If you’re looking for a dessert that perfectly balances sweet and tart flavors, this Homemade Rhubarb Cake is just the thing. With a soft, buttery crumb and the bright bite of fresh rhubarb, this cake is ideal for spring and early summer baking. It’s easy to make, crowd-pleasing, and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients
For the Cake:
- 2 cups fresh rhubarb, chopped into ½-inch pieces
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- (or substitute with 1 tbsp vinegar/lemon juice plus enough milk to make 1 cup; let sit 5 minutes before using)
For the Cinnamon Sugar Topping (Optional but Recommended):
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon cold butter, cut into small cubes
Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking pan with butter or non-stick spray, then dust with a little flour. Set aside.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and 1½ cups sugar together until the mixture is light, fluffy, and pale in color. This should take about 3–5 minutes using an electric mixer.
Step 3: Add Egg and Vanilla
- Beat in the egg and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Mix Wet and Dry Ingredients Alternately
- Add the flour mixture to the creamed butter in three parts, alternating with the buttermilk in two parts.
- Begin and end with the flour.
- Mix just until each addition is combined — do not overmix.
Step 6: Fold in the Rhubarb
- Gently fold the chopped rhubarb into the batter using a spatula or wooden spoon. The batter will be thick.
Step 7: Pour and Spread the Batter
- Transfer the batter into the prepared baking pan. Use a spatula to spread it out evenly into the corners.
Step 8: Add the Cinnamon Sugar Topping
- In a small bowl, combine ¼ cup sugar and ½ teaspoon cinnamon.
- Sprinkle the cinnamon-sugar evenly over the top of the batter.
- Dot the surface with small cubes of cold butter for added richness and a slightly crisp top.
Step 9: Bake the Cake
- Place the pan in the center of the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Step 10: Cool and Serve
- Let the cake cool in the pan on a wire rack for at least 20–30 minutes before slicing.
- Serve warm or at room temperature.
- For a decadent touch, add whipped cream, vanilla ice cream, or a drizzle of cream.
Tips for Success
- Fresh rhubarb is best, but if using frozen, be sure to thaw and drain well before folding it into the batter.
- Letting the cake cool slightly helps it firm up and makes slicing easier.
- The cinnamon-sugar topping adds great texture and flavor, but you can also top it with streusel or omit it for a simpler version.
In Short,
There you have it — a simple, reliable, and delicious rhubarb cake recipe that’s perfect for any occasion. Whether you’re baking with garden-fresh rhubarb in spring or using frozen pieces year-round, this cake delivers a delightful balance of sweet and tart flavors with a soft, buttery crumb. Serve it warm with a scoop of vanilla ice cream or enjoy a slice with your afternoon coffee. However you choose to enjoy it, this rhubarb cake is sure to become a seasonal favorite in your kitchen.