It’s incredibly easy to make with a handful of ingredients that you likely have on hand. It comes out moist and full of tart rhubarb flavor. It’s rhubarb season and this fruit (yes, it’s a fruit!) is making appearances in everything from pies to muffins! This recipe for rhubarb cake showcases its unique color and flavor in a lightly sweetened, fluffy cake that’s perfect as a quick snack or dessert.
Ingredients for Rhubarb Cake
Rhubarb – Choose ripe and firm red stalks. Rinse the stalks thoroughly and chop them into even pieces. If you don’t have enough rhubarb to equal 3 cups, add sliced strawberries or chopped apples. You can use frozen rhubarb in this recipe too. Flour – All-purpose flour is the base of this cake, it hasn’t been tested with other varities. Butter – Use unsalted butter. If using salted butter, skip the salt in the recipe. Lemon – Fresh lemon adds flavor and also reacts with the soda to make the cake light and fluffy (so it cannot be left out). If you’d like zest the lemon and add 1 teaspoon of lemon zest to the cake. Other – Use large eggs and granulated sugar.
How to Make Rhubarb Cake
This is a delicious and sweet way to enjoy a harvest of rhubarb. If you’d like, this cake is great with a scoop of vanilla ice cream, a sprinkle of powdered sugar, or whipped cream.
Storing Rhubarb Cake
Keep rhubarb cake covered at room temperature for up to 3 days. Freeze leftover portions by wrapping them tightly in plastic wrap and storing them in zippered bags for up to 10 weeks. Create a well in the center of the dry mixture and pour the wet into the dry. Gently fold the dry into the center and turn the bowl as you stir. This method aerates the batter, ensuring a light, fluffy cake.
Mixing the rhubarb with the flour first ensures it doesn’t sink to the bottom of the cake. Rhubarb is very tart, so there is a little bit of extra sweetness in this cake. Make sure all ingredients are at room temperature.
More Rhubarb Recipes
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