This post may contain affiliate links. See my disclosure statement.
This old fashioned rhubarb cake recipe is made with simple ingredients. It’s moist, comforting, and perfect for spring or summer baking. Can also be easily adapted to make rhubarb muffins.
One of the best things about spring and summer is the abundance of fresh, homegrown produce. I don’t grow fruit myself, but there’s a local market nearby that always has a great selection, and that’s where I found the rhubarb for this old fashioned rhubarb cake. The stalks were bright and crisp, and I couldn’t resist bringing some home. If you don’t have a farm market close by, take a look at your neighborhood grocery store. Choose rhubarb with firm, red stalks that snap when bent. Over the years, I have tried different variations of the ingredients, but this combination is my favorite. It’s a hearty, comforting cake that fills the kitchen with the most amazing aroma as it bakes.
Bake This Cake!
- Preheat oven to 350 degrees F.
- Combine diced rhubarb and 1/2 cup sugar in a bowl. Stir to combine. Set aside
- In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, cream butter, 1/2 cup sugar, egg, and vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Add 1/2 of the dry ingredients to the butter mixture. Cream well.
- Add the sour cream. Mix again.
- Add the remaining dry ingredients and mix until it’s all incorporated.
- Fold in rhubarb (including the juice) and stir until combined. Batter will be rather thick.
- Spoon batter into a prepared 8×8 inch baking disg and spread to the sides.
- Top batter with sanding sugar.
- Bake for 30 – 35 minutes until knife inserted in center of cake comes out clean.
- Cool or serve warm with ice cream, or whipped cream.
Tips For Success
- This recipe can easily be adapted to make rhubarb muffins. Just divide the batter into a muffin tin and adjust the baking time. They’re perfect for an early spring breakfast or afternoon snack.
- If rhubarb isn’t your favorite, try using another firm fruit. Peaches, blueberries, or even chopped apples would work well.
- You don’t have to use all the rhubarb. Use as much or as little as you like.
- This cake also freezes beautifully. Wrap individual slices and keep them in the freezer for a quick treat anytime.
Optional Crumble Topping
For added texture and a fun twist, try topping the cake with a simple crumble before baking. Combine 3 tablespoons softened butter, 3 tablespoons all purpose flour, 1/3 cup sugar, and 1/4 teaspoon cinnamon. Mix together with your fingers, and sprinkle it on the top of the batter before baking.
FAQ’s
Shop + Source
- 8×8 inch white baking dish
- KitchenAid mixer
- Pyrex mixing bowls
- Wood measuring cups
- Round wood board
- Liberty Blue plates
- Sanding sugar
This rhubarb cake serves in perfect portions. Not too big, not too small. It’s incredibly easy to make, and if rhubarb isn’t your favorite, just use another firm fruit you love. The recipe itself is a little reminder of days gone by, when baking a cake from scratch was part of everyday life. Meals were hearty, basic, and made to satisfy. This cake fits right in with that tradition…uncomplicated, comforting, and meant to be shared.
Old Fashioned Fresh Rhubarb Cake
Ingredients
FOR THE RHUBARB MIXTURE
- 1 1/2 cups fresh diced rhubarb
- 1/2 cup granulated sugar
FOR THE CAKE
- 4 tablespoons butter (softened)
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt (omit if using salted butter)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup sour cream (or plain Greek yogurt)
- sanding sugar (optional)
Instructions
- Preheat oven to 350 degrees F.
- Combine diced rhubarb and 1/2 cup sugar in a bowl. Stir to combine. Set aside
- In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, cream butter, 1/2 cup sugar, egg, and vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Add 1/2 of the dry ingredients to the butter mixture. Cream well.
- Add the sour cream. Mix again.
- Add the remaining dry ingredients and mix until it's all incorporated.
- Fold in rhubarb (including the juice) and stir until combined. Batter will be rather thick.
- Spoon batter into a prepared 8×8 inch baking dish and spread to the sides.
- Top batter with sanding sugar.
- Bake for 30 – 35 minutes until knife inserted in center of cake comes out clean.
- Cool or serve warm with ice cream, or whipped cream.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
JOIN THE OSP COMMUNITY
Sign up to get uncomplicated recipes, unlimited seasonal decor, and
understated ways to refresh your home sent straight to your email inbox!
Made this today. Made one small change, used dark brown sugar instead of the white sugar for the topping. This is very delicious! Will definitely be making this a lot this summer. Feeds a lot of people.
can I use a white cake mix and add the rhubarb and spices
Actually that sounds like a great idea! Let me know how it turns out. :)
My rhubarb is starting to break thru the ground and starting to leaf out. I always make sauce with mine (like applesauce) but will try this recipe also. Thanks!
My mom grew rhubarb and I love it, we have a market that sells it and I am excited about this cake. I also love old recipes as it reminds me of when I was little.
Thank you,
Can’t wait to try this recipe. I have a 15 year old rhubarb plant that is quite prolific. I’m always looking for new, easy and tasty ways to fix it. Thanks so much. I so look forward to your blogs in my inbox. Please keep it up!
My mother lives in IN and grows rhubarb. As people pass by her home they see the rhubarb and stop to ask if they can pick some. She always shares. She has met some wonderful people this way. I think I will mail her the recipe and maybe when I’m home for a visit in June she’ll bake this cake for me.
Thank you for sharing, I love your blog.
Ann – your rhubarb cake recipe is so similar to one that I have and it is so moist and good! I grow rhubarb and it is just starting to appear, but I am quite a bit further north than you. I so much want to get outside and start working in my yard, but must wait a while yet. Big hugs!