Old-Fashioned Rhubarb Cake Recipe
This Rhubarb Cake Recipe is moist, sweet, and tart. It is a simple, old-fashioned cake with a buttery crumble topping. Perfect for spring and summer.
Hello there, my friend 👋! Is rhubarb in season? You need to try this delicious rhubarb cake! It’s a classic recipe that’s sweet, a little bit tart, and has a buttery streusel topping. Let’s get baking!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Two large mixing bowls.
- Several smaller mixing bowls.
- A whisk.
- An 8×8 inch or 9×13 inch baking pan
- Oven mitts
- Serving plates.
The Recipe
Rhubarb Cake
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg at room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
For the crumble topping:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter chilled and cut into small pieces
Instructions
Make the cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch or 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg until well combined, then stir in the vanilla and milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Gently fold in the chopped rhubarb.
- Spread the batter into your prepared baking pan.
Make the crumble topping:
- In a bowl, combine the flour, brown sugar, and cinnamon.
- Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cake batter.
Bake the cake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15-20 minutes before slicing and serving.
Notes
- Use fresh, firm rhubarb for the best flavor.
- For an extra touch of sweetness, drizzle a simple glaze over the cooled cake.
- To store, cover the cake and keep it at room temperature for up to 2 days.
Alternative Ingredients
If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, whole-wheat flour |
| Unsalted butter | Salted butter (reduce salt in recipe), shortening, vegan butter substitute |
| Milk | Buttermilk, sour cream thinned with a little water, non-dairy alternative |
| Granulated sugar | Brown sugar, honey, maple syrup |
What to Serve with Rhubarb Cake
Rhubarb cake is delicious with:
- A scoop of vanilla ice cream.
- Whipped cream.
- A cup of coffee or tea.
Frequently Asked Questions
What is rhubarb?
Rhubarb is a tart vegetable with long pink and green stalks. It’s a springtime staple often used in desserts.
My cake is too tart, what should I do?
Adding more sugar to the batter balances the tartness of the rhubarb.
I don’t have fresh rhubarb, can I use frozen?
Yes. Thaw the frozen rhubarb and drain off any excess liquid before using it in the cake.
Can I make this rhubarb cake ahead of time?
Yes. Prepare the cake a day in advance and keep it covered in the refrigerator.
How long does rhubarb cake keep?
Rhubarb cake will keep covered at room temperature for up to 2 days or in the refrigerator for up to a week.
Let me know if you have any other questions!
