Delectable Rhubarb Cake Recipes: A Guide to Baking Perfection

Rhubarb, with its vibrant pink stalks and tart flavor, is a quintessential ingredient of spring and early summer. While often paired with strawberries, rhubarb truly shines when baked into a moist and flavorful cake. This guide will take you through several delectable rhubarb cake recipes, from simple everyday bakes to more elaborate creations, complete with detailed steps and instructions to ensure baking perfection.

Why Rhubarb Cake is a Must-Try

Rhubarb cake is a wonderful way to celebrate the season’s bounty. The tartness of the rhubarb provides a delightful counterpoint to the sweetness of the cake, creating a balanced and satisfying dessert. Moreover, rhubarb is packed with nutrients, making this cake a treat you can feel good about indulging in. Rhubarb is an excellent source of vitamin K, vitamin C, and fiber. It’s also low in calories and fat. Baking rhubarb mellows its tartness, making it more palatable and enhancing its natural sweetness.

Recipe 1: Classic Rhubarb Cake

This classic rhubarb cake is a simple and straightforward recipe, perfect for beginner bakers. It’s moist, flavorful, and requires minimal ingredients.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups chopped rhubarb
• Optional: 1/4 cup granulated sugar for topping

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Make sure these ingredients are evenly distributed for proper rising.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air into the batter, resulting in a tender cake.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, as this can result in a tough cake.
6. Fold in Rhubarb: Gently fold in the chopped rhubarb.
7. Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
8. Optional Sugar Topping: If desired, sprinkle the top of the cake with 1/4 cup of granulated sugar for a slightly crunchy topping.
9. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Cool: Let the cake cool in the pan for 10-15 minutes before slicing and serving.

Tips for the Classic Rhubarb Cake

• Use fresh, firm rhubarb: Choose stalks that are firm and unblemished.
• Don’t overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
• Adjust baking time as needed: Ovens vary, so keep an eye on the cake and adjust the baking time accordingly.
• Add a dollop of whipped cream or vanilla ice cream: This elevates the cake into an even more decadent dessert.

Recipe 2: Rhubarb Crumble Cake

This rhubarb crumble cake combines the moistness of a cake with the delightful crunch of a crumble topping. It’s a textural delight and a guaranteed crowd-pleaser.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups chopped rhubarb

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/4 cup chopped nuts (walnuts, pecans, or almonds), optional

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease and flour an 8-inch square baking pan.
2. Prepare the Crumble Topping: In a medium bowl, combine the flour, brown sugar, and cold butter cubes. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped nuts, if using. Refrigerate until ready to use. Chilling the crumble topping helps the butter stay firm, resulting in a crispier crumble.
3. Combine Dry Ingredients (Cake): In a medium bowl, whisk together the flour, baking powder, and salt.
4. Cream Butter and Sugar (Cake): In a separate bowl, cream together the softened butter and sugar until light and fluffy.
5. Add Egg and Vanilla (Cake): Beat in the egg and vanilla extract until well combined.
6. Alternate Wet and Dry Ingredients (Cake): Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
7. Fold in Rhubarb (Cake): Gently fold in the chopped rhubarb.
8. Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
9. Sprinkle with Crumble Topping: Sprinkle the crumble topping evenly over the batter.
10. Bake: Bake for 35-40 minutes, or until the crumble topping is golden brown and a wooden skewer inserted into the center comes out clean.
11. Cool: Let the cake cool in the pan for 10-15 minutes before slicing and serving.

Tips for the Rhubarb Crumble Cake

• Use cold butter for the crumble topping: Cold butter helps create a crumbly texture.
• Don’t overbake the cake: Overbaking can result in a dry cake.
• Add spices to the crumble topping: A pinch of cinnamon or nutmeg can add extra flavor.
• Serve warm with vanilla ice cream: The warm cake and cold ice cream create a delightful contrast.

Recipe 3: Rhubarb Upside-Down Cake

This rhubarb upside-down cake is a visually stunning and delicious dessert. The rhubarb caramelizes on the bottom of the pan, creating a beautiful and flavorful topping when the cake is inverted.

Ingredients:

For the Topping:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed brown sugar
• 3 cups sliced rhubarb

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Prepare the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the sugar is dissolved and the mixture is smooth.
3. Arrange Rhubarb: Pour the butter and sugar mixture into the prepared cake pan. Arrange the sliced rhubarb evenly over the bottom of the pan.
4. Combine Dry Ingredients (Cake): In a medium bowl, whisk together the flour, baking powder, and salt.
5. Cream Butter and Sugar (Cake): In a separate bowl, cream together the softened butter and sugar until light and fluffy.
6. Add Eggs and Vanilla (Cake): Beat in the eggs, one at a time, then stir in the vanilla extract.
7. Alternate Wet and Dry Ingredients (Cake): Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
8. Pour Batter: Pour the batter evenly over the rhubarb in the cake pan.
9. Bake: Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Cool and Invert: Let the cake cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a serving plate. Be careful, as the caramel may be hot.
11. Serve: Serve warm or at room temperature.

Tips for the Rhubarb Upside-Down Cake

• Use a good quality cake pan: A good quality cake pan will ensure even baking and prevent sticking.
• Don’t skip the cooling period: Cooling the cake before inverting allows the caramel to set slightly, making it easier to release from the pan.
• Serve with a scoop of ice cream or whipped cream: This adds a touch of richness and enhances the flavors of the cake.
• Add a sprinkle of cinnamon or nutmeg to the rhubarb topping: This adds a warm and comforting flavor.

Recipe 4: Rhubarb Streusel Cake

This Rhubarb Streusel Cake features a buttery, crumbly streusel topping that perfectly complements the tartness of the rhubarb. It’s a delightful combination of textures and flavors that’s perfect for breakfast, brunch, or dessert.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream or plain yogurt
• 2 cups chopped rhubarb

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Prepare Streusel Topping: In a medium bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in nuts, if using. Set aside.
3. Combine Dry Ingredients (Cake): In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar (Cake): In a separate bowl, cream together butter and granulated sugar until light and fluffy.
5. Add Eggs and Vanilla (Cake): Beat in eggs one at a time, then stir in vanilla extract.
6. Alternate Wet and Dry Ingredients (Cake): Gradually add dry ingredients to wet ingredients, alternating with sour cream or yogurt, beginning and ending with dry ingredients. Mix until just combined.
7. Fold in Rhubarb (Cake): Gently fold in chopped rhubarb.
8. Pour into Pan: Pour batter into prepared pan and spread evenly.
9. Sprinkle Streusel: Sprinkle streusel topping evenly over the batter.
10. Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the streusel is golden brown.
11. Cool: Let cool in the pan for 15-20 minutes before slicing and serving.

Tips for Rhubarb Streusel Cake:

• Use cold butter for the streusel: This ensures a crumbly texture.
• Don’t overmix the cake batter: This can result in a tough cake.
• Let the cake cool completely before cutting: This helps it hold its shape.
• Add lemon zest to the streusel: A touch of lemon zest will brighten the flavor of the streusel topping.

Recipe 5: Gluten-Free Rhubarb Cake

For those with gluten sensitivities, this gluten-free rhubarb cake doesn’t compromise on taste or texture. It’s a moist and delicious cake that everyone can enjoy.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk or almond milk
• 2 cups chopped rhubarb
• Optional: Powdered sugar for dusting

Instructions:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan with gluten-free flour.
2. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk or almond milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Rhubarb: Gently fold in the chopped rhubarb.
7. Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
8. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for 15-20 minutes before slicing and serving.
10. Optional: Dust with powdered sugar before serving.

Tips for Gluten-Free Rhubarb Cake:

• Use a good quality gluten-free flour blend: Not all gluten-free flour blends are created equal. Look for one that contains xanthan gum for best results.
• Don’t overmix the batter: Overmixing can lead to a gummy texture.
• Adjust baking time as needed: Gluten-free cakes tend to bake faster than traditional cakes, so keep an eye on it.
• Let the cake cool completely before slicing: Gluten-free cakes can be fragile when warm.

Recipe 6: Rhubarb and Ginger Cake

The combination of tart rhubarb and spicy ginger creates a uniquely flavorful cake that’s both comforting and exciting. This recipe is perfect for those looking for a slightly different take on rhubarb cake.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups chopped rhubarb
• 1/4 cup crystallized ginger, finely chopped (optional)

Instructions:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, ground ginger, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Rhubarb and Ginger: Gently fold in the chopped rhubarb and crystallized ginger (if using).
7. Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
8. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for 15-20 minutes before slicing and serving.

Tips for Rhubarb and Ginger Cake:

• Adjust the amount of ginger to your taste: If you prefer a more subtle ginger flavor, use less ground ginger.
• Use fresh ginger instead of ground ginger: For a stronger ginger flavor, grate fresh ginger into the batter.
• Add a ginger glaze: A simple ginger glaze can enhance the ginger flavor even further.
• Serve with a dollop of whipped cream or vanilla ice cream: This complements the flavors of the rhubarb and ginger.

Recipe 7: Rhubarb and Almond Cake

This Rhubarb and Almond Cake combines the tartness of rhubarb with the nutty flavor of almonds, creating a sophisticated and delicious dessert. The almond flour adds a delicate crumb and a subtle sweetness to the cake.

Ingredients:

• 1 cup all-purpose flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 cup milk
• 2 cups chopped rhubarb
• 1/4 cup slivered almonds (optional, for topping)

Instructions:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Add Eggs and Almond Extract: Beat in the eggs, one at a time, then stir in the almond extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Rhubarb: Gently fold in the chopped rhubarb.
7. Pour into Pan: Pour the batter into the prepared cake pan and spread evenly.
8. Sprinkle with Almonds: If desired, sprinkle the top of the cake with slivered almonds.
9. Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Cool: Let the cake cool in the pan for 15-20 minutes before slicing and serving.

Tips for Rhubarb and Almond Cake:

• Use good quality almond flour: This will ensure a delicate crumb and a subtle almond flavor.
• Don’t overmix the batter: Overmixing can lead to a tough cake.
• Toast the slivered almonds before using: This will enhance their flavor.
• Serve with a dollop of whipped cream or almond-flavored ice cream: This complements the flavors of the rhubarb and almonds.

Recipe 8: Vegan Rhubarb Cake

This vegan rhubarb cake is a delicious and moist cake that’s perfect for those following a plant-based diet. It uses simple substitutions to create a cake that’s just as satisfying as its non-vegan counterparts.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup plant-based milk (almond, soy, or oat)
• 2 tablespoons apple cider vinegar
• 1 teaspoon vanilla extract
• 2 cups chopped rhubarb

Instructions:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the sugar, vegetable oil, plant-based milk, apple cider vinegar, and vanilla extract. The apple cider vinegar reacts with the baking soda to create a light and fluffy cake.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in Rhubarb: Gently fold in the chopped rhubarb.
6. Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
7. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 15-20 minutes before slicing and serving.

Tips for Vegan Rhubarb Cake:

• Use a good quality plant-based milk: Almond, soy, and oat milk all work well.
• Don’t overmix the batter: Overmixing can lead to a tough cake.
• Add a vegan frosting: A simple vegan frosting can take this cake to the next level.
• Serve with a scoop of vegan ice cream: This creates a delicious and satisfying vegan dessert.

General Tips for Baking with Rhubarb

• Choose the right rhubarb: Look for firm, unblemished stalks with vibrant pink or red color. The color doesn’t necessarily indicate sweetness; it’s more of a visual appeal.
• Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and trim off the leaves (which are toxic). Chop the stalks into even pieces for consistent baking.
• Balance the tartness: Rhubarb is naturally tart, so be sure to use enough sugar in your recipes to balance the acidity. You can also pair rhubarb with sweeter fruits like strawberries or raspberries.
• Don’t overbake: Overbaking can dry out the rhubarb and make it mushy. Bake until the cake is golden brown and a wooden skewer inserted into the center comes out clean.
• Storage: Rhubarb cake can be stored at room temperature for a day or two, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly and freeze it.

Variations and Additions

• Add spices: Cinnamon, nutmeg, ginger, and cardamom all complement rhubarb beautifully.
• Add citrus zest: Lemon or orange zest can brighten the flavor of rhubarb cake.
• Add nuts: Walnuts, pecans, and almonds add a crunchy texture and nutty flavor.
• Add other fruits: Strawberries, raspberries, blueberries, and apples all pair well with rhubarb.
• Add a glaze or frosting: A simple powdered sugar glaze, cream cheese frosting, or lemon glaze can add extra sweetness and flavor.

Enjoying Your Rhubarb Cake

Rhubarb cake is delicious on its own, but it’s even better when paired with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It’s the perfect dessert for any occasion, from a casual afternoon treat to a special celebration.

Conclusion

Rhubarb cake is a versatile and delicious dessert that’s perfect for showcasing the unique flavor of this springtime ingredient. With these recipes and tips, you’ll be well on your way to baking rhubarb cakes that are sure to impress. So, gather your rhubarb, preheat your oven, and get ready to enjoy the sweet and tart flavors of this seasonal treat!