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Rhubarb Cake-1

Rhubarb Cake

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  • Author: Maria
  • Total Time: 1 hour 5 minutes
  • Yield: 1 9-inch cake 1x


Moist, butter cake is topped with rhubarb for a beautiful seasonal Rhubarb Cake.  This cake is easy to make and perfect for late spring and early summer during rhubarb season.


  • 280 g (2 cups) all-purpose flour
  • 3.8 g (1 teaspoon) baking powder
  • 3.4 g (1/2 teaspoon) baking soda
  • 2.8 g (1/2 teaspoon) salt
  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 110 g (1/2 cup) granulated sugar
  • 55 g (1/4 cup) light brown sugar
  • 100 g (2 large) eggs, at room temperature
  • 7 g ( 2 teaspoons) pure vanilla extract
  • 120 g (1/2 cup) sour cream, at room temperature
  • 340 g (3/4 pound) rhubarb trimmed and halved lengthwise
  • Melted butter, for brushing
  • Turbinado sugar, for sprinkling


  1. Preheat oven to 350°F/177°C.  Grease and flour a 9-inch springform pan and set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.  Set aside.
  3. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and both sugars on medium-high speed until smooth and creamy, 4-5 minutes. Scrape down the sides of the bowl as needed.  Beat in the eggs, one at a time, until combined.  Scrape down the sides of the bowl and beat in vanilla until mixed well.  Add the sour cream and beat until incorporated.
  4. With the mixer on low speed, add the flour mixture and mix until just combined.  Pour the cake batter into the prepared baking pan.
  5. Cut your rhubarb into desired sizes and create a design of your choice.  Brush with the melted butter and sprinkle with the turbinado sugar.  Place into the preheated oven.
  6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  The edges will begin to brown and pull away from the sides of the pan.
  7. Place on a wire rack and allow to cool to room temperature before removing from the pan.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Cakes