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When it comes to baking, there’s nothing better than making a dessert recipe that’s both easy and delicious. This Rhubarb Cake recipe is all that and so much more!
With no-mixer required you can turn common pantry ingredients and a few cups of sliced rhubarb into a delightfully moist cake that will have your taste buds dancing with joy.
Scrumptious Rhubarb Cake Recipe
If you love the unique, tart flavor of rhubarb and dream about rhubarb season then you’re in for a treat!
In this post we’ll show you how to make our simple, moist and tender Rhubarb Cake recipe with just a few simple steps and no mixer. Yes, you heard that right – it’s a fuss-free, no-mixer rhubarb cake that you’ll want to make again and again.
Grab your apron and let’s get baking!
Simple Ingredients for Simple Rhubarb Cake
You can use fresh or frozen rhubarb for this recipe. If using frozen be sure to thaw and drain the rhubarb first. We take the preparation a step further and macerate the sliced rhubarb with a little sugar. This helps draw out the excess moisture from the rhubarb which prevents it from dissolving into a puddle when baked.
For this recipe we use all-purpose flour, table salt, baking powder, baking soda and a pinch of cinnamon.
We use granulated sugar for this rhubarb cake recipe to add sweetness. The sugar is divided in two steps. First a small amount is tossed with the rhubarb then all remaining sugar is blended into the batter.
Butter, Sour Cream and Vanilla
This recipe calls for melted unsalted butter. If using salted butter you can cut the table salt measurement in half.
Also, we recommend using full-fat sour cream for this recipe. However you can also switch it out for whole milk, plain Greek yogurt or buttermilk if desired.
Use two whole large eggs in this cake to add structure and richness.
Coarse sugar is sprinkled on top just before baking to create an amazing sweet crust. If you don’t have coarse sugar use granulated sugar instead.
Lemon zest and a little lemon juice are both great add-ins. You don’t need much as rhubarb is already tart on its own.
How to make our easy Rhubarb Cake recipe: a quick overview
1. Prepare the rhubarb
Trim the ends and leaves and discard. Wash and dry the rhubarb stalks then slice into 1/2-inch pieces. Toss the rhubarb with 1/4 cup of sugar then pour into a fine mesh strainer set over the bowl to capture the juice. Set aside for 30 to 45 minutes.
2. Preheat oven and prep the pan
Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan. Line with parchment paper leaving the excess hanging over the sides like a sling for each removal. Set aside.
3. Mix the dry ingredients
In a large bowl whisk together 2 cups of the flour, salt, baking powder, baking soda, cinnamon and all remaining granulated sugar. Make a well in the center and set aside.
4. Combine the wet ingredients
In a small mixing bowl stir the melted butter, scour cream, vanilla and any juice collected from the macerated rhubarb. Mix in the eggs and whisk until combined.
5. Combine the ingredients
Pour the sour cream mixture into the flour mixture and fold together until moistened. The batter will be thick. Toss three-quarters of the drained rhubarb in the remaining 1/4 cup of flour until coated. Add the rhubarb and any extra flour to the batter. Gently fold together with a spatula until combined.
6. Fill the pan and bake
Spoon the batter into the prepared baking dish and spread evenly. Set aside for 15 minutes before baking. Scatter the reserved sliced rhubarb on top then sprinkle generously with coarse sugar. Bake for 45 to 55 minutes.
7. Cool and serve
Remove from the oven and cool for 15 to 20 minutes on a wire rack then enjoy slightly warm or at room temperature.
My favorite way to enjoy this cake is slightly warm topped with ice cream. What a treat!
Rhubarb is harvested during the spring and summer months however the season varies depending on your location. Here in Virginia we typically only get fresh rhubarb during May and into early June if the weather isn’t too hot.
What to look for when selecting rhubarb
I always go for the dark red stalks as long as they’re firm and not limp. Rhubarb is known for its tart flavor with the dark red stalks being the sweetest.
Rhubarb is actually a vegetable, not a fruit. It grows well in backyard gardens and will produce for many years if well tended.
How to store Rhubarb Cake
Store leftover Rhubarb Cake in an airtight container at room temperature for up to 3 days. For longer storage keep well sealed and refrigerate for up to 5 days.
The top won’t be as crisp but it still tastes fantastic.
You can also freeze leftovers well sealed in an airtight container for up to 3 months.
More Great Rhubarb Recipes
Rhubarb and strawberries are often in season at the same time making them a great pairing. They’re terrific combined in desserts like pies and also make an amazing jam. We love the flavor combination and bet you do too!
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- 2 cups sliced rhubarb (about 3/4 pound or 240g grams)
- 1 ¼ cups granulated sugar divided (270g)
- 2 ¼ cups all-purpose flour divided (284g)
- ¾ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- ½ cup unsalted butter melted and cooled slightly (113g or 4oz)
- 1 cup sour cream (8 ounces)
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 tablespoon coarse sugar for topping
- zest of 1 lemon (optional)
For serving: (optional)
- powdered sugar
- vanilla ice cream
- rhubarb sauce
- sweetened whipped cream
- Trim the ends and leaves from the rhubarb stalks and discard. Rinse the stalks in clean water then dry. Slice into 1/2-inch pieces and place in a small bowl or measuring cup. Sprinkle 1/4 cup of the sugar over the rhubarb and toss to coat. Pour the sugared rhubarb pieces into a fine mesh strainer set over the small bowl used to toss with sugar. Allow the rhubarb to macerate for 30 to 45 minutes (stir once or twice) while preparing the remaining ingredients.
- Preheat oven to 350°F. Lightly grease a 9-inch square baking pan. Line with parchment paper leaving the excess hanging over the sides like a sling for easy removal. Set aside.
- In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda, cinnamon and all remaining sugar. Make a well in the center and set aside.
- In a separate small mixing bowl combine the melted butter, sour cream, vanilla, all juice from the macerated rhubarb and lemon zest if using. Mix well then add the eggs and whisk until combined. Add the sour cream mixture to the flour mixture. Fold together until the dry ingredients are moistened. The batter will be thick. Toss three-quarters of the sliced rhubarb in the remaining 1/4 cup of flour. Once coated, add the rhubarb and any extra flour to the batter. Gently fold together with a spatula until combined.
- Spoon the batter into the prepared pan and spread evenly. Set aside for 15 minutes before baking. Scatter the reserved sliced rhubarb on top of the batter then generously sprinkle with coarse or granulated sugar.
- Bake at 350°F for 45 to 55 minutes or until a toothpick inserted in the center comes out with no wet batter.
- Cool slightly before serving either warm or at room temperature. Dust the top with powdered sugar or serve with a dollop of whipped cream, a scoop of vanilla ice cream and/or our homemade rhubarb sauce.
Easy Rhubarb Cake Recipe
With its tangy rhubarb goodness and moist texture, this easy-to-make treat is perfect for all occasions. Whether you enjoy it with morning coffee, serve it at a gathering or simply satisfy your sweet tooth, this no-mixer rhubarb cake is sure to please.
Don’t hesitate to try this delightful recipe and share it with friends and family!