Rhubarb Cake

Name: Rhubarb Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 slices
Ingredients: 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; 1/2 cup flour; 4 tbsp butter; 2 tbsp brown sugar; 1/4 tsp cinnamon; 2 cups rhubarb (finely diced); 1/3 cup sugar; 1/2 tsp cinnamon

by Mark Hinds | 2 comments

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

Print Pin Recipe

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 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.