The perfect afternoon treat, homemade rhubarb cake is soft, fluffy and filled with tangy chunks of fresh rhubarb! This quick and simple cake recipe is sure to be a hit. With its light, streusel-like topping of almond and turbinado sugar, sweet and tangy rhubarb and light cake, this rhubarb cake has EVERYTHING you could want in a simple cake recipe. We love this recipe so much, it has quickly become one of our favorite rhubarb cake recipes!
What is Rhubarb Cake?
This moist Rhubarb Cake recipe is a light and tender morning tea-style cake, filled with pieces of fresh rhubarb that give it a super satisfying burst of tang with nearly every bite. It takes only minutes to throw together, and can be eaten for dessert or even breakfast (well, in my house it is, anyway).
Rhubarb Cake Ingredients
This cake combines the usual cake ingredients with rhubarb and sour cream. Sour cream helps keep this cake perfectly moist and also blends well with tangy rhubarb. For the cake itself, you’ll need:
- Baking powder
- Brown sugar
- Lemon zest
- Sour cream
For the streusel topping, you’ll need:
- Turbinado sugar
RECIPE TIP: You can substitute fresh for frozen rhubarb in this cake; however, don’t thaw it before you add it to the batter.
How to make Rhubarb Cake
Follow these simple instructions to make a rhubarb cake:
- First, beat butter and sugar together until the mixture is light and creamy, then add vanilla and lemon zest followed by the eggs one at a time, beating well after each addition.
- Add half the flour and baking powder and mix, followed by the sour cream, mix, then add the remaining flour mixture.
- Next, add in the chopped rhubarb and fold the batter, just until everything is combined.
- After tipping this into a spring-form tin, the final step is to top the cake with a mixture of flaked almonds, turbinado sugar, and cinnamon, for a satisfying crunch on top.
Can you freeze rhubarb cake?
Yes, you can freeze rhubarb cake. Once cooled, wrap it twice over in plastic wrap. Then place it in an airtight container and freeze for up to 3 months. More recipes I know you’ll love are this Blueberry Cake, this gorgeous Cherry Cake with Crumble Topping and this Lemon Jello Poke Cake. For a no bake cake, try Carlota de Limón. If you love a simple recipe that’s big on flavor, then you definitely need to try this rhubarb cake!
Love rhubarb as much as we do? Try these other rhubarb recipes…
- Strawberry Rhubarb Crisp
- Rhubarb and Apple Crumble
- Strawberry Rhubarb Jam
- Rhubarb Muffins
- Stewed Rhubarb
- Rhubarb Dump Cake
- Rhubarb Steamed Pudding
- Pork Tenderloin with Rhubarb Chutney
- Rhubarb Bread
- Rhubarb Sauce
The perfect afternoon treat, Rhubarb Cake is soft, fluffy and filled with tangy chunks of fresh rhubarb! This quick and simple cake recipe will be a hit.
- 10.5 oz rhubarb (cut in 2cm pieces [approx. 2 cups])
- 6.9 oz all-purpose flour (1 1/2 cups)
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter (1 stick, softened)
- 5.3 oz light brown sugar (3/4 cup)
- 1 teaspoon vanilla extract
- Zest of ½ lemon
- 2 large eggs
- 1/3 cup light sour cream
- 2 tablespoons turbinado sugar
- 2 heaping tablespoons flaked almonds
- 1/2 teaspoon cinnamon
Preheat the oven to 350F. Grease and line an 8 inch spring form cake tin.
Sift together the flour and baking powder and set aside.
Beat together the butter and sugar until pale and creamy. Add the vanilla and lemon zest and mix through. Add the eggs, one at a time, beating well between each.
Add half the flour mix and fold through. Fold through the sour cream and then finally the remaining flour mixture until just combined. Make sure not to overmix.
Fold through the rhubarb.
Tip the batter into your prepared baking tin then spread to the edges and level out the top a little.
Combine the turbinado sugar, almonds and cinnamon and scatter over the top.
Bake for 45-50 minutes or until a toothpick comes out clean. Cool in the tin and then transfer to a wire rack to cool completely.
RECIPE TIP: Where a weight is provided, it's best to weigh out your ingredients. If you don't have a kitchen scale, spoon the ingredient into your cup measure and level off with the back of a knife. Never scoop with the cup measure.
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