There’s a certain joy that comes with the arrival of spring, especially when the vibrant stalks of rhubarb start appearing at the market. I first encountered this delightful ingredient during a garden tour, where a nearby friend proudly showcased her colorful rhubarb plants. The tangy-sweet essence of rhubarb has since become one of my favorite springtime flavors, and I couldn’t resist transforming it into an easy, elegant snacking cake.
This rhubarb cake isn’t just visually stunning; it’s a delicious marriage of flavor and texture. With the perfect balance of tart rhubarb and a sugary, crunchy crust, it’s an ideal treat to brighten your afternoon coffee break or to impress guests at a spring gathering. Plus, you’ll be amazed at how quickly it comes together—making it perfect for those busy weeks when fast food starts to lose its charm. Join me in celebrating spring with this delightful rhubarb cake that’s destined to become a favorite in your baking repertoire!
Why is this Rhubarb Cake a must-try?
Joyful Experience: This rhubarb cake captures the essence of spring, inviting vibrant flavors into your kitchen.
Quick and Easy: With simple ingredients and straightforward steps, you can have this delightful cake ready in no time, perfect for busy weekdays.
Delightful Texture: A crunchy crust envelops a moist, jammy interior, creating a satisfying contrast that will keep you coming back for more.
Versatile Treat: Serve it with a scoop of ice cream or alongside coffee, making it an ideal companion for any occasion.
Diet-Friendly: With easy substitutions, you can tailor this cake to fit various dietary needs, ensuring everyone can enjoy a slice!
Explore our other delightful recipes for more spring inspiration that will invigorate your baking!
Rhubarb Cake Ingredients
For the Cake
• Cooking Spray – Prevents sticking; consider using parchment paper for added convenience.
• 10 Stalks Rhubarb – The star of this rhubarb cake; select firm and vibrant stalks for optimal flavor and appearance.
• 3 cups All-Purpose Flour – Provides the cake’s structure; stick to this for the best texture results.
• 1 cup Almond Flour – Adds moisture and a hint of nuttiness; can be swapped with more all-purpose flour for a gluten-free variant.
• 2 tsp. Baking Powder – Ensures the cake rises properly.
• 1 tsp. Baking Soda – Works alongside baking powder to enhance the cake’s fluffiness.
• 1 tsp. Kosher Salt – Elevates the overall flavor; you may use fine salt as an alternative.
• 1 cup (2 sticks) Butter, softened – Adds richness and moisture; unsalted butter is recommended for balanced sweetness.
• 1 cup Granulated Sugar + More for Topping – Provides essential sweetness; the extra sugar on top caramelizes beautifully while baking.
• 1/2 cup Packed Light Brown Sugar – Infuses caramel notes; feel free to use white sugar if preferred.
• 4 Large Eggs – Essential for binding and moisture; using room temperature eggs helps blend ingredients smoothly.
• 1 tsp. Pure Vanilla Extract – Imparts aromatic depth; imitation extract can substitute in a pinch.
• 1/2 tsp. Almond Extract – Enhances the flavor; omit if allergies are a concern.
• 1 cup Buttermilk – Adds moisture and acidity; regular milk with 1 tbsp vinegar or lemon juice can work as a substitute.
Enjoy gathering these ingredients and the unbeatable joy they’ll bring to your kitchen as you whip up this rhubarb cake!
How to Make Rhubarb Cake
Preheat the Oven: Begin by setting your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by spraying it with cooking spray or lining it with parchment paper to avoid sticking.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt until well combined. This step ensures that your dry ingredients are evenly distributed.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
Incorporate Eggs and Extracts: Add the eggs one at a time, ensuring to beat well after each addition. Stir in the pure vanilla extract and almond extract until fully combined, infusing your mixture with wonderful flavors.
Combine Dry Ingredients and Buttermilk: Gradually add your dry ingredients to the creamed mixture, alternating with pouring in the buttermilk. Mix until just combined, but be careful not to overmix. Gently fold in the chopped rhubarb, which will create those lovely pockets of fruity goodness throughout the cake.
Bake the Cake: Pour the batter into your prepared baking pan, smoothing the top. Sprinkle extra granulated sugar over the top, which will caramelize during baking. Bake in your preheated oven until golden brown, around 55-65 minutes. A toothpick inserted in the center should come out clean when it’s done.
Cool and Serve: Once baked, allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice into squares and enjoy warm or at room temperature.
Optional: Serve with a dollop of whipped cream for extra indulgence!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Rhubarb Cake
Room Temperature: Store leftover rhubarb cake in an airtight container at room temperature for up to 3 days for optimal freshness.
Fridge: For extended shelf life, refrigerate the cake in an airtight container for up to 5 days, helping to preserve its moistness and flavor.
Freezer: To freeze, wrap slices of rhubarb cake tightly in plastic wrap and then foil, ensuring no air can enter, for up to 3 months.
Reheating: When ready to enjoy, thaw the cake overnight in the fridge or at room temperature. For a warm treat, reheat individual slices in the microwave for about 15-20 seconds.
Make Ahead Options
This rhubarb cake is perfect for busy home cooks looking to save time in the kitchen! You can prepare the batter up to 24 hours in advance by mixing everything together and storing it in an airtight container in the refrigerator. To prevent the rhubarb from releasing too much moisture, chop it just before incorporating into the batter. When you’re ready to bake, simply pour the chilled mixture into your prepared pan, sprinkle with sugar, and pop it in the oven. For longer storage, you can bake the cake and keep it covered at room temperature for 3-4 days or refrigerate for freshness. With these make-ahead options, you’ll have a delightful dessert ready with minimal effort!
Rhubarb Cake Variations
Get ready to add your personal twist to this delightful cake that’s bursting with spring flavors!
Berry Bliss: Swap out some rhubarb with fresh strawberries or blueberries for a colorful, fruity touch.
Nut-Free Delight: Use additional all-purpose flour in place of almond flour to keep this cake friendly for nut allergies.
Chocolate Indulgence: Enhance the batter with dark chocolate chips or shavings for a decadent flavor bomb that contrasts beautifully with the tart rhubarb. Chocolate is a magical pairing that elevates any dessert!
Citrus Zing: Incorporate a tablespoon of lemon or orange zest into the batter to brighten up the flavors, creating a refreshing and aromatic twist.
Spiced Sensation: Add a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor that complements the rhubarb nicely.
Cream Cheese Swirl: Consider adding a cream cheese layer to the batter by swirling it in before baking, resulting in an extra creamy texture.
Vegan Adjustment: Replace eggs and buttermilk with flax eggs and plant milk blended with a splash of lemon juice to create a delightful vegan version. You’ll be amazed at how delicious vegan baking can be!
Grain-Free Option: Swap the flour for a mixture of almond flour and coconut flour to create a grain-free alternative that still tastes divine.
What to Serve with Rhubarb Cake?
There’s nothing quite like the sensation of a spring afternoon filled with sweet and tangy flavors that complement a delightful treat.
- Whipped Cream: A dollop of homemade whipped cream adds a light, airy sweetness that balances the tartness of the rhubarb beautifully.
- Vanilla Ice Cream: Serve warm slices of rhubarb cake with vanilla ice cream for a luscious contrast of temperature and texture.
- Lavender Lemonade: A refreshing glass of lavender lemonade not only quench thirst but also brings out the floral notes in the cake.
- Minted Berry Salad: A mix of fresh berries tossed with mint completes the meal, offering a juicy, colorful accompaniment filled with bright flavor.
- Coffee or Tea: Whether it’s a warm cup of coffee or a soothing herbal tea, these beverages enhance the cake’s delightful taste while providing comfort.
- Cheese Plate: A selection of creamy cheeses like mascarpone or goat cheese pairs well with the rhubarb’s tartness, creating a nice picnic-style spread.
- Lemon Bars: For an added zest, serve alongside tangy lemon bars to enhance the springtime theme and keep the citrusy flavors alive.
- Nutty Granola: A crunchy nutty granola sprinkled on top or served on the side can add texture contrast that elevates each bite of cake.
- Fruit Compote: Drizzle warm fruit compote, such as mixed berries, over each slice of cake for sumptuous added moisture and flavor depth.
Expert Tips for Rhubarb Cake
- Selecting Rhubarb: Choose firm, vibrant stalks for the best flavor and presentation. Wilting or dull-colored rhubarb may yield a less tasty cake.
- Egg Temperature Matters: Use room temperature eggs, as they mix better and create a smoother batter, ensuring an evenly risen rhubarb cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated to keep the cake tender and light, avoiding a dense texture.
- Sugar Topping Boost: Be generous with the extra sugar on top; it caramelizes beautifully, adding delightful crunch and enhancing sweetness.
- Cooling Is Key: Let the cake cool completely before slicing to maintain its shape and prevent mushiness, maximizing the taste experience with each bite.
Rhubarb Cake Recipe FAQs
What type of rhubarb should I use?
Choose firm and vibrant stalks of rhubarb for the best flavor and visual appeal in your cake. Look for stalks that are bright reddish-pink in color without any dark or mushy spots, as dull-looking rhubarb may indicate that it’s passed its prime.
How should I store leftover rhubarb cake?
Store any leftover rhubarb cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it in the same container for up to 5 days. Keeping it well-sealed will help maintain its moisture and delicious flavor!
Can I freeze rhubarb cake?
Absolutely! To freeze, wrap individual slices of rhubarb cake tightly in plastic wrap followed by a layer of aluminum foil, ensuring no air can enter. This method helps to prevent freezer burn. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight or at room temperature.
What should I do if my cake is too dense?
If your rhubarb cake comes out dense, it may be due to overmixing or using cold ingredients. Always mix until just combined, and make sure your eggs are at room temperature. For future batches, be gentle when folding in the dry ingredients and avoid overbeating once the flour is added.
Are there any dietary considerations with this rhubarb cake?
This rhubarb cake contains dairy and eggs, so it’s not suitable for vegan diets. If you have nut allergies, you can substitute the almond flour with more all-purpose flour. Additionally, make sure to adapt the recipe according to gluten-free requirements, using a suitable gluten-free flour blend in place of all-purpose flour.
What’s the best way to serve rhubarb cake?
To elevate your serving experience, enjoy slices of rhubarb cake warm or at room temperature, topped with a generous dollop of homemade whipped cream or a scoop of vanilla ice cream. This adds a delightful creaminess that complements the tartness of the rhubarb beautifully!
Crave-Worthy Rhubarb Cake for Your Spring Snacking Joy
Equipment
- - 9×13-inch baking pan
- - Mixing bowls
- Whisk
- - Electric mixer
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking; consider using parchment paper for added convenience.
- 10 stalks Rhubarb Select firm and vibrant stalks for optimal flavor and appearance.
- 3 cups All-Purpose Flour Provides the cake's structure; stick to this for the best texture results.
- 1 cup Almond Flour Adds moisture and a hint of nuttiness; can be swapped with more all-purpose flour for a gluten-free variant.
- 2 tsp Baking Powder Ensures the cake rises properly.
- 1 tsp Baking Soda Works alongside baking powder to enhance the cake's fluffiness.
- 1 tsp Kosher Salt Elevates the overall flavor; you may use fine salt as an alternative.
- 1 cup Butter, softened Adds richness and moisture; unsalted butter is recommended for balanced sweetness.
- 1 cup Granulated Sugar Provides essential sweetness; the extra sugar on top caramelizes beautifully while baking.
- 1/2 cup Packed Light Brown Sugar Infuses caramel notes; feel free to use white sugar if preferred.
- 4 large Eggs Essential for binding and moisture; using room temperature helps blend ingredients smoothly.
- 1 tsp Pure Vanilla Extract Imparts aromatic depth; imitation extract can substitute in a pinch.
- 1/2 tsp Almond Extract Enhances the flavor; omit if allergies are a concern.
- 1 cup Buttermilk Adds moisture and acidity; regular milk with 1 tbsp vinegar or lemon juice can work as a substitute.
Instructions
Preparation Steps
- Preheat the Oven: Begin by setting your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by spraying it with cooking spray or lining it with parchment paper to avoid sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Incorporate Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract and almond extract until fully combined.
- Combine Dry Ingredients and Buttermilk: Gradually add your dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until just combined, then gently fold in the chopped rhubarb.
- Bake the Cake: Pour the batter into your prepared baking pan, smoothing the top. Sprinkle extra granulated sugar over the top, then bake in your preheated oven until golden brown, around 55-65 minutes.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely. Slice into squares and enjoy warm or at room temperature.