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Easy Rhubarb Cake is a family favorite
It is rhubarb time here in the Northeast. I think everyone around us grew up eating rhubarb because it grows like a weed here. I should note that it is definitely NOT a weed. You have to plant it. But every old house in our small towns and every farm out in the country seemed to have had a nice patch of it against some corner or another. Easy Rhubarb Cake is an easy choice when we have lots of rhubarb.
Rhubarb is very tart – not really edible all on it’s own. But if you sweeten it up a bit, the flavor is amazing. We love Rhubarb Kuchen, which is a yeast coffee cake and Strawberry Rhubarb Sherbet is pretty amazing, once we start getting some ripe strawberries.
Rhubarb is easy to grow
As I mentioned above, it seemed that everyone had rhubarb growing when we were growing up. It likes a nice sunny spot and needs a couple of doses of a balanced fertilizer during the growing season. Fish emulsion is a good choice. Rhubarb, like the majority of garden plants, doesn’t like to sit in standing water, but it also doesn’t do well if it gets very dry. Well draining soil is going to go a long way toward getting a good crop. It is hardy from growing zones 3 through 8, which covers a good amount of territory. You can look up your zone here.
Where to find rhubarb to grow
In the spring a lot of garden centers will have it in pots, or you can find sources online for bare-root plants. The best way to get some is to divide an existing plant that has been growing at least 5 years. This actually benefits the plant, because it stimulates it to produce more. So, if you have a friend, maybe they’ll be willing to divide theirs. This article has a lot of good information about growing rhubarb.
Preparing rhubarb for cooking
If you buy rhubarb in the store or Farmer’s Market, it will most likely already have the leaves removed. If you harvest your own, removes the leaves right in the garden, and put them under the plant for mulch. Never cut rhubarb to harvest it – hold the stalk near the ground, pull and twist slightly to free the stalks from the plant. After removing the leaves and trimming off the very bottom of the stalk, just cut the stalks crosswise into slices. For this cake, you want pieces about 1/2 to 3/4 inches long.
Easy Rhubarb Cake is made using “The Creaming Method” of mixing. This means that the butter and sugar are beaten together to form a fluffy mixture, then the eggs are beaten in, again beating until you have a smooth, light mixture. The dry ingredients are combined separately, and then quickly combined with the butter, sugar and egg mixture. In the cake, the rhubarb is then quickly mixed in.
The final layer is a mixture of butter, sugar, spices, and a bit of flour, mixed together and distributed over the batter in the prepared pan.
Here’s how to make Easy Rhubarb Cake
Easy Rhubarb Cake
Equipment
Ingredients
Cake Ingredients
- 1 1/2 cups brown sugar
- 1/2 cup softened butter
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 cup buttermilk
- 2 cups rhubarb, chopped in 1/2 - 3/4 inch pieces
Topping Ingredients
- 1/2 cup brown sugar
- 2/3 cup all purpose flour
- 5 tablespoon softened butter
- 1 teaspoon cinnamon
Instructions
Make the cake
- Generously butter a 9 x 13 inch flat baking dish. Preheat the oven to 350°F
- In the bowl of the stand mixer [or large mixing bowl if using a hand mixer], beat the butter and brown sugar until very fluffy and light.
- Beat in the eggs, again until very fluffy and light.
- Beat in the vanilla
- In another, smaller bowl, whisk together the dry ingredients - flour, salt and baking soda.
- Add the flour mixture in thirds, alternating with the buttermilk. [1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, 1/3 of the flour] Beat briefly after each addition. You will have a fairly smooth batter.
- Remove the mixing bowl from the stand, and using a rubber spatula, gently mix in the rhubarb.
- Scrape the batter evenly into the buttered baking dish.
- You can use the same bowl and beaters as the cake batter- no need to clean them. beat together the topping ingredients, scraping the side of the bowl as needed. You want a uniform, crumbly mixture.
- Evenly distribute dabs of the topping over the top of the batter.
- Bake for 40 to 45 minutes, turning once to ensure even baking. Test the cake for doneness, by inserting a toothpick near the center. Try to avoid the pieces of rhubarb - there should be no more than a moist crumb or two on the toothpick. Another 5 minutes of baking time is a good idea if you aren't certain.
- Cool the cake on a rack. I usually just serve right from the baking dish. This really doesn't need anything at all on it, but it is good with vanilla ice cream, whipped cream, a dollop of Creme Fraiche, or just a dusting of powdered sugar.
Notes
How should I store Easy Rhubarb Cake?
This is a very moist cake, so it does need to be refrigerated if it is not eaten up in 24 hours. The good thing is, it is really quite good cold, but you can reheat it if if you like. The toaster oven, or regular oven will work for this. Not the microwave though, because it will get very mushy.
Look at those nice jammy and crunchy layers? Yum!
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This cake looks so moist and delicious. Thanks for sharing the recipe
Thank you Kushi – hope you get the chance to give it a try 🙂
What a great way to use rhubarb! Delicious for my family and amazing with a coffee!
Agreed, Tiffany & thanks!
I love rhubarb and I’m so excited to try this cake!
Thanks Chenee ♥
That cake looks so moist and delicious! I’m putting the ingredients in my cart now!
I hope that you love it, Kim!
Enjoyed this for dessert last night and it was a sweet success! Turned out light, fluffy and delicious! Definitely, a new favorite recipe!
This looks extremely delicious. Love the flavour of Rhubarb and this cake recipe is easy too.
It really is a super-easy recipe, Lubna!
Rhubarb is an ingredient I don’t use much but I really wanted to try it in some more recipes. This cake was delicious and easy to make. I would definitely make this cake again.
Thanks Lauren – glad I could help on your discovery ❤️
I’ve never met a rhubarb cake I didn’t crave, and this one doesn’t disappoint!
Thanks so much Sue – rhubarb season is the best!
Sweet and delicious summer rhubarb cake, a lovey sweet treat!
Thanks for your kinds words, Heather ♥
I love the slightly tart flavour of the rhubarb in contrast with the caramel notes from the brown sugar! And it’s so deliciously moist! I will make it again for sure! Thanks for the recipe!
I agree totally Adri – so glad that you enjoyed it!
Ahh! Recipes like this are why I wait for Rhubarb to come into season. This looks so delicious and moist. I can’t wait to make it.
Hope you love it Beth 🙂
Okay I love rhubarb. It’s one of my favorite things about Spring and this is such a delicious way to use it!
Thanks Shelby – I hope you get a chance to try it ♥
So good! Who could resist those jammy and crunchy layers? This cake is a MUST during rhubarb season!
Thank you Emily & I agree!