As spring arrives, the vibrant colors of the season inspire fresh flavors and brighter plates. I couldn’t help but feel a wave of nostalgia as I stumbled upon some rhubarb tucked away in my pantry, remnants from last summer’s harvest. The moment I started slicing those vivid pink stalks, it was as if the tart yet sweet essence of rhubarb whispered to me, urging me to whip up a delightful treat.
This Springtime Rhubarb Snacking Cake is a perfect blend of tender cake and jammy filling, encased in a crunchy, sugary crust that will have everyone reaching for just one more slice. Whether you’re enjoying it with your afternoon coffee or impressing guests at dessert time, this easy recipe is sure to be a hit. It’s the kind of cake that feels like a homemade hug—comforting, inviting, and surprisingly simple to make. Join me in bringing a taste of spring to your kitchen!
Why is Rhubarb Cake a Must-Try?
Freshness at its finest: This Rhubarb Cake showcases the vibrant flavors of spring, making use of the tart and tangy rhubarb.
Simplicity made scrumptious: With straightforward steps, even novice bakers will find success.
Versatile indulgence: Enjoy it warm with whipped cream or at room temperature alongside your favorite tea.
Crowd-pleaser: Its unique taste and presentation turn any gathering into a special occasion.
Make ahead convenience: You can prepare the batter in advance for fresh cake whenever the craving hits! Grab your fresh ingredients and let’s create a memorable dessert.
Rhubarb Cake Ingredients
Get ready to create this delightful Rhubarb Cake with these simple ingredients!
For the Batter
- Cooking Spray – Prevents sticking to the pan; no substitutions needed.
- 10 Stalks Rhubarb – Main flavor; adds tartness and color—choose bright stalks for decoration.
- 3 Cups All-Purpose Flour – Provides structure; substitute with gluten-free flour if desired.
- 1 Cup Almond Flour – Adds moisture and a nutty flavor; can be replaced with more all-purpose flour for nut-free options.
- 2 tsp. Baking Powder – Acts as a leavening agent; ensure it’s fresh for best results.
- 1 tsp. Baking Soda – Helps the cake rise, yielding a soft texture; no substitutions necessary.
- 1 tsp. Kosher Salt – Enhances flavor; feel free to use sea salt as an alternative.
- 1 Cup (2 Sticks) Butter, Softened – Adds richness and moisture; can substitute with margarine or a dairy-free alternative.
- 1 Cup Granulated Sugar – Sweetens the cake while contributing to the crust.
- 1/2 Cup Packed Light Brown Sugar – Adds depth of flavor and moisture to the cake.
- 4 Large Eggs – Provides structure and richness; no substitutions recommended.
- 1 tsp. Pure Vanilla Extract – Enhances sweetness and flavor; avoid imitation vanilla for the best taste.
- 1/2 tsp. Almond Extract – Adds a hint of nuttiness; omit if making it nut-free.
- 1 Cup Buttermilk – Provides moisture and tang; can be substituted with regular milk mixed with vinegar.
For the Topping
- Granulated Sugar – Sprinkle generously for added texture and sweetness.
Gather these ingredients, and let’s get baking a scrumptious Rhubarb Cake that will bring the essence of spring to your table!
How to Make Rhubarb Cake
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Preheat the oven to 350°F (175°C) and generously grease a baking pan with cooking spray to prevent sticking for a perfectly baked cake.
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Prepare the rhubarb by selecting the freshest, brightly colored stalks for decoration. Slice the remaining stalks into smaller pieces for the filling, ensuring they’re evenly chopped.
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Mix in a bowl the all-purpose flour, almond flour, baking powder, baking soda, and Kosher salt; stir well to combine, creating a dry mixture for your cake.
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Cream together the softened butter, granulated sugar, and brown sugar in another bowl until light and fluffy. This step is key for a rich, moist cake!
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Add the eggs one at a time to the creamed butter, mixing after each addition until well incorporated, then include the vanilla and almond extracts for delightful flavor.
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Alternate adding the dry flour mixture and buttermilk to the butter mixture, mixing until just combined. This will keep your cake tender and light, so don’t overdo it!
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Fold in the sliced rhubarb gently, then pour the batter into the prepared pan. Decorate the top with the reserved rhubarb stalks for a beautiful finish.
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Sprinkle a generous amount of granulated sugar over the top to create a delightful crunchy crust, then bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cake in the pan before serving to enhance the flavors and allow it to set properly.
Optional: Serve warm with homemade whipped cream or a scoop of vanilla ice cream for that extra indulgence.
Exact quantities are listed in the recipe card below.
Expert Tips for Rhubarb Cake
- Fresh Rhubarb: Select vibrant stalks, as fresh rhubarb is crucial for your cake’s flavor and presentation.
- Sugar Topping: Be generous with the sugar on top; it creates a delightful crunch and enhances sweetness on your Rhubarb Cake.
- Room Temperature Eggs: Using room temperature eggs helps them incorporate better, leading to a smoother batter and a tender cake.
- Don’t Over-mix: Avoid over-mixing the batter after adding dry ingredients; this ensures your cake remains soft and light.
- Cooling Time: Allow the cake to cool in the pan before serving it; this helps improve the flavor and prevents it from falling apart.
Make Ahead Options
These delightful Rhubarb Cakes are perfect for busy home cooks looking to save time! You can prepare the batter and refrigerate it up to 24 hours in advance, which allows for a freshly baked cake whenever the craving strikes. Simply follow the mixing instructions, then cover the bowl tightly with plastic wrap to keep the batter fresh and prevent drying out. For even easier prep, slice the rhubarb the night before and store the pieces in an airtight container in the refrigerator. When you’re ready to bake, pour the batter into your prepared pan, top it with rhubarb, sprinkle with sugar, and pop it in the oven. You’ll achieve perfectly moist and flavorful Rhubarb Cake with minimal effort!
What to Serve with Rhubarb Cake?
Create the perfect springtime spread with delightful pairings that elevate your Rhubarb Cake into a memorable meal.
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Homemade Whipped Cream: Light and airy, it balances the tartness of rhubarb beautifully, enhancing each bite. A dollop on the warm cake adds that luxurious touch.
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Vanilla Ice Cream: Creamy and sweet, it melts into the warm cake, providing a delicious temperature contrast and extra indulgence. Perfect for those sunny afternoons!
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Brewed Earl Grey Tea: The bergamot notes in this tea complement the rhubarb’s tartness perfectly, creating a refreshing and aromatic experience.
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Lemon Zest Yogurt: Tangy yogurt adds freshness, while lemon zest provides a citrus boost that brightens the flavors, making it an excellent sidekick to your cake.
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Fresh Berries: Strawberries, blueberries, or raspberries add a burst of color and sweetness, enhancing the cake with their natural juiciness. Plus, the vibrant colors scream spring!
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Mint Sprig Garnish: Add a touch of freshness with a sprig of mint on top. This aromatic garnish not only looks stunning but also infuses the dish with a refreshing twist.
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Sparkling Water with Lime: A fizzy and refreshing drink option, it cleanses your palate beautifully, making every bite of cake enjoyable without overwhelming sweetness.
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Coffee: A classic companion, the rich bitterness of coffee pairs beautifully with the sweet and tart notes of the rhubarb. Enjoy this combination for a comforting afternoon experience!
How to Store and Freeze Rhubarb Cake
Room Temperature: Store leftover Rhubarb Cake in an airtight container for up to 3-4 days to maintain its freshness and flavor.
Fridge: For longer freshness, refrigerate the cake in an airtight container for up to a week, ensuring to let it come to room temperature before serving for the best taste.
Freezer: Wrap the cake tightly in plastic wrap and aluminum foil; it can be frozen for up to 2 months. Thaw in the fridge overnight before enjoying.
Reheating: To reheat, warm individual slices in the microwave for about 15-20 seconds or enjoy it at room temperature for a delicious treat.
Rhubarb Cake Variations & Substitutions
Feel free to get creative and customize your Rhubarb Cake with these delightful variations!
- Extra Fruit: Add more rhubarb for a fruitier flavor; it’ll create an even more luscious filling that melts in your mouth.
- Yogurt Swap: Replace buttermilk with yogurt for a creamier texture; it adds tang and richness, taking the cake to another level.
- Nutty Crunch: Incorporate chopped nuts such as walnuts or pecans into the batter for added crunch and flavor.
- Zesty Twist: Stir in the zest of one lemon or orange to brighten the overall flavor; the citrus notes pair beautifully with rhubarb.
- Gluten-Free: Substitute all-purpose flour with gluten-free flour to make this cake accessible to gluten-free eaters; it’ll still taste divine!
- Spiced Flavor: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warming spice that complements the tartness of the rhubarb.
- Streusel Topping: Create a streusel topping with oats and brown sugar for an extra crunchy layer on top; it’s a delightful contrast to the soft cake.
- Sweet Heat: For a hint of spice, mix in some finely chopped jalapeños; it adds a surprising kick that balances the sweetness beautifully.
Let your imagination run wild and make this Rhubarb Cake uniquely yours!
Rhubarb Cake Recipe FAQs
How do I select the best rhubarb for this Rhubarb Cake?
When choosing rhubarb, look for stalks that are firm, bright pink to red, and free from blemishes or dark spots. The best flavors come from fresh, vibrant stalks. Avoid any that appear wilted or have a dull color, as these may not provide the tart flavor you want in your cake.
What’s the best way to store leftover Rhubarb Cake?
Store any leftover Rhubarb Cake in an airtight container at room temperature for up to 3-4 days. To keep it fresh even longer, transfer it to the refrigerator, where it will last up to a week. Just remember to let it cool to room temperature before sealing to prevent condensation, which can make the cake soggy.
Can I freeze Rhubarb Cake, and how do I do it?
Absolutely! To freeze your Rhubarb Cake, wrap it tightly in plastic wrap, followed by aluminum foil to protect against freezer burn. It can last for up to 2 months in the freezer. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator. For a quick treat, you can microwave individual slices for about 15-20 seconds.
What should I do if my cake is too dense or doesn’t rise properly?
If your cake turns out dense, it could be due to over-mixing the batter or using flour that isn’t properly measured. I recommend using the spoon-and-level method for measuring flour: spoon it into your measuring cup and level it off with a knife to avoid packing too much in. Ensure your baking powder and baking soda are fresh for maximum rising power!
Is this Rhubarb Cake suitable for those with allergies?
This cake contains eggs, butter, and almond flour, which can be problematic for some individuals. To make a nut-free version, simply substitute the almond flour with more all-purpose flour. For a dairy-free option, use a dairy-free butter alternative and replace buttermilk with a plant-based milk mixed with a bit of vinegar for acidity.
How can I enhance the flavor of my Rhubarb Cake?
If you’re looking to elevate the flavors even more, consider adding a pinch of cinnamon or nutmeg to the flour mixture for warmth. Alternatively, a splash of fresh lemon juice or zest can brighten the flavors beautifully. Don’t forget, you can always adjust the rhubarb quantity based on your tartness preference, adding an extra stalk or two for a fruitier experience!
Deliciously Easy Rhubarb Cake for Spring Snacking Bliss
Equipment
- Oven
- Mixing bowls
- - Baking pan
- - Knife
Ingredients
For the Batter
- 1 can Cooking Spray Prevents sticking to the pan; no substitutions needed.
- 10 stalks Rhubarb Main flavor; adds tartness and color.
- 3 cups All-Purpose Flour Provides structure; substitute with gluten-free flour if desired.
- 1 cup Almond Flour Adds moisture and nutty flavor; replace with more all-purpose flour for nut-free.
- 2 tsp Baking Powder Acts as a leavening agent; ensure it's fresh.
- 1 tsp Baking Soda Helps the cake rise; no substitutions necessary.
- 1 tsp Kosher Salt Enhances flavor; feel free to use sea salt.
- 1 cup Butter, Softened Adds richness and moisture; can substitute with margarine.
- 1 cup Granulated Sugar Sweetens the cake while contributing to the crust.
- 1/2 cup Packed Light Brown Sugar Adds depth of flavor and moisture.
- 4 large Eggs Provides structure and richness; no substitutions.
- 1 tsp Pure Vanilla Extract Enhances sweetness and flavor.
- 1/2 tsp Almond Extract Adds nuttiness; omit if nut-free.
- 1 cup Buttermilk Provides moisture and tang; can substitute with regular milk and vinegar.
For the Topping
- 1 cup Granulated Sugar Sprinkle generously for added texture and sweetness.
Instructions
Directions
- Preheat the oven to 350°F (175°C) and grease a baking pan with cooking spray.
- Prepare the rhubarb by selecting fresh stalks for decoration and slice the remaining into smaller pieces.
- Mix the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt in a bowl.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing after each addition, then include the vanilla and almond extracts.
- Alternate adding the dry mixture and buttermilk to the butter mixture, mixing until just combined.
- Fold in the sliced rhubarb, pour the batter into the prepared pan, and decorate with reserved rhubarb.
- Sprinkle the sugar over the top and bake for about 60 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan before serving.