Rhubarb Cake

This easy rhubarb cake recipe combines a succulent rhubarb filling with a light crumbly cake to make one of our favorite spring desserts
Rhubarb Cake

By Mark Hinds | Updated August 16, 2022

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.

Easy Rhubarb Cake Filling

What makes this cake stand out is the delicious rhubarb filling that gets slathered between layers of crumbly cake.

The filling is easy to make and just involves cooking some rhubarb down with sugar, cinnamon, and water.

Diced Rhubarb
Rhubarb has a tartness that works with sugar to create delicious desserts

Once the filling is made it gets placed between the layers of cake, helping to make sure each bite of cake comes with some rhubarb.

Spreading rhubarb filling on to the bottom cake
Spreading rhubarb filling on to the bottom cake

Another of our favorite rhubarb recipes is these Classic Rhubarb Shortbread Bars.

This is the type of dessert that goes well with a fresh pot of French Press Coffee and some homemade Maple Whipped Cream.

Rhubarb Cake

Rhubarb Cake

5 from 5 votes
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8 slices



  • 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



  • 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.


  • 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.
Tried this RecipeLet us know what you think of this recipe. Leave your thoughts and rating in the comments.
Calories: 432kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 390mg | Potassium: 297mg | Fiber: 2g | Sugar: 27g | Vitamin A: 672IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 2mg

The nutrition information shown is an estimate based on available ingredients and preparation.

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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Recipe Rating


  1. healthyeater

    No wonder its your favourite, it has so much sugar in it!

    1. Mark Hinds

      We ended up cutting down on the amount sugar in this recipe, compared to a lot of cake recipes, when we were developing it to help bring the tartness in the rhubarb out.