Easy Rhubarb Cake Recipes: 10 Delicious Ways to Enjoy This Spring Favorite

Transform tart rhubarb stalks into sweet, moist cakes that will delight your taste buds and impress your guests with these foolproof recipes.

Introduction: The Charm of Rhubarb in Baking

When spring arrives, so does rhubarb season, bringing with it those ruby-red stalks that bakers eagerly anticipate. Despite its technically being a vegetable, rhubarb has found its rightful place in the world of desserts thanks to its unique tartness that perfectly balances sweet ingredients. If you’ve been intimidated by rhubarb in the past or simply looking for new ways to use this seasonal gem, you’ve come to the right place.

Rhubarb cakes offer the perfect introduction to baking with this distinctive ingredient. The tart, almost citrus-like flavor of rhubarb cuts through the sweetness of cake batter, creating a balanced dessert that keeps you coming back for more. What’s more, rhubarb adds moisture to cakes, resulting in tender crumbs that melt in your mouth.

In this comprehensive guide, we’ll explore ten easy rhubarb cake recipes that anyone can master, regardless of baking experience. From simple one-bowl wonders to slightly more elaborate creations, these recipes will help you make the most of rhubarb season with minimal fuss and maximum flavor.

Why Rhubarb Makes the Perfect Cake Ingredient

Before diving into our recipes, let’s take a moment to appreciate why rhubarb works so wonderfully in cakes:

• Natural tartness: Rhubarb’s inherent acidity creates a perfect contrast with sweet cake batters
• Beautiful color: Those pink and red hues create stunning visual appeal, especially when pieces remain visible in the finished cake
• Moisture contributor: Rhubarb releases juice during baking, resulting in exceptionally moist cakes
• Seasonal specialness: The limited availability of fresh rhubarb makes these cakes feel like a special treat
• Versatile pairing: Rhubarb works beautifully with many flavors, from vanilla to ginger to strawberry

Now, let’s get baking with our first delicious recipe!

Classic Rhubarb Upside-Down Cake

This stunning cake reveals a caramelized rhubarb top when inverted after baking. The visual impact makes it dinner-party worthy, yet the recipe remains straightforward.

Ingredients:

• 3 cups rhubarb, cut into 1/2-inch pieces
• 1 cup granulated sugar, divided
• 4 tablespoons unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions:

1. Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly.

2. Create the topping: Mix rhubarb with 1/2 cup of sugar and let stand for 10 minutes. Pour the melted butter into the prepared pan, spreading it evenly. Arrange the rhubarb pieces over the butter, creating a pattern if desired. Reserve any accumulated juices.

3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

4. Prepare the batter: In a large bowl, cream the softened butter and remaining 1/2 cup sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla. Gradually add the flour mixture, alternating with milk, beginning and ending with flour. Stir in any reserved rhubarb juice.

5. Assemble and bake: Pour the batter over the rhubarb in the pan, spreading evenly. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.

6. Finish the cake: Let cool in the pan for 10 minutes, then run a knife around the edges and invert onto a serving plate. If any rhubarb pieces stick to the pan, simply place them back on the cake.

This cake showcases rhubarb’s natural beauty and tastes even better on the second day as the flavors meld. Serve warm or at room temperature, perhaps with a dollop of whipped cream or vanilla ice cream.

Simple Rhubarb Yogurt Cake

This easy, one-bowl cake features Greek yogurt for extra moisture and tenderness. It’s perfect for breakfast, brunch, or an afternoon snack with tea.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup Greek yogurt (plain or vanilla)
• 1 teaspoon vanilla extract
• 1 1/2 cups diced rhubarb
• 2 tablespoons coarse sugar for topping (optional)

Instructions:

1. Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Create batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in yogurt and vanilla. Gradually fold in the dry ingredients until just combined. Gently fold in the diced rhubarb.

4. Bake: Pour the batter into the prepared pan, smooth the top, and sprinkle with coarse sugar if using. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.

5. Cool: Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

This cake stores beautifully for several days and makes a fantastic breakfast treat. The yogurt keeps it moist while allowing the rhubarb flavor to shine.

Rhubarb Streusel Coffee Cake

A moist coffee cake topped with sweet rhubarb and a crunchy streusel topping makes this recipe perfect for weekend brunches.

Ingredients for the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups diced rhubarb

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, cold and diced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat and prepare: Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. Make the streusel: In a small bowl, combine all streusel ingredients. Use your fingers or a fork to work the butter into the dry ingredients until crumbly. Refrigerate until ready to use.

3. Prepare the batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour.

4. Assemble: Spread half the batter in the prepared pan. Scatter half the diced rhubarb over the batter. Dollop the remaining batter over the rhubarb and spread gently. Top with remaining rhubarb and sprinkle with the streusel topping.

5. Bake: Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean.

6. Cool: Allow the cake to cool for at least 20 minutes before serving.

This coffee cake stays moist for days and actually improves in flavor as it sits. It’s perfect with morning coffee or as an afternoon pick-me-up.

Rhubarb and Almond Cake

This elegant cake combines the bright flavor of rhubarb with rich, nutty almond meal for a sophisticated dessert that’s surprisingly simple to make.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• 1 cup almond meal/ground almonds
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups sliced rhubarb
• 1/4 cup sliced almonds
• 2 tablespoons powdered sugar for dusting

Instructions:

1. Prepare: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the batter: Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add almond extract. In a separate bowl, whisk together flour, almond meal, baking powder, and salt. Fold dry ingredients into the butter mixture.

3. Assemble: Spread two-thirds of the batter in the prepared pan. Arrange half of the rhubarb slices over the batter. Dollop the remaining batter on top and arrange the remaining rhubarb slices decoratively on top. Sprinkle with sliced almonds.

4. Bake: Bake for 50-55 minutes until golden and a toothpick inserted in the center comes out clean.

5. Finish: Let cool in the pan for 15 minutes, then remove the sides of the springform pan. Cool completely and dust with powdered sugar before serving.

This almond-rhubarb combination creates a sophisticated flavor profile that’s perfect for special occasions. The cake keeps well for up to three days at room temperature.

Rhubarb Buttermilk Sheet Cake

Feed a crowd with this easy sheet cake that gets its tender crumb from buttermilk and a tangy kick from fresh rhubarb.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 3 cups diced rhubarb
• 1/4 cup granulated sugar mixed with 1/2 teaspoon cinnamon (for topping)

Instructions:

1. Prepare: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Make the batter: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla. Gradually add the flour mixture alternating with buttermilk, beginning and ending with flour. Fold in 2 cups of the rhubarb.

4. Bake: Spread the batter in the prepared pan. Scatter the remaining cup of rhubarb over the top and sprinkle with the cinnamon-sugar mixture. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.

5. Cool: Allow the cake to cool in the pan before cutting into squares.

This sheet cake is perfect for potlucks, bake sales, or family gatherings. It feeds a crowd and the buttermilk creates an incredibly tender crumb that pairs perfectly with the tart rhubarb.

Rhubarb and Ginger Loaf Cake

The warming spice of ginger complements rhubarb beautifully in this easy-to-make loaf cake.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup sour cream
• 1 1/2 cups diced rhubarb
• 1/4 cup crystallized ginger, finely chopped

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice or milk

Instructions:

1. Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, and nutmeg.

3. Make the batter: In a large bowl, cream butter with both sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla and sour cream. Gradually fold in the dry ingredients until just combined. Gently fold in the diced rhubarb and crystallized ginger.

4. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.

5. Glaze: While the cake cools, prepare the glaze by whisking powdered sugar with enough lemon juice or milk to achieve a pourable consistency. Drizzle over the cooled cake.

This loaf cake makes a wonderful gift or afternoon treat. The combination of ginger and rhubarb creates a warming, comforting flavor profile that’s especially welcome on rainy spring days.

Rhubarb and Strawberry Crumb Cake

The classic strawberry-rhubarb pairing shines in this crumb-topped cake that celebrates spring’s best flavors.

Ingredients for the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups diced rhubarb
• 1 cup diced fresh strawberries

For the crumb topping:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, cold and diced
• 1/4 teaspoon ground cinnamon

Instructions:

1. Prepare: Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.

2. Make the crumb topping: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.

3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

4. Make the batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Gently fold in the rhubarb and strawberries.

5. Assemble and bake: Spread the batter in the prepared pan and sprinkle with the crumb topping. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.

6. Cool: Allow to cool in the pan before cutting into squares.

This cake brings together the perfect pairing of strawberry and rhubarb in a delicious, moist cake with a crunchy topping. It’s especially good when strawberries are at their peak of freshness.

Lemon Rhubarb Bundt Cake

This impressive bundt cake combines bright lemon flavor with tangy rhubarb for a dessert that looks as good as it tastes.

Ingredients for the cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups diced rhubarb, tossed with 1 tablespoon flour

For the lemon glaze:

• 1 1/2 cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Prepare: Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Make the batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Gently fold in the floured rhubarb.

4. Bake: Pour the batter into the prepared bundt pan, smooth the top, and bake for 55-65 minutes until a toothpick inserted in the center comes out clean.

5. Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

6. Glaze: Whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake, allowing it to drip down the sides.

This stunning bundt cake makes a beautiful centerpiece for any spring gathering. The combination of lemon and rhubarb creates a refreshing flavor profile that’s perfect for warmer weather.

Rhubarb Olive Oil Cake

This Mediterranean-inspired cake uses olive oil instead of butter for a uniquely moist texture and subtle flavor that pairs beautifully with rhubarb.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 3 large eggs
• 3/4 cup extra virgin olive oil (use a mild, fruity variety)
• 3/4 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 cups diced rhubarb
• 2 tablespoons coarse sugar for topping

Instructions:

1. Prepare: Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly oil the sides.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Make the batter: In a large bowl, whisk together granulated sugar, brown sugar, and eggs until light and fluffy. Slowly stream in the olive oil while whisking continuously. Stir in yogurt, vanilla, and almond extract if using. Fold in the dry ingredients until just combined, then gently fold in 1 1/2 cups of the rhubarb.

4. Bake: Pour the batter into the prepared pan and smooth the top. Scatter the remaining rhubarb over the surface and sprinkle with coarse sugar. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.

5. Cool: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

This olive oil cake has a sophisticated flavor profile and stays incredibly moist for days. It’s perfect for those who appreciate desserts that aren’t overly sweet.

Vegan Rhubarb Cake with Coconut

This plant-based cake proves that you don’t need dairy or eggs to create a delicious rhubarb dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsweetened shredded coconut
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 1 cup coconut milk (from a can, not beverage)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 cups diced rhubarb
• 1/4 cup coconut flakes for topping

Instructions:

1. Prepare: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.

2. Mix wet ingredients: In a small bowl, combine coconut milk and apple cider vinegar. Let sit for 5 minutes to curdle (creating a buttermilk substitute).

3. Mix dry ingredients: In a large bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt.

4. Combine: Add sugar, melted coconut oil, and vanilla to the curdled coconut milk mixture and whisk well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced rhubarb.

5. Bake: Pour the batter into the prepared pan and sprinkle coconut flakes on top. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.

6. Cool: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

This vegan cake has a wonderful tropical twist thanks to the coconut, which pairs surprisingly well with tart rhubarb. It’s a great option for those with dairy allergies or following a plant-based diet.

Tips for Perfect Rhubarb Cakes Every Time

No matter which recipe you choose, these tips will help ensure your rhubarb cake turns out perfectly:

• Choose good rhubarb: Look for firm, crisp stalks with good color. While color doesn’t affect taste, vibrant red stalks will give your cake a prettier appearance.

• Remove the leaves: Rhubarb leaves contain oxalic acid and are toxic – always remove and discard them.

• No need to peel: Unless the stalks are particularly fibrous, there’s no need to peel rhubarb for baking.

• Control moisture: If your rhubarb is very wet, toss it with a tablespoon of flour before adding it to the batter to prevent sogginess.

• Balance sweetness: Rhubarb is quite tart, so recipes include enough sugar to balance this. Avoid reducing sugar too much or your cake may be unpleasantly sour.

• Frozen works too: If fresh rhubarb isn’t available, frozen rhubarb works well in most cake recipes. Thaw and drain it before using.

• Storage: Most rhubarb cakes keep well at room temperature for 2-3 days. For longer storage, refrigerate or freeze individual slices.

Frequently Asked Questions About Rhubarb Cakes

Can I reduce the sugar in these recipes? Rhubarb is very tart, so some sugar is necessary to balance the flavor. You can experiment with reducing sugar by about 25%, but any more than that might result in a cake that’s too tart to enjoy.

Can I use frozen rhubarb? Yes! Thaw frozen rhubarb and drain excess liquid before using. You may want to toss it with a tablespoon of flour to absorb excess moisture.

How do I store rhubarb cake? Most rhubarb cakes can be stored at room temperature in an airtight container for 2-3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.

Can I substitute other fruits? Yes, you can replace part or all of the rhubarb with strawberries, apples, or berries in most recipes. Each will create a different flavor profile.

Why did my rhubarb sink to the bottom of the cake? Tossing the rhubarb with a tablespoon of flour before adding it to the batter can help prevent sinking. Also, make sure your batter isn’t too thin.

Do I need to peel rhubarb? Generally, no. Unless the stalks are particularly fibrous or tough, rhubarb doesn’t need peeling for baking.

Conclusion: Embracing Rhubarb Season

Rhubarb season is fleeting, making these cakes all the more special. Each of these ten recipes offers a different way to showcase this unique spring ingredient, from simple everyday cakes to more elaborate desserts worthy of special occasions.

Don’t be intimidated by rhubarb’s tartness—when properly balanced with sweetness in these cake recipes, it creates a flavor experience that’s truly memorable. Whether you’re a longtime rhubarb enthusiast or trying it for the first time, these cakes provide accessible, delicious ways to enjoy this seasonal treasure.

So the next time you spot those ruby stalks at the market or in your garden, grab a bunch and try one of these easy rhubarb cake recipes. Your taste buds will thank you, and you might just discover a new spring tradition to look forward to year after year.

Which rhubarb cake will you try first? Let us know in the comments below!