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

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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