rhubarb cake recipe
The Best rhubarb cake recipe
The health benefits of rhubarb aren’t lost on me either. It’s packed with fiber and vitamin C, making it a lighter option than many traditional cakes. Plus, it’s naturally sweet, so you don’t need as much sugar, which is always a win. I like that it’s versatile—you can bake it fresh, freeze it, or even make it into a pie crust. It’s a recipe that feels like a treat without being overly indulgent, and that’s what makes it perfect for everyday eating or special occasions. My family always says it tastes even better the next day, which just means it’s worth making.
Classic Rhubarb Cake with Cream Cheese Frosting
A bright, tangy rhubarb cake with a tender crumb and a creamy frosting. Perfect for spring desserts or summer gatherings.
🥘Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh rhubarb, finely chopped
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. -
2
In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla. -
3
In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing until just combined. Fold in chopped rhubarb. -
4
Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. -
5
Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. -
6
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. -
7
Once the cake is cool, spread frosting evenly over the top and sides.
🔧Equipment
- Mixing bowls
- Electric mixer
- 9-inch round cake pan
- Parchment paper
- Spray bottle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Rhubarb Cake with Cream Cheese Frosting Works
❓ Frequently Asked Questions About Rhubarb Cake with Cream Cheese Frosting
How long does it take to prepare and bake the rhubarb cake?
Baking takes about 40–45 minutes, but prep time includes chopping rhubarb, mixing the batter, and preheating the oven—so plan for roughly 1 hour total.
Can I substitute fresh rhubarb for the canned version?
Yes, use fresh rhubarb (about 2 cups chopped, or 1.5 cups puree) and adjust liquid in the batter slightly if needed. Fresh rhubarb is sweeter, so you may want to reduce the sugar by 1–2 tablespoons.
What’s the best way to store leftovers?
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. Reheat slices in a toaster or microwave for 15–20 seconds to restore softness.
Is this cake suitable for gluten-free baking?
No, this recipe uses a standard cake mix, which contains gluten. For a gluten-free version, swap the mix for a certified GF all-purpose blend and check the sugar-free option if you want to reduce added sweetness.
Why does my cake sometimes taste bland?
Blandness often comes from underdeveloped flavor in the rhubarb. Try these fixes:
– Bake longer (up to 50 minutes) to deepen caramelization.
– Add a pinch of cinnamon to the batter or sprinkle on top after baking.
– Toast the rhubarb briefly before mixing to intensify sweetness.
