Rhubarb Cake
This rhubarb cake recipe is one of my 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.
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.
Another of my favorite rhubarb recipes is these Classic Rhubarb Shortbread Bars. We also have a wonderful Blueberry Buttermilk Cake that uses fresh blueberries and a homemade streussel.
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
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.
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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