Rhubarb Cake

5 from 5 votes

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!

Prep Time45

Cook Time45

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: cake, dessert, rhubarb

Servings:

Calories: 390kcal

Author: Tricia

Ingredients

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

Instructions

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.

Notes

Store leftovers at room temperature in an airtight container for up to 3 days. For longer storage keep well sealed in the refrigerator for up to 5 days.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition