Introduction
What Is Rhubarb, Really?
Rhubarb is one of those ingredients that looks like it belongs in a salad but acts like a fruit in desserts. With its bright red stalks and celery-like appearance, rhubarb brings a sharp, tart flavor that balances beautifully with sugar in baked goods. Fun fact: it’s technically a vegetable, but it’s treated like a fruit in most recipes especially in cakes and pies.
Rhubarb may not be the most conventional baking ingredient, but it definitely deserves a second look. If you’re already a fan of rhubarb desserts like crustless rhubarb custard pie, you’re in for a treat with this cake version.
Why Rhubarb Cake Deserves a Spot in Your Dessert Repertoire
Think of rhubarb cake as the zesty cousin of your classic coffee cake. It’s moist, slightly tangy, subtly sweet, and totally addictive. Whether you like it dense and buttery or light and fluffy, there’s a version out there for everyone.
The History Behind Rhubarb Desserts
From Ancient Asia to Modern Kitchens
Rhubarb has roots (literally) in ancient China, where it was originally used for medicinal purposes. It wasn’t until centuries later that Europeans started baking it into tarts and cakes.
Rhubarb’s journey from ancient herbal remedy to modern dessert staple is fascinating. It continues to inspire contemporary creations like the vegan raspberry cream tart—proof that this versatile stalk has staying power.
How Rhubarb Became a Dessert Darling
When sugar became more accessible in the 18th century, rhubarb transformed from a bitter medicine to a pie-filling star. Its sour bite needed the sweetness of sugar to shine—and shine it did.
Health Benefits of Rhubarb
Not only does rhubarb make for tasty desserts, but it’s also low in calories and rich in antioxidants—great news for those who prefer healthier sweets like low sugar blueberry protein muffins.
Packed With Antioxidants
Rhubarb is rich in anthocyanins, the antioxidants that give it that gorgeous red hue. These compounds help fight inflammation and keep your cells healthy.
Low in Calories, Big on Flavor
With only about 25 calories per cup, rhubarb is perfect for guilt-free indulgence just don’t forget the sugar that goes with it!
Choosing the Right Rhubarb
Field Rhubarb vs. Forced Rhubarb
Forced rhubarb is grown in dark sheds and harvested in winter; it’s more tender and brightly colored. Field rhubarb is more common and available in spring and early summer—slightly tougher but full of flavor.
A good rhubarb cake starts with choosing the right stalks. Much like sourcing ripe fruit for nectarine recipes, the freshness of your rhubarb makes all the difference.
What to Look for When Buying Fresh Rhubarb
Look for firm, crisp stalks with a vibrant pink or red hue. Avoid any that are limp, bruised, or pale green (unless you’re okay with more bitterness).
Essential Ingredients for Rhubarb Cake
Fresh vs. Frozen Rhubarb
Fresh is best when in season, but frozen rhubarb works just fine—just make sure to thaw and drain it well before using to avoid soggy batter.
Make sure you’re stocked with the basics. If you’ve ever baked anything like vegan caramel pecan cheesecake, you probably already have most of these pantry staples on hand.
Pantry Staples You’ll Need
You’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Butter or oil
- Milk or buttermilk
- Vanilla extract
Optional Add-Ins for Extra Flavor
Try adding:
- Orange zest
- Chopped nuts
- A sprinkle of cinnamon or cardamom
- Streusel topping for crunch
Step-by-Step: How to Make Classic Rhubarb Cake
Prepping Your Rhubarb
Trim off the leaves (they’re toxic), wash the stalks, and chop into ½-inch pieces. If the stalks are very thick, peel away any stringy bits.
Mixing the Batter
Cream butter and sugar together, beat in the eggs, then alternate adding your dry ingredients and milk. Fold in the rhubarb last.
Baking Tips for the Perfect Texture
Use a 9×13 pan and bake at 350°F for 45–50 minutes. You’ll know it’s ready when a toothpick comes out clean and the top is golden.
Creative Variations to Try
Rhubarb Upside-Down Cake
Place rhubarb and brown sugar at the bottom of your cake pan before pouring in the batter. Once flipped, you get a beautiful ruby-glazed top.
There are endless ways to make rhubarb the star. From layering it into a strawberry crumble to topping a vegan-friendly sponge, rhubarb cake fits right in with other creative desserts like no-bake turtle cheesecakes and fruity tarts.
Strawberry Rhubarb Crumble Cake
Layer sliced strawberries with rhubarb and top your cake with a buttery crumble. It’s a hybrid between cake and crisp—delightful!
Gluten-Free and Vegan Alternatives
Use almond or oat flour for gluten-free versions and swap in flax eggs and plant-based butter for vegan rhubarb cake.
Common Mistakes to Avoid
Overmixing the Batter
Keep it gentle! Overmixing makes your cake tough. Just stir until the ingredients are combined.
Using Rhubarb That’s Too Fibrous
If your rhubarb is older and woody, peel it. No one wants stringy bites in their dessert.
Not Balancing the Sweet and Tart Flavors
Rhubarb is bold. Make sure your batter or toppings provide enough sweetness to balance that zing.
Serving Suggestions
Toppings and Sauces That Complement Rhubarb
A dollop of whipped cream, a drizzle of vanilla glaze, or a scoop of vanilla ice cream turns rhubarb cake into a bakery-worthy treat.
Best Times to Serve Rhubarb Cake
Perfect for spring brunches, picnics, or just a cozy afternoon snack with tea or coffee.
How to Store and Freeze Rhubarb Cake
Keeping It Fresh for Days
Store it covered at room temp for up to 2 days, or refrigerate for up to 5 days.
Freezing for Later Enjoyment
Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temp and warm gently before serving.
Perfect Pairings with Rhubarb Cake
Beverage Matches
Try herbal tea, lemonade, or even a light sparkling wine for a classy touch.
This cake goes great with many dishes, especially at a springtime picnic or brunch. If you’re planning a full spread, consider pairing it with something savory like a chilled creamy pasta salad for a sweet-savory balance.
Other Dishes That Work Well With It
Pair it with savory brunch dishes like quiche or roasted veggies to balance out the meal.
Rhubarb Cake for Special Occasions
Mother’s Day, Spring Celebrations, and More
Its vibrant color and fresh flavor make rhubarb cake a standout dessert for seasonal gatherings.
Making It Look Extra Special
Dust with powdered sugar, decorate with edible flowers, or serve in individual ramekins for an elegant presentation.
Sustainability and Rhubarb: A Seasonal Treat
Eating With the Seasons
Embrace local, seasonal produce like rhubarb—it reduces food miles and supports local farmers.
Growing Your Own Rhubarb at Home
It’s easy! Rhubarb is a low-maintenance perennial that comes back year after year—perfect for a backyard garden.
Final Thoughts on Rhubarb Cake
Rhubarb cake is one of those nostalgic, feel-good desserts that blend comfort with a bit of zing. It’s perfect for spring, but honestly? We’d eat it all year long. Whether you stick to a classic recipe or play with creative variations, you’re in for a flavor-packed treat that’s as memorable as it is mouthwatering.
Whether you prefer it classic or with a twist, rhubarb cake is a brilliant way to celebrate seasonal produce. Don’t be afraid to get creative—just like with your favorite vintage birthday cake, a few simple tweaks can make it unforgettable.
Rhubarb Cake
Equipment
- 9×13 Baking Pan
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 2 eggs
- 0.5 cup unsalted butter softened
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups rhubarb chopped into 1/2-inch pieces
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir just until combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Notes
FAQs
Can I use canned rhubarb for cake?
It’s not recommended—canned rhubarb is too soft and often packed in syrup, which can throw off the recipe.
Is rhubarb safe to eat raw?
Absolutely! It tastes even better the next day once the flavors meld.
Can I make rhubarb cake ahead of time?
Absolutely! It tastes even better the next day once the flavors meld.
What’s the best pan for rhubarb cake?
A 9×13 pan works great, but round pans or muffin tins also do the trick for variations.
How do I keep rhubarb from sinking to the bottom of the cake?
Toss the chopped rhubarb in a little flour before folding it into the batter. That helps suspend it evenly.