This post may contain affiliate links. Please read our disclosure policy.
Rhubarb cake is a seasonal favorite! The gorgeous batter yields a light, moist texture with yogurt or sour cream in the mix–a perfect pairing with the rhubarb. Serve the rhubarb squares directly from the pan.
Never enough rhubarb during this fleeting season! As the vibrant hues of rhubarb start gracing the market stands and grocery store during spring rhubarb season, it’s finally time to dive into one of my all-time favorites, my easy rhubarb cake recipe. My recipe has the simplicity of a snack cake and leans in the direction of breakfast cake if the baker is so inclined. The cake itself captures tangy rhubarb with a sweet brown sugar and vanilla cake, and a nutty crumble on top.
Key Ingredients and Substitutions
The greatness of any rhubarb cake lies in its balance of tart and sweet. Here is how we get there:
- 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 substitutionโjust 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 adds richness while keeping the texture fluffy. If youโre looking to mix it up, crรจme fraรฎche is an excellent alternative that won’t compromise the cake’s moisture. Labneh or Greek Yogurt are thicker, so add a couple of tablespoons of water to either of these if using them as a substitute 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, very old school and we avoid it when we can. But I use it in this cake and it does a job for lightness and fluff that just works. 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.
Tips for cake sucess
- Room Temperature Ingredients: Ingredients like eggs are at room temperature for a smoother wet batter. And the batter for this cake is truly 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 rhubarb pieces: Fold in 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 toothpickโit should emerge with moist crumbs, not completely clean, which means the cake isnโt overbaked.
- Cool Down Correctly: Let the cake cool in the prepared pan on a wire rack before slicing. This helps the structure set and will also make it easier for the cake to lift fromt eh bottom of the pan.
Storage Suggestions
For storing up to 3-4 days, leave any leftover cake in th pan. Wrap the top in plastic wrap or aluminum foil to make it an airtight container. To freeze, do the same thing. Or, wrap sections in plastic wrap and store in freezer-safe bags. Thaw overnight in the refrigerator or at room temperature.
You can enjoy this cake, or any rhubarb recipe, at any time of the year. Buy extra rhubarb, clean and cut it into pieces, and freeze in freezer bags. So worthwhile!
Serving Ideas
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 crรจme fraรฎche echoes the tang of this very delicious cake!
Rhubarb Cake Recipe
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 ยฝ cups chopped)
Instructions
- Preheat the oven to 350ยฐ 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
