Description
A soft, moist, and flavorful Easy Rhubarb Cake that balances the natural tartness of rhubarb with sweet, tender cake. Perfect for breakfast, brunch, snacks, or dessert. This cake is simple to make, uses basic pantry ingredients, and can be customized with strawberries, citrus zest, or spices.
Ingredients
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup granulated sugar
2 large eggs
½ cup melted butter or neutral oil
½ cup milk or yogurt
1 tsp vanilla extract
2 cups chopped fresh or frozen rhubarb
Optional: ½ tsp cinnamon or zest of 1 lemon
Optional: ½ cup chopped nuts (walnuts or pecans)
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch square pan or 9-inch round pan and line with parchment paper if desired.
Whisk together flour, baking powder, salt, and optional cinnamon or zest in a large bowl.
In another bowl, whisk eggs and sugar until smooth. Add melted butter or oil, milk or yogurt, and vanilla extract, mixing until fully combined.
Gradually fold dry ingredients into wet mixture until no streaks remain. Avoid overmixing to keep the cake tender.
Gently fold chopped rhubarb (and optional nuts) into the batter, coating evenly.
Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if browning too quickly.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve plain or with whipped cream, yogurt, or fresh berries.
Notes
Toss frozen rhubarb in a tablespoon of flour to prevent excess moisture.
Do not overmix the batter; overmixing causes a dense cake.
Bake until a toothpick comes out mostly clean with a few moist crumbs.
Experiment with flavors like strawberries, orange zest, or a light glaze.
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes