Rhubarb cake is a classic for a reason. Its natural tartness cuts through the sweetness, giving each bite a refreshing lift. Whether you’re serving it with a cup of tea for afternoon indulgence, or as a dessert for a family gathering, homemade rhubarb cake is a treat that combines simplicity, elegance, and a touch of nostalgia.
Let’s take it step by step so you can nail the perfect balance of sweet and tangy with every slice.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk
- 2 cups chopped rhubarb (fresh or thawed if frozen)
- 1 tbsp all-purpose flour (for tossing with rhubarb)
For the Streusel Topping (Optional):
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup cold unsalted butter, cubed
- ½ tsp cinnamon
Kitchen Tools
- 9-inch round or square cake pan
- Parchment paper or butter for greasing
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Knife and cutting board
- Cooling rack
How to Make Rhubarb Cake
1. Prep & Preheat
- Preheat the oven to 350°F / 175°C.
- Grease your cake pan and line with parchment paper for easy release.
2. Prepare the Rhubarb
- Toss chopped rhubarb with 1 tablespoon of flour to prevent it from sinking to the bottom during baking. Set aside.
3. Mix Dry Ingredients
- In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
4. Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Combine Wet & Dry
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Fold in Rhubarb
- Gently fold the prepared rhubarb into the batter, ensuring even distribution.
7. Add Streusel Topping (Optional)
- In a small bowl, combine brown sugar, flour, cubed butter, and cinnamon. Use your fingers or a pastry cutter to make a crumbly mixture. Sprinkle evenly over the cake batter.
8. Bake
- Pour batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
9. Cool & Serve
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy as-is, or serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Tips for the Perfect Rhubarb Cake
Toss rhubarb with flour – prevents sinking and keeps the cake even.
Don’t overmix – overmixing can make the cake dense instead of tender.
Use fresh rhubarb when possible – frozen works, but drain well.
Streusel topping – optional, but adds a sweet crunch that pairs beautifully with tart rhubarb.
Serving suggestion – pairs perfectly with tea, coffee, or a scoop of ice cream.
Fun Variations
- Strawberry-Rhubarb Cake – Add 1 cup chopped strawberries with rhubarb for classic flavor.
- Nutty Rhubarb Cake – Fold in ½ cup chopped almonds or pecans for texture.
- Citrus Rhubarb Cake – Add zest of one orange or lemon to the batter for extra brightness.
- Glazed Rhubarb Cake – Drizzle a simple sugar glaze over the cooled cake for sweetness and shine.
Rhubarb cake is a celebration of sweet and tart, rustic and refined. Its tender crumb, vibrant fruit, and optional crunchy topping make it perfect for any occasion. Homemade rhubarb cake is comfort food elevated, a slice of nostalgia and joy, straight from your oven.
