18 Delicious Rhubarb Cake Recipes Amazing

Let’s dive into the tangy, sweet world of rhubarb with these 18 delicious cake recipes that promise to amaze! Perfect for home cooks looking to celebrate seasonal flavors, each recipe offers a unique twist on this spring favorite. Whether you’re a rhubarb rookie or a seasoned pro, there’s something here to spark your baking creativity. Ready to find your next show-stopping dessert? Keep reading!

Classic Rhubarb Cake

Oven-fresh and tangy, this classic rhubarb cake is a springtime staple. Its moist crumb and tart-sweet balance make it a crowd-pleaser.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lightness)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for better mixing)
• 1/2 cup milk (whole milk preferred for richness)
• 2 cups rhubarb, diced (fresh or frozen, thawed)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Alternately add flour mixture and milk to the creamed mixture, starting and ending with flour. Fold in rhubarb gently.
5. Pour batter into prepared pan. Bake for 40-45 minutes or until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Warm slices pair beautifully with vanilla ice cream. The cake’s texture is tender, with bursts of rhubarb tartness in every bite. For a twist, serve with a dollop of whipped cream and fresh strawberries.

Strawberry Rhubarb Cake

Warm days call for desserts that balance sweet and tart flavors perfectly. This strawberry rhubarb cake does just that, with a tender crumb and vibrant filling.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup unsalted butter, softened (or margarine)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature)
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups diced rhubarb (1/2 inch pieces)
• 1 cup diced strawberries (hulled)
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Tip: Scrape bowl sides to ensure even mixing.
4. Mix in vanilla and lemon juice.
5. Alternately add flour mixture and buttermilk, starting and ending with flour. Tip: Do not overmix to keep cake tender.
6. Fold in rhubarb and strawberries gently. Tip: Toss fruit with 1 tbsp flour to prevent sinking.
7. Pour batter into prepared pan. Smooth top with a spatula.
8. Bake for 45-50 minutes, until a toothpick comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack.

Out of the oven, this cake boasts a moist interior with pockets of juicy fruit. Serve warm with a dollop of whipped cream for an extra indulgent treat.

Rhubarb Coffee Cake

Rhubarb coffee cake brings a tangy twist to your morning routine. This easy bake combines sweet and tart flavors for a comforting treat.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup granulated sugar (adjust for sweetness)
• 1/2 cup brown sugar (packed, for depth)
• 1/2 cup unsalted butter (room temperature, or use margarine)
• 1/2 cup sour cream (full fat recommended)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups diced rhubarb (fresh or thawed frozen)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional for spice)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a bowl, cream butter and sugars until light. Tip: Scrape bowl sides for even mixing.
3. Beat in egg, then sour cream and vanilla. Mix until smooth.
4. Whisk flour, baking soda, baking powder, salt, and cinnamon in another bowl.
5. Gradually add dry ingredients to wet, stirring just until combined. Tip: Overmixing toughens cake.
6. Fold in rhubarb gently. Spread batter into prepared pan.
7. Bake for 35-40 minutes, until a toothpick comes out clean. Tip: Check at 30 minutes to prevent overbaking.
8. Cool in pan for 10 minutes, then on a wire rack.

Has a moist crumb with pockets of tart rhubarb. Serve warm with a dollop of whipped cream or as is with coffee.

Rhubarb Upside Down Cake

Great for summer gatherings, this Rhubarb Upside Down Cake combines tart rhubarb with a sweet, buttery cake base. It’s a visually stunning dessert that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups rhubarb, chopped into 1/2-inch pieces (fresh or frozen)
• 1 cup granulated sugar (adjust to taste based on rhubarb tartness)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 cup all-purpose flour (spooned and leveled)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter.
2. Spread rhubarb evenly at the bottom of the pan. Sprinkle 1/2 cup sugar over rhubarb.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In another bowl, mix melted butter and remaining 1/2 cup sugar until combined. Beat in egg, milk, and vanilla.
5. Gradually add dry ingredients to wet ingredients, stirring until just combined. Pour batter over rhubarb.
6. Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
7. Let cake cool in pan for 10 minutes. Run a knife around edges, then invert onto a serving plate.

Light and moist, this cake offers a perfect balance of sweet and tart. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Rhubarb and Custard Cake

Great for any season, this Rhubarb and Custard Cake combines tart rhubarb with sweet custard in a moist, buttery cake. It’s a straightforward recipe that delivers impressive results.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup unsalted butter (room temperature for easier mixing)
• 3/4 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup whole milk (or any milk for lighter custard)
• 2 cups rhubarb, chopped (fresh or frozen, no need to thaw)
• 1/2 cup custard powder (instant for quicker prep)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Alternately add flour and milk to the butter mixture, starting and ending with flour. Mix until just combined.
5. Fold in chopped rhubarb gently to distribute evenly without overmixing.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. In a small bowl, mix custard powder with 2 tbsp water to form a paste. Dollop over cake batter.
8. Use a knife to swirl custard into the batter for a marbled effect.
9. Bake for 45-50 minutes, until a toothpick inserted comes out clean.
10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake boasts a tender crumb with pockets of tart rhubarb and creamy custard. Serve slightly warm with a dollop of whipped cream for an extra indulgent treat.

Rhubarb Cream Cheese Cake

Overripe rhubarb and creamy cheese come together in this decadent cake. Perfect for summer gatherings, it’s a balance of tart and sweet.

Ingredients

• 2 cups chopped rhubarb (fresh or frozen, thawed)
• 8 oz cream cheese, softened (use full-fat for richness)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract (pure for better flavor)
• 1 1/2 cups all-purpose flour (sifted)
• 1 tsp baking powder (ensure it’s fresh)
• 1/4 tsp salt (fine sea salt preferred)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, beat cream cheese and sugar until smooth. Tip: Scrape the bowl sides for even mixing.
3. Add melted butter, eggs, and vanilla. Mix until combined.
4. In another bowl, whisk flour, baking powder, and salt.
5. Gradually fold dry ingredients into wet. Do not overmix.
6. Gently stir in rhubarb. Tip: Coat rhubarb in flour to prevent sinking.
7. Pour batter into pan. Smooth top with a spatula.
8. Bake for 45-50 minutes, until golden and a toothpick comes out clean. Tip: Check at 40 minutes to avoid overbaking.
9. Cool in pan for 10 minutes, then transfer to a wire rack.

Delightfully moist with a creamy texture, this cake pairs well with fresh berries. Serve slightly warm for a gooey center.

Rhubarb Almond Cake

Fresh rhubarb and almond come together in this simple, elegant cake. Perfect for spring gatherings or a cozy afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup almond flour (adds nutty depth)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, softened (or margarine for dairy-free)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (balances sweetness)
• 2 cups diced rhubarb (1/2-inch pieces, fresh or thawed)
• 1/4 cup sliced almonds (for crunch and garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla.
4. Whisk together flours, baking powder, and salt in a separate bowl.
5. Gradually add dry ingredients to wet, mixing just until combined.
6. Fold in rhubarb gently to avoid overmixing.
7. Pour batter into prepared pan. Smooth top with a spatula.
8. Sprinkle sliced almonds evenly over batter.
9. Bake for 40-45 minutes, until golden and a toothpick comes out clean.
10. Cool in pan for 10 minutes, then transfer to a wire rack.

Yield a moist cake with a tender crumb and tangy rhubarb bursts. Serve warm with a dollop of whipped cream or vanilla ice cream for contrast.

Rhubarb Ginger Cake

Unusual yet comforting, this Rhubarb Ginger Cake blends tart and spicy flavors perfectly. It’s a must-try for those who appreciate bold desserts.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1 cup granulated sugar (or substitute with brown sugar for deeper flavor)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract
• 1 cup diced rhubarb (fresh or frozen, no need to thaw)
• 2 tbsp grated fresh ginger (adjust to taste)
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar as substitute)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk flour, baking soda, and salt. Set aside.
3. In another bowl, mix sugar and melted butter until smooth.
4. Beat in egg and vanilla into sugar mixture.
5. Alternately add flour mixture and buttermilk to wet ingredients, starting and ending with flour. Mix until just combined.
6. Fold in rhubarb and ginger gently to avoid overmixing.
7. Pour batter into prepared pan. Smooth top with spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then transfer to wire rack.

Serve this cake slightly warm to highlight its moist texture and vibrant flavors. A dollop of whipped cream or vanilla ice cream complements its spiciness beautifully.

Rhubarb Orange Cake

Oven-ready and bursting with tangy sweetness, this Rhubarb Orange Cake combines seasonal rhubarb with citrus zest for a vibrant dessert. Perfect for spring gatherings, it’s a foolproof bake that delights with every bite.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lightness)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 3/4 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp orange zest (freshly grated)
• 1/4 cup fresh orange juice (no pulp)
• 1 1/2 cups rhubarb, diced (1/2-inch pieces)
• 1 tsp baking powder (aluminum-free preferred)
• 1/4 tsp salt (fine sea salt recommended)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract, orange zest, and juice.
4. Fold in sifted flour, baking powder, and salt until just combined. Avoid overmixing.
5. Gently mix in diced rhubarb, distributing evenly throughout the batter.
6. Pour batter into prepared pan, smoothing the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

The cake boasts a moist crumb with pockets of tart rhubarb, balanced by the orange’s brightness. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Rhubarb Vanilla Cake

Capture the essence of spring with this rhubarb vanilla cake, a perfect blend of tart and sweet. Easy to make, it’s a crowd-pleaser for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups diced rhubarb (fresh or frozen, thawed)
• 1/2 cup milk (whole milk recommended)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Alternately add flour, baking powder, salt, and milk to the creamed mixture, starting and ending with flour.
5. Fold in diced rhubarb gently to distribute evenly without overmixing.
6. Pour batter into prepared pan. Smooth top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Not too sweet, the cake boasts a moist crumb with bursts of tangy rhubarb. Serve warm with a dollop of whipped cream for an extra treat.

Rhubarb Coconut Cake

Here’s a straightforward recipe for a Rhubarb Coconut Cake that combines tart and sweet flavors with a moist, tender crumb.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter cake)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup melted coconut oil (or any neutral oil)
• 2 large eggs (room temperature for better mixing)
• 1 cup diced rhubarb (fresh or thawed if frozen)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut milk (shake can well before measuring)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
3. Add melted coconut oil, eggs, and coconut milk to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Fold in diced rhubarb gently to distribute evenly throughout the batter.
5. Pour batter into the prepared pan. Smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 30 minutes to prevent overbaking.
7. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling in the pan helps the cake set.

Vibrant rhubarb pieces peek through the golden crust, offering a delightful contrast to the sweet coconut flavor. Serve slices with a dollop of whipped cream or a sprinkle of toasted coconut for extra texture.

Rhubarb Chocolate Cake

Now is the perfect time to bake a Rhubarb Chocolate Cake. This dessert combines tart rhubarb with rich chocolate for a balanced flavor.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 3/4 cup granulated sugar (adjust to taste)
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water (room temperature)
• 1/3 cup vegetable oil (or any neutral oil)
• 1 tbsp white vinegar
• 2 tsp vanilla extract
• 1 1/2 cups rhubarb, diced (fresh or frozen, thawed)
• 1/2 cup chocolate chips (optional for extra richness)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, oil, vinegar, and vanilla to dry ingredients. Mix until just combined.
4. Fold in diced rhubarb and chocolate chips if using. Tip: Do not overmix to keep the cake tender.
5. Pour batter into prepared pan. Smooth top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Tip: Check at 30 minutes to avoid overbaking.
7. Cool in pan for 10 minutes, then transfer to a wire rack. Tip: Cooling prevents crumbling.

When sliced, the cake reveals moist crumbs with pockets of tart rhubarb. Serve warm with a scoop of vanilla ice cream for contrast.

Rhubarb Lemon Cake

Vivid flavors come together in this rhubarb lemon cake, a perfect balance of tart and sweet. Easy to make, it’s a crowd-pleaser for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup unsalted butter (room temperature, or use margarine)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for better mixing)
• 1/2 cup buttermilk (or milk with 1/2 tbsp lemon juice)
• 1 tbsp lemon zest (freshly grated for best flavor)
• 2 cups rhubarb (chopped into 1/2-inch pieces)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/2 tsp salt (fine sea salt preferred)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Tip: Scrape bowl sides to ensure even mixing.
4. Mix in lemon zest and buttermilk until just combined.
5. In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing until smooth.
6. Fold in rhubarb gently to distribute evenly. Tip: Coat rhubarb in a tbsp of flour to prevent sinking.
7. Pour batter into prepared pan. Bake for 45-50 minutes, until a toothpick comes out clean. Tip: Check at 40 minutes to avoid overbaking.
8. Cool in pan for 10 minutes, then transfer to a wire rack.

Fluffy with a tender crumb, this cake bursts with tangy rhubarb and bright lemon. Serve warm with a dollop of whipped cream for an extra treat.

Rhubarb Walnut Cake

Craving a dessert that balances tart and sweet? This rhubarb walnut cake delivers with every bite.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for dairy-free)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar)
• 2 cups rhubarb, diced (fresh or frozen, thawed)
• 1/2 cup walnuts, chopped (toast for extra crunch)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla.
4. Alternately add flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
5. Fold in rhubarb and walnuts gently to distribute evenly.
6. Pour batter into prepared pan. Bake for 40-45 minutes, or until a toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack.

Here’s the deal: this cake is moist with a tender crumb, thanks to the buttermilk. The rhubarb offers a tangy contrast to the sweet, nutty walnuts. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Rhubarb Carrot Cake

Oven-ready and packed with flavor, this Rhubarb Carrot Cake combines tart rhubarb with sweet carrots for a balanced treat. Perfect for spring gatherings or a cozy afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1 tsp ground cinnamon (or more for extra warmth)
• 1/2 cup vegetable oil (or any neutral oil)
• 3/4 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots (packed, moisture squeezed out)
• 1 cup diced rhubarb (1/2 inch pieces, fresh or thawed)
• 1/2 cup chopped walnuts (optional for crunch)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk flour, baking soda, salt, and cinnamon. Set aside.
3. In another bowl, mix oil and sugar until combined. Tip: Use a whisk for easier mixing.
4. Add eggs one at a time to the oil mixture, then vanilla. Stir well after each.
5. Fold in dry ingredients until just combined. Avoid overmixing to keep cake tender.
6. Gently stir in carrots, rhubarb, and walnuts if using. Tip: Coat rhubarb in flour to prevent sinking.
7. Pour batter into prepared pan. Bake for 35-40 minutes until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack. Tip: Cooling prevents crumbling.

Great for serving warm with a dollop of cream cheese frosting. The cake is moist with a slight tang from rhubarb, contrasting the sweet carrots. Try it toasted for breakfast with a smear of butter.

Rhubarb Banana Cake

Even the most skeptical will love this Rhubarb Banana Cake. It’s a perfect blend of tart and sweet, with a moist crumb that keeps you coming back.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 3/4 cup granulated sugar (adjust to taste)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups diced rhubarb (1/2-inch pieces)
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch loaf pan.
2. In a bowl, whisk flour, baking soda, and salt.
3. In another bowl, mix bananas, butter, sugar, egg, and vanilla until smooth.
4. Fold dry ingredients into wet until just combined. Tip: Overmixing leads to a tough cake.
5. Gently stir in rhubarb and walnuts.
6. Pour batter into pan. Bake for 50-60 minutes until a toothpick comes out clean. Tip: Check at 50 minutes to avoid overbaking.
7. Cool in pan for 10 minutes, then transfer to a wire rack. Tip: Cooling prevents crumbling.

Fresh from the oven, this cake boasts a tender texture with bursts of rhubarb. Serve warm with a dollop of whipped cream for an extra treat.

Rhubarb Apple Cake

Got a bunch of rhubarb and apples? This cake combines their tangy and sweet flavors perfectly.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (or margarine for dairy-free)
• 3/4 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract
• 1 1/2 cups diced rhubarb (1/2 inch pieces)
• 1 1/2 cups diced apples (peeled, 1/2 inch pieces)
• 1/4 cup milk (any type)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Beat butter and sugar until fluffy, about 3 minutes. Tip: Scrape bowl sides for even mixing.
4. Add eggs one at a time, then vanilla. Mix well after each.
5. Alternately add flour mixture and milk, starting and ending with flour. Mix until just combined.
6. Fold in rhubarb and apples gently. Tip: Coat fruit in 1 tbsp flour to prevent sinking.
7. Pour batter into pan. Smooth top. Bake for 45-50 minutes until golden and a toothpick comes out clean.
8. Cool in pan for 10 minutes. Transfer to a wire rack. Tip: Serve warm for best flavor.

Best enjoyed the day it’s made. The cake is moist with pockets of soft fruit. Try it with a dollop of whipped cream or vanilla ice cream.

Rhubarb Pear Cake

Baking this Rhubarb Pear Cake brings a delightful twist to your dessert table. It’s a perfect blend of tart and sweet, with a moist crumb that’s irresistible.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
• 1/2 cup unsalted butter, melted (or use coconut oil for a dairy-free version)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups diced rhubarb (fresh or frozen, thawed)
• 1 cup diced pears (ripe but firm)
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Add melted butter, eggs, and vanilla to dry ingredients. Stir until just combined.
4. Fold in rhubarb and pears gently to avoid overmixing.
5. Pour batter into prepared pan. Smooth top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack.

Moist and tender, this cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The rhubarb’s tanginess contrasts beautifully with the pear’s sweetness, making every bite a delight.

Conclusion

These 18 delicious rhubarb cake recipes offer a treasure trove of sweet, tangy delights perfect for any home cook looking to celebrate the season. Whether you’re a baking novice or a seasoned pro, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love by pinning this article on Pinterest!

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