Easy Rhubarb Cake Recipe | With Crisp Cinnamon-Sugar Topping (Moist, Tender & Perfectly Tart)
This easy rhubarb cake recipe uses simple pantry ingredients, so you don't need anything complicated to make it.
If you love desserts that balance sweet and tart flavors, this rhubarb cake is one to keep in your recipe collection. It has a soft, moist crumb, plenty of fresh rhubarb in every bite, and a crisp cinnamon-sugar topping that adds just the right amount of sweetness and crunch.
Serve a slice warm from the oven with vanilla ice cream, or enjoy it at room temperature with a cup of coffee. It works beautifully as a rhubarb dessert, breakfast cake, or weekend brunch treat.
Why You'll Love This Rhubarb Cake
There are plenty of rhubarb recipes out there, but this one keeps things simple while giving you plenty of flavor.
• Moist and tender: Buttermilk gives the cake a soft, tender crumb.
• Perfectly tart: Fresh rhubarb brings a bright tartness that balances the sweetness.
• Crisp cinnamon-sugar topping: A simple mixture of sugar and cinnamon forms a lightly crisp, fragrant topping.
• Easy to make: The batter comes together with basic pantry ingredients.
• Great for any time of day: Serve it as dessert, breakfast, brunch, or an afternoon treat.
What Is Rhubarb?
Rhubarb is a perennial vegetable with long, crisp stalks and a distinctly tart flavor. Although it is technically a vegetable, it is commonly used in sweet recipes such as pies, crumbles, muffins, breads, and cakes.
The edible part is the stalk. Rhubarb leaves should not be eaten, so remove and discard them before preparing the stalks. The stalks can range from green to bright red.
Ingredients You'll Need
For the Cake
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 3 heaping cups chopped fresh rhubarb
For the Cinnamon-Sugar Topping
• ⅓ cup granulated sugar
• 1 teaspoon ground cinnamon
How to Make Rhubarb Cake
1. Prepare the Rhubarb
Wash and dry the stalks. Remove and discard the leaves, then chop the stalks into small, even pieces. Peeling is generally unnecessary unless the stalks are unusually tough or stringy.
2. Prepare the Pan and Oven
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
3. Cream the Butter and Sugars
Beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla.
4. Combine the Dry Ingredients
Whisk the flour, baking soda, and salt together in a separate bowl.
5. Add Buttermilk and Dry Ingredients
Add the dry ingredients and buttermilk to the butter mixture in alternating additions, mixing just until combined. Avoid overmixing.
6. Fold in the Rhubarb
Gently fold the chopped rhubarb into the batter with a spatula.
7. Transfer the Batter
Spread the batter evenly into the prepared pan.
8. Add the Cinnamon-Sugar
Mix the sugar and cinnamon, then sprinkle it evenly over the batter.
9. Bake
Bake for about 40–45 minutes. The top should be set and lightly golden, and a toothpick inserted in the center should come out without wet batter.
10. Cool and Serve
Let the cake cool before slicing. Serve slightly warm, at room temperature, or with vanilla ice cream.
Recipe Tips
- Use fresh, firm rhubarb when available.
- Remove and discard all rhubarb leaves.
- Dry washed rhubarb before chopping.
- Cut rhubarb into even pieces.
- Use softened butter.
- Don't overmix after adding flour.
- Use the specified amount of rhubarb.
- Spread batter evenly.
- Sprinkle cinnamon sugar evenly.
- Check the center before removing the cake.
- Cool before cutting for neat squares.
Easy Rhubarb Cake Recipe Variations
Rhubarb Cake With Brown Sugar
The batter already uses brown sugar for deeper sweetness that complements tart rhubarb.
Rhubarb Cake With Vanilla
Vanilla is already included in the batter and adds warmth to the flavor.
Rhubarb Coffee Cake
Serve this cake with coffee at breakfast or brunch as the cinnamon topping makes it especially suitable.
Rhubarb and Strawberry Cake
Rhubarb and strawberries pair naturally, but changing the fruit quantity changes moisture and may change baking time.
How to Store Rhubarb Cake
Allow the cake to cool completely before storing it. Keep it covered so the surface does not dry out. Refrigeration can extend its keeping time.
From Recipetaa
This easy rhubarb cake keeps things simple while delivering the sweet-tart flavor that makes rhubarb desserts so appealing.
Fresh rhubarb brings the tartness, buttermilk keeps the cake tender, and the cinnamon-sugar topping adds a delicate crisp finish.
If you're looking for a simple fresh rhubarb recipe for dessert, breakfast, or brunch, this homemade cake is a delicious place to start.
FAQs
How to Tell When Rhubarb Cake Is Done?
The top should be golden and set, the center should no longer look wet, and a toothpick should come out without raw batter. A little moisture from cooked rhubarb is normal.
How Do You Keep Rhubarb Cake From Getting Soggy?
Use the recipe's amount of rhubarb, dry fresh rhubarb before chopping, drain thawed frozen rhubarb, and bake until the center is fully set.
Can You Use Frozen Rhubarb in Rhubarb Cake?
Yes. For the most predictable texture, thaw frozen rhubarb, drain excess liquid, and pat it dry before adding it.
Can You Use Frozen Rhubarb Without Thawing?
Some bakers do, but thawing and draining gives better control over excess moisture for this recipe.
Do You Need to Peel Rhubarb for Cake?
Usually no. Wash and chop the stalks. Remove and discard the leaves.
How Much Rhubarb Do You Need for a Cake?
This recipe uses 3 heaping cups of chopped fresh rhubarb for a 9×13-inch cake.
Should Rhubarb Be Chopped or Sliced for Cake?
Chop it into relatively small, even pieces so it distributes throughout the batter.
Can You Use Greek Yogurt Instead of Buttermilk?
Greek yogurt is thicker and is not a simple one-for-one swap here. For the most predictable result, use buttermilk or a milk-and-acid substitute.
Why Did My Rhubarb Cake Turn Out Wet in the Middle?
Possible causes include excess rhubarb moisture, undrained frozen rhubarb, too much fruit, or removing the cake before the center finished baking.
Why Did My Rhubarb Sink in the Cake?
Some movement is normal. Use small pieces, avoid excess moisture, fold evenly, and spread the batter evenly.
What Goes Well With Rhubarb Cake?
Vanilla ice cream, whipped cream, coffee, or plain yogurt are all good pairings.
Can You Serve Rhubarb Cake Warm?
Yes. A slightly warm slice is especially good with vanilla ice cream.
Can Rhubarb Cake Be Served for Breakfast?
Yes. Its cake-like texture and cinnamon topping make it suitable for breakfast or brunch.
Can You Make Rhubarb Cake Ahead of Time?
Yes. Cool it completely, cover it well, and store it until serving.
Can You Freeze Rhubarb Cake?
Yes. Cool completely, wrap portions tightly, place them in a freezer-safe container, and thaw before serving.
Easy Rhubarb Cake
A moist, tender rhubarb cake made with fresh rhubarb, buttermilk, brown and granulated sugar, and a crisp cinnamon-sugar topping. The tart rhubarb balances the sweet, buttery cake.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Easy
- Cuisine
- American
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 3 heaping cups chopped fresh rhubarb
- ⅓ cup granulated sugar, for topping
- 1 teaspoon ground cinnamon, for topping
Method
- 1. Prepare the oven and pan
Heat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- 2. Cream the butter and sugars
Beat the softened butter with the granulated and brown sugars until light and well combined.
- 3. Add the egg and flavorings
Beat in the egg, vanilla, and lemon zest.
- 4. Combine the dry ingredients
Whisk flour, baking soda, and salt in a separate bowl.
- 5. Build the batter
Add the dry ingredients alternately with the buttermilk, mixing just until combined.
- 6. Fold in the rhubarb
Gently fold the chopped rhubarb through the batter without overmixing.
- 7. Add the topping
Spread the batter in the pan and sprinkle evenly with the cinnamon-sugar mixture.
- 8. Bake
Bake for about 40–45 minutes, until the cake is set and a tester inserted into the cake portion comes out clean.
- 9. Cool and serve
Let the cake cool enough to slice and serve.
Estimated nutrition per serving
- calories
- 285 kcal
- protein
- 4.5g
- carbs
- 47g
- fat
- 10.5g
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