes (depending on pan shape)
Total time: 50–70 minutes (plus cooling)

Variations

Spice swap: Use ground ginger or nutmeg instead of (or in addition to) cinnamon
Citrus lift: Add a teaspoon of lemon or orange zest to the batter
Nutty option: Fold in chopped walnuts, pecans, or almonds for texture
Streusel topping: Make a crumbly streusel with oats, sugar, butter, and cinnamon
Glazed finish: Drizzle a tangy lemon or orange glaze once cooled
Yogurt version: Substitute some milk with Greek yogurt for extra moisture
Mini loaves: Bake batter in mini loaf pans for portable treats

storage/reheating

Room temperature: Store under a cake dome or in an airtight container for up to 3 days
Refrigerator: Keeps up to 5 days; bring to room temperature before serving
Freezing: Wrap cooled cake tightly and freeze for up to 2 months; thaw overnight in the fridge
Reheating: Warm slices gently in a 300°F oven or toaster oven for 5–7 minutes to refresh moisture

FAQs

What kind of rhubarb should I use?

Use firm, fresh, brightly colored stalks. Discard any brown or stringy pieces. Trim ends and wash before dicing.

Can I use frozen rhubarb?

Yes—thaw and drain well before adding to prevent excess moisture and sogginess.

Do I need to peel rhubarb?

Not necessary if stalks are tender. If the skin is tough, peel before dicing.

Can I reduce the sugar?

Yes—reduce sugar by up to ¼ cup, though the cake may become less tender and more tart.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend and add a bit of xanthan gum if your blend doesn’t include it.

How do I prevent sinking rhubarb?

Toss the pieces in sugar or a light dusting of flour before folding into the batter.

What size pan is best?

Choose 8×8 inch or 9-inch round for a moist, thicker cake. For a thinner cake, use a 9×13 inch pan and reduce bake time.

Is this cake more tart or sweet?

It’s balanced—tartness from rhubarb is offset by sweetness in the batter. Adjust sugar to taste.

Can I prepare ahead?

Yes—bake ahead and store at room temp or in fridge. Glaze or ice in the last hour before serving.

Does the cake freeze well?

Yes—wrap tightly after cooling, freeze for up to 2 months. Defrost in fridge before enjoying.

Conclusion

Rhubarb Cake is a charming celebration of spring’s vibrant flavors—a tender, tender cake studded with tangy rhubarb and warming spices. Easy to customize with toppings or mix-ins, it’s a delightful treat for teatime, brunch, or casual dessert. Serve warm or cold, and enjoy the bright, homey flavor of rhubarb in every tender bite.