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This old-fashioned rhubarb cake recipe is moist, light, and infused with sweet, warm flavors and chunks of rhubarb in every bite. My version is elevated with rose water, which adds floral notes, giving it so much more depth. Serve the cake squares directly from the pan. For dessert, adding a scoop of vanilla ice cream makes it the perfect shareable dessert!
I look forward to rhubarb season all year long, using the gorgeous vegetable (I know, we tend to think of it as a fruit!) in everything from rhubarb crisp and rhubarb syrup to strawberry rhubarb pie and my rhubarb tart. However, this easy rhubarb cake recipe is a particular favorite with my whole family. Plus, this cake is a total delight to make because the batter is so thick and luscious to work with.
My version has the simplicity of a snack cake and leans in the direction of breakfast cake very nicely. The cake itself captures tangy rhubarb flavor with a sweet brown sugar and vanilla cake, and a nutty crumble on top, offering the best of spring in an easy treat.
Key Ingredients and Substitutions
Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!
- Fresh Rhubarb – Known for its tartness, fresh rhubarb is the star of this cake. When selecting rhubarb stalks, look for firm, crisp pieces, avoiding those with soft spots. If fresh rhubarb isn’t available, frozen rhubarb can be a handy substitution. Just ensure it’s well-drained to avoid excess moisture in your batter.
- Yogurt or Sour Cream – Essential for a moist cake, plain whole milk yogurt or sour cream adds richness while keeping the texture fluffy. If you’re looking to mix it up, a dollop of crème fraîche is an excellent alternative that won’t compromise the cake’s moisture. Sour cream, Labneh, and Greek yogurt are thicker, so add a couple of tablespoons of water to either of these if using them as an alternative here.
- Brown Sugar and Granulated White Sugar – The combination of these sugars contributes to the cake’s sweetness and depth of flavor. Brown sugar provides the molasses-y caramel note we love.
- Vanilla Extract and Rose Water – Use pure vanilla extract for that ‘vanilla cake’ aroma and a splash of rose water that pairs so well with rhubarb.
- Butter and/or Solid Vegetable Shortening – I know, the shortening is nearly bizarre to see in a recipe anymore. It’s very old school, and we avoid it when we can. However, I use it in this cake, and it does a job for lightness and fluff that just works better than other fat sources. Substitute unsalted butter or even solid (stirred smooth) coconut oil, but not liquid oil, for the cake. I do use melted butter in the topping that scatters over the top of the cake batter, so a little butter is needed in any case.
My Top Tips & Tricks for the Best Rhubarb Cake
- Use room temperature ingredients. Letting ingredients like eggs come to room temperature allows for easier mixing with the dry ingredients and a smoother wet batter. And the batter for this cake is a dream to work with, so gorgeous. That smoothness helps the cake rise evenly for a level finished cake.
- Use an electric mixer. For a truly fluffy cake, utilize a stand mixer with a paddle attachment. Start on low speed to mix your wet ingredients, then gradually increase to medium-high speed.
- Fold in the chopped rhubarb pieces. Fold the sliced or diced rhubarb into the cake batter rather than adding it with the mixer. This prevents you from over-stirring and deflating the beautiful batter.
- Moist crumbs check. Test for doneness using a toothpick. It should emerge with moist crumbs, not completely clean, which means the cake is done but isn’t overbaked. The cake should spring back when tapped on top in the center.
- Cool down correctly. Let the cake cool in the prepared cake pan on a wire rack before slicing and serving straight from the pan. This helps the structure set and will also make it easier for the cake to lift from the bottom of the pan.
My Favorite Ways to Serve
To go more dessert than breakfast or snack cake, make this sweet rhubarb cake even sweeter! Top each slice of cake with a scoop of dulce de leche or vanilla ice cream, or a dollop of homemade whipped cream. If you’re in the mood for something sophisticated and rich, a dollop of crème fraîche echoes the tang of this very delicious cake.
How to Store
Leave any leftover cake in the pan, and wrap the top with plastic wrap or aluminum foil. Or, transfer leftover pieces to an airtight container. They will keep fresh at room temperature for up to 3-4 days or in the freezer for up to three months.
To serve, thaw frozen rhubarb cake in the fridge overnight. Then, bring it to room temperature for a soft texture.
Rhubarb Cake Recipe
Equipment
- 1 (13x9x2-inch) Pan
- 2 Small Bowls
- 1 Stand Mixer Fitted with a Paddle Attachment
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup toasted walnuts, finely chopped
- 1 teaspoon cinnamon
- 1 1/2 cups light brown sugar, packed
- 1/2 cup solid vegetable shortening
- 1 large egg, room temperature
- 2 teaspoons rose water
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plain whole milk yogurt , or sour cream
- 1/2 pound rhubarb, chopped (about 3 stalks, or 1 ½ cups chopped)
Instructions
- Preheat the oven to 350° F. Coat a 13x9x2-inch pan with one tablespoon of the butter, then dust with a tablespoon of flour and tap out any excess.
- In a small bowl, combine 1 tablespoon of melted butter, granulated sugar, walnuts, and cinnamon to form a crumble. Set aside.
- In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the brown sugar, shortening, egg, vanilla, and rose water on medium speed until light and creamed.
- In another bowl, whisk the flour, baking soda and salt.
- With the mixer on low speed, alternate adding the yogurt and the flour mixture in a few additions each, beating until a thick batter forms.
- Using a spatula, fold in the chopped rhubarb. Scrape the batter into the prepared baking pan and spread the batter evenly in the pan. Top evenly with the nut crumble.
- Bake for 40 to 50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool completely and serve in squares directly from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
