Rhubarb Cake

This rhubarb cake recipe is one of our favorite desserts for how it combines tart rhubarb and a touch of brown sugar to create a light, airy cake with a delicious rhubarb filling.

At times this rhubarb cake recipe can seem a little fussy because it has a few different components; but don’t worry, in the end, they come together to create a delicious cake that you’ll make again and again.

Rhubarb Cake

5 from 3 votes

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Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 8 slices

Ingredients

Cake

• 2 cups rhubarb, finely diced
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1-1/2 cups light brown sugar
• 1/2 cup butter
• 1 cup milk
• 1 tbsp lemon juice
• 1 egg
• 1 tsp vanilla extract

Streusel Topping

• 1/2 cup flour
• 4 tbsp butter
• 2 tbsp brown sugar
• 1/4 tsp cinnamon

Rhubarb Filling

• 2 cups rhubarb, finely diced
• 1/3 cup sugar
• 1/2 tsp cinnamon

Instructions

Cake

• Start by combining the flour, cinnamon, baking soda, and salt. In a small bowl mix the milk and lemon juice. In another bowl whisk the egg and vanilla extract together.
• Using a mixer, cream the butter and brown sugar. Start adding the wet and dry ingredients to the mixer, alternating between wet and dry.
• Once the flour, egg, and milk mixtures have been incorporated, take the bowl off the mixer and fold in 2 cups of finely diced rhubarb.

Streusel Topping

• In a small bowl mix the butter, flour, brown sugar, and cinnamon together.

Rhubarb Filling

• In a small saucepan, cook the rhubarb, sugar, and cinnamon with 1/4 cup of water on a low simmer. Stir occasionally, until the rhubarb has broken down and thickened up.
• It usually takes 15 to 20 minutes for the rhubarb filling to thicken. The filling is done when it has a jam like consistency.
• We usually make the rhubarb filling while the cakes are baking, but it can be made ahead of time.

Baking

• Split the cake batter between two greased 8-inch cake pans. Sprinkle the streusel topping on both cakes and bake in a 350℉ oven for 30 to 35 minutes.
• Let the cakes cool before covering one with rhubarb filling and putting the other one on top.

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