This recipe for Rhubarb Cake not only features a sweet and tangy flavor but is also incredibly easy to make, making it a delightful way to highlight the seasonal freshness of rhubarb. Whether you choose to enjoy it as a dessert or as a sweet treat alongside a cup of tea or coffee, this cake truly combines the moist texture of a traditional cake with the delightful tartness of rhubarb. The result is a perfect balance of flavors that is sure to delight your taste buds.
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This rhubarb cake is a traditional Polish cake and one of my absolute favorites during the springtime. So, I sincerely encourage you to give this recipe a try, and I truly hope that you fall in love with it, just as I have!
➥ Share RecipeWant more rhubarb dessert recipe? Rhubarb Walnut Coffee Cake is a light summer treat that you’re going to love having on hand. Do you have a favorite rhubarb recipe? I’d love to hear about it if you do.
If you’re a cake enthusiast like me, you won’t want to miss out on the delectable flavors of Orange Upside-Down Cake, Lemon Poppy Seed Cake and Easy Strawberry Cake. Each of these cakes offers a unique and delightful experience. These cakes are sure to satisfy your sweet cravings and leave you wanting more. So, don’t hesitate to dive into the world of these delightful cake variations and experience the joy they bring.
WHAT IS RHUBARB?
Before I can convince you to make this delectable cake, I should probably explain what is in it!
Rhubarb, with its vibrant reddish or greenish stalks, is a distinct spring vegetable and one of the few that are still truly seasonal. While rhubarb may resemble celery, it stands out with its beautiful pink/magenta stalks, making it highly appetizing. It’s important to note that only the stalks are edible, as the leaves contain high levels of oxalic acid and can be toxic if consumed in large quantities. Therefore, it’s crucial to avoid using the leaves for any purpose.
Rhubarb has a tart and tangy flavor, which is why it is often combined with sweeter fruits like apples or strawberries to balance out its acidity. Rhubarb is generally in season between April and June, so now is the perfect time to stock up, try out some recipes, or even freeze some for later use.
WHY YOU WILL LOVE THIS RHUBARB CAKE RECIPE?
- The combination of this moist cake batter and the juicy rhubarb pieces creates a wonderful texture in every bite. It adds a pleasant chewiness and juiciness that makes the cake enjoyable to eat.
- This Rhubarb cake can be enjoyed in different ways. It can be served warm or at room temperature, making it suitable for dessert or as a sweet treat with a cup of tea or coffee. It’s a versatile cake that can be enjoyed on various occasions.
TIPS FOR MAKING THIS RHUBARB CAKE
- Use fresh rhubarb from your garden or local farmers market.
- Use parchment paper to line the baking pan, this will provide an additional non-stick layer that will not only prevent the cake from sticking to the pan but also make it easier to remove the cake without any issues.
- Add the dry ingredients in stages into the wet ingredients.
- Be sure to let the cake cool in the pan for 15-20 minutes before removing to a wire rack to cool completely.
HOW TO MAKE EASY RHUBARB CAKE
Prepare to be impressed by the simplicity of this cake recipe. It’s incredibly easy to make, and you’ll be amazed at how quickly it comes together. With just a few simple steps, you’ll have a delicious homemade cake that will delight your taste buds.
- Place the chopped rhubarb in a bowl and sprinkle with sugar; let it sit for 15 minutes. This will draws out the excess water from rhubarb. After that time drain the rhubarb if there is any liquid/juice; add potato flour and vanilla sugar to rhubarb and toss well.
- Preheat oven to 356 degrees Fahrenheit. Butter a 7 x 11-inch cake pan and layer with parchment paper.
- In a large bowl mix flour, baking powder and set aside.
- In the bowl of a electric mixer fitted with the paddle attachment, beat together the sugar and eggs, until light and fluffy about 5-7 minutes.
- In 3 additions, add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until batter is smooth. Once well combined, transfer batter to baking pan and smooth the top.
- Arrange diced rhubarb evenly over top of the batter. Sprinkle brown sugar over the cake. Take cold butter straight from the refrigerator and grate into fluffy shreds directly over the cake.
- Bake for 40 minutes, the cake is ready when a cake tester inserted into the centre comes out clean. When done take it out leave it in the pan for 15-20 minutes, then transfer the cake to a cooling rack to cool completely. Sprinkle with powdered sugar when cooled. Enjoy!
STORING RHUBARB CAKE
Before storing the rhubarb cake, make sure it has cooled down to room temperature. Store any leftover cake in an airtight container in the refrigerator to keep it fresh. The cool temperature will help preserve the cake and prevent it from spoiling. Rhubarb cake, like most cakes, is best enjoyed fresh. Try to consume the leftovers within 2-3 days for optimal taste and texture. Beyond that timeframe, the cake may start to dry out or lose its flavor.
FAQ
Is it better to eat rhubarb raw or cooked?
Raw rhubarb tends to have a sour taste and a tough texture, making it challenging to chew. However, if the stalks are young and tender, it is possible to eat them raw in small quantities. Most commonly, rhubarb is prepared by cooking it, and it is generally recommended to cook it with an generous amount of sugar. Adding sugar helps to counterbalance the tartness, enhancing its overall flavor and making it more enjoyable to eat.
How to store rhubarb?
Store trimmed stalks of rhubarb in a loose plastic bag or wrap it loosely in a damp paper towel. Put it in the vegetable crisper drawer of your refrigerator. The perforations or the damp towel will help to maintain the right level of moisture without causing the stalks to become soggy.
MORE FRUITY DESSERTS
When you think about the variety of fruit-based options, there are plenty of fantastic choices for dessert. Check out some of these great recipes and let me know what you think.
- Orange Bundt Cake
- Orange Chocolate Bundt Cake
- Orange Upside-Down Cake
- Easy Strawberry Cake
- Lemon Poppy Seed Muffins
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Happy Baking! -A
The nutritional and calories information shown is an estimated provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counselling.
Rhubarb Cake
Equipment
- 1 7 x 11-inch baking pan ( 18 x 28 cm)
Ingredients
For the Cake:
- 4 large eggs room temperature
- 3/4 cup white sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons powder sugar for dusting
Rhubarb Topping:
- 3 cups rhubarb ( 600 g ) diced 1/2-inch to 1-inch pieces
- 3 tablespoons white sugar
- 3 tablespoons potato flour
- 1 package vanilla sugar ( 9 g – Dr.Oetker Vanilla sugar )
Sugar Topping:
- 3 tablespoons brown sugar
- 50 g unsalted butter cold
Instructions
Rhubarb Topping:
- Place the chopped rhubarb in a bowl and sprinkle with withe sugar; let it sit for 15 minutes. This will draws out the excess water from rhubarb. After that time drain the rhubarb if there is any liquid/juice; add potato flour and vanilla sugar to rhubarb and toss well.
Cake:
- Preheat oven to 356 degrees Fahrenheit and line a 7 x 11-inch cake pan with parchment paper.
- In a large bowl mix flour, baking powder and set aside.
- In the bowl of a electric mixer fitted with the paddle attachment, beat together the sugar and eggs, until light and fluffy about 5-7 minutes.
- In 3 additions, add the dry ingredients to the wet ingredients and gently fold in using ruber spatula. Once well combined, transfer batter to baking pan and smooth the top. Arrange diced rhubarb evenly over top of the batter. Sprinkle brown sugar over the cake. Take 50g cold butter straight from the refrigerator and grate into fluffy shreds directly over the cake.
- Bake for 40 minutes, the cake is ready when a cake tester inserted into the centre comes out clean. When done take it out leave it in the pan for 15 minutes, then transfer the cake to a cooling rack to cool completely. Sprinkle with powdered sugar when cooled. Enjoy !
Notes
- Stalks Only: Make sure to discard the leaves and trim the roots. The roots and leaves of rhubarb are not safe to eat.
- Chop the rhubarb into approximately 1/2-inch pieces, more or less.
- Serve the cake plain, dusted with powdered sugar, with fresh whipped cream or with ice cream.
The rhubarb cake was amazing! Thank you
Yay! So glad to hear that! Thank you so much for your comment!
Hi Paul, Thank you so much for your kind words! I’m thrilled to hear that you enjoyed the rhubarb cake. If you’re up for another delightful rhubarb-infused treat, I highly recommend trying my Rhubarb Walnut Coffee Cake recipe. It’s a personal favorite, and I think you’ll love the combination of tart rhubarb and crunchy walnuts. Let me know if you decide to give it a try! Happy baking!
is there any shortening or any liquid for the cake batter?
Hi Rosemary, Thank you for stopping by and checking out the recipe! I’m glad you’re interested. The cake batter doesn’t require shortening or additional liquid; the unique touch comes from grating cold butter on top before baking. It adds a delightful richness and texture. If you decide to give it a try or have any questions along the way, feel free to ask. Happy baking!