Easy Rhubarb Cake

Tender, tart chunks of fresh rhubarb hugged by sweet vanilla cake and topped with a crunchy cinnamon sugar layer. This rhubarb cake recipe is a family heirloom!

My dad’s mom, Norma Jean Hunt Feik, made this cake every Fourth of July and Memorial Day because her mother had done the same. It’s the cake everyone expects to hate, but my mom said it was always the first thing gone off of the table no matter what. Everyone was obsessed whether they were new to the party or old friends and family. That’s the power of rhubarb done right!

Recommended Equipment

• Measuring Cups and Spoons
• Mixing Bowls

Before You Begin…

Before you start doing anything, get some water boiling on the stove. While that is heating up, chop your rhubarb. You will pour the boiling water over the rhubarb and let it sit for a minute or so and then drain it and dry the rhubarb a much as you can. This will soften the rhubarb and reduce its bitterness.

Ingredients for Rhubarb Cake

One of the things I love about older, heirloom recipes is that they usually have very simple ingredients. I love the simplicity! Here is what you will need:

For the Cake

• Wet Ingredients: Brown Sugar, Vegetable Oil, Egg, Vanilla, Buttermilk
• Dry Ingredients: Baking Soda, Salt, Flour
• Rhubarb

For the Topping

• Sugar
• Cinnamon
• Nuts (optional) – walnuts or pecans

Your likely to have most, if not all, of these ingredients in your pantry. That’s always a win! So if you grow rhubarb or if you grab some at the grocery store, you can whip up this cake recipe with little effort! Scroll down to the end of the post to see the measurements needed for each ingredient.

How to Make Rhubarb Cake

I mentioned above about prepping the rhubarb, and you’ll want to do that very first. Here is an overview of the steps:

• Preheat the oven and prep the rhubarb.
• Combine the wet ingredients in a bowl.
• In a separate bowl, combine the dry ingredients.
• Add the dry ingredients to the wet ingredients and stir them together until just combined and a few streaks of flour remain.
• Add the softened rhubarb and fold it into the batter.
• Grease a square baking pan and sprinkle the bottom of the pan with cinnamon sugar.
• Add the batter to the pan and sprinkle the top with more cinnamon sugar.
• Bake.

The complete instructions in full detail can be found in the recipe card at the end of the post.

Do You Need to Cook Rhubarb Before Baking?

Rhubarb doesn’t need to be cooked before using it in baking, but I do recommend softening it. Rhubarb can be quite bitter, and if you soak rhubarb in boiling water for a minute or so, the bitterness will be reduced.

Can I Use Frozen Rhubarb?

Yes, you can use frozen rhubarb. Let it thaw completely and try to squeeze out any excess water.

Why You Will Love This Recipe

• Simple ingredients: Chances are good that you have most of the ingredients already in house!
• Easy to make: Prepping the rhubarb is super simple and the rest of the steps are just measuring and mixing.
• Texture: Moist and tender cake with a crunchy cinnamon sugar topping!
• Flavor: The combination of sweet and tangy is totally irresistible!

Storing and Freezing Rhubarb Cake

Store the cake at room temperature covered with plastic wrap. It will keep for 4-5 days. If you want it to last a little longer, store it in the fridge.

This cake freezes very well. Make sure it has cooled completely and then wrap it in plastic wrap. Wrap it again in foil. It will keep in the freezer for up to 3 months.

Take your tastebuds back to your childhood, sitting at grandma’s kitchen table and digging into a piece of freshly baked homemade rhubarb cake! It’s total nostalgia and a pure comfort food dessert.