Rhubarb Cake
This classic Rhubarb Cake is a moist, tender dessert filled with tart rhubarb and topped with a golden, lightly crunchy sugar crust. An easy, timeless recipe perfect for spring baking and everyday gatherings.
Servings: 12 slices
Calories: 320kcal
Cost: 2
Equipment
- 9x13-inch baking pan
- mixing bowls
- electric mixer or whisk
- spatula
Ingredients
- 2 cups fresh rhubarb, sliced
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar, divided
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1 tbsp granulated sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
- Slice the rhubarb into 1/2-inch pieces and set aside.
- In a large bowl, beat butter and 1 cup sugar until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients and buttermilk alternately to the batter, beginning and ending with dry ingredients. Mix until just combined.
- Fold in the rhubarb gently until evenly distributed.
- Spread batter into the prepared pan and sprinkle remaining sugar evenly over the top.
- Bake for 40–45 minutes until golden and a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for at least 25 minutes before slicing and serving.
Notes
Do not skip the sugar topping—it creates the signature crisp crust. Use fresh rhubarb for best texture, or thaw and thoroughly drain frozen rhubarb before using. Store loosely covered to preserve the crust. The cake tastes even better the next day as flavors deepen.