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A closeup of a slice of rhubarb cake on a plate
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Rhubarb Cake

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.
Course Dessert
Cuisine American
Keyword rhubarb recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 213kcal
Author Marie Roffey

Ingredients

  • 10.5 oz rhubarb (cut in 2cm pieces [approx. 2 cups])
  • 6.9 oz all-purpose flour (1 ½ cups)
  • 1 ½  teaspoons  baking powder
  • ½ cup unsalted butter (1 stick, softened)
  • 5.3 oz light brown sugar (¾ cup)
  • teaspoon  vanilla extract
  • Zest of ½ lemon
  • large eggs
  • cup light sour cream
  • 2 tablespoons turbinado sugar
  • 2 heaping tablespoons flaked almonds
  • ½ teaspoon cinnamon

Instructions

  • 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.

Video

Notes

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.

Nutrition

Calories: 213kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 24mg | Potassium: 194mg | Sugar: 14g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1.1mg