The Best Ever Rhubarb Cake. Quick & easy made from scratch recipe with a delicious cinnamon streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time

Easy Homemade Rhubarb Cake. The Best ever rhubarb cake. Quick & easy made from scratch recipe with a delicious cinnamon streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time

Spring is in the air and with Spring comes some wonderful fresh produce, such as rhubarb. Rhubarb is at its best when in season. It's tender stalks have a sharp and slightly sweet flavor, and it's full of juiciness. What's more, it's good for you, containing natural antioxidants.

I decided to make a really quick and easy cake recipe for you today. It doesn't involve too much science and the skill level is low, so anyone with little or no knowledge of baking can make this delicious cake.

If you enjoy rhubarb, perhaps you have a stick of rhubarb leftover from this recipe, why not make these Easy Rhubarb Oatmeal Muffins. They're so light and fluffy and would make a perfect breakfast! Or, try our fluffy rhubarb pancakes for breakfast!

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Is this rhubarb cake easy to make?

You will see from the instructions, I tell you to throw all your cake ingredients into a bowl and simply mix them all together. You read that right! So no creaming and folding in the flour, or sieving. Just the whole lot, into a bowl and grab a handheld mixer or wooden spoon and mix everything together until combined.

What does rhubarb cake taste like?

This rhubarb cake is a wonderfully moist and soft cake in texture. The flavor is a mix of sharpness from the rhubarb and sweetness from the streusel topping. Combined with a sprinkle of cinnamon and ginger in the topping, the flavor combination is simply wonderful.

The cake isn't overly sweet. It's got a nice tangy zingy kick to it from the rhubarb. If you do prefer a very sweet cake, increase the sugar by another 1/4 of a cup.

When you take a bite with the sweet streusel topping, that has the added sweetness which I think is just right, but everyone has a certain sweetness they prefer.

Easy Homemade Rhubarb Cake. The Best ever rhubarb cake. Quick & easy made from scratch recipe with a delicious cinnamon streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time
Look at that delicious streusel topping!

How to serve rhubarb cake

This cake would be perfect to serve as a breakfast time cake, or for afternoon tea or as a snack. You can serve it warm with a pouring of delicious custard, or a blob of whipped cream. Or just eat it as it is, with a nice cup of tea or coffee.

This has definitely become my new favorite recipe! Firstly because it's such a simple cake to make, the ingredients are usually in your pantry, and ultimately, the flavor is absolutely out of this world.

When I first baked it, I let it cool so it was just warm to touch, and then had a slice. Oh my! Actually, I ended up having 2 slices. It is really good!

We've also got a really easy Homemade Strawberry Cake so make sure you make that too!

Can you use frozen rhubarb in a cake?

The simple answer is no. This cake is moist as it is, and if you use frozen rhubarb, the added liquid will turn your cake quite mushy. The same applies to canned rhubarb.

Unless you were prepared to play around with the ingredient ratios, for the flour and eggs in particular, in my opinion, I think there will be too much liquid for the cake to turn out just right.

So we're going to see how easy it is to make rhubarb cake from scratch. Just follow the step by step simple instructions and you can't go wrong. Please enjoy!

Prep time

20 minutes

Baking time

60minutes

Serving size

9 Portions

Ingredients You'll Need

For the Cake:

  • Fresh rhubarb
  • Juice of lemon
  • All-Purpose / Plain flour
  • Baking powder
  • Butter, unsalted at room temperature
  • Regular sugar
  • Eggs
  • Vanilla extract

For the streusel topping:

  • Butter, unsalted (chilled)
  • All-Purpose / Plain flour
  • Regular sugar
  • Ground ginger
  • Cinnamon

Instructions

  1. Preheat the oven to 350F or 180 C. Grease and line an 8-inch square cake pan. See here how to line a cake pan.

Top Tips

If you don't have any parchment paper handy to line your pan, make up a small batch of our Easy Pan Release

How to line a square loaf pan

2. Wash and cut the discolored ends off the rhubarb sticks.

How to prepare rhubarb

3. Cut into 1 inch pieces and place in a bowl.

4. Add the lemon juice to the rhubarb, making sure the juice has combined well.

Add lemon juice to rhubarb

5. In a mixing bowl, add all the cake ingredients together and beat until combined.

Cake batter Ingredients for Easy Rhubarb Cake
Cake batter consistency for rhubarb cake

6. Fold in HALF of the cut rhubarb.

Fold in rhubarb for rhubarb cake

and transfer the cake mixture to the baking pan, smoothing out evenly.

Transfer cake batter to pan

7. Add the remaining rhubarb to the top of the batter, spreading out evenly.

Rhubarb arrangement on cake batter

8. Make the streusel topping by adding all the topping ingredients to a bowl

Ingredients for streusel topping

and rubbing together with your fingers until it resembles large breadcrumbs.

Consistency of streusel topping

9. Sprinkle evenly over the top of the cake mixture.

Streusel topping on cake

10. Place in the oven for 50 - 60 minutes. Test with a skewer to make sure it comes out clean and the cake is cooked.

Easy Homemade Rhubarb Cake. The Best ever rhubarb cake. Quick & easy made from scratch recipe with a delicious cinnamon streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time

11. Leave to cool for 10 minutes before transferring to a serving plate or cooling rack (if serving cold).

12. Slice into 9 squares, and serve as it is or with a scoop of ice cream or fresh custard or whipped cream.

Easy Homemade Rhubarb Cake. The Best ever rhubarb cake. Quick & easy made from scratch recipe with a delicious cinnamon streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time
Easy Homemade Rhubarb Cake. The Best ever rhubarb cake. Quick & easy made from scratch recipe with a delicious cinnamon streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time

Recipe Card

Easy Homemade Rhubarb Cake. The Best ever rhubarb cake. Quick & easy made from scratch recipe with a delicious cinnamon streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time

Easy Homemade Rhubarb Cake

Yield: 9
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Easy Homemade Rhubarb Cake. Quick & easy made from scratch recipe with a delicious cinnamon streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time

Ingredients

For the Cake:

  • 10 1/2 oz or 300 g Fresh rhubarb
  • Juice of ½ lemon
  • 1 1/3 Cups or 165g All Purpose / Plain flour
  • 1 1/2 teaspoons baking powder
  • 6 oz or 175g unsalted butter, room temperature
  • 1 cup or 200g regular sugar
  • 3 large eggs
  • 2 tsp vanilla extract

For the streusel topping:

  • 1 Tablespoon unsalted butter (chilled)
  • 2 Tablespoon All Purpose / Plain flour
  • 1 Tablespoon Regular sugar
  • 1 Teaspoon ground ginger
  • 1 Teaspoon cinnamon

Instructions

    1. Preheat the oven to 350F or 180 C. Grease and line an 8-inch square cake pan. See here how to line a cake pan.

    2. Wash and cut the discolored ends off the rhubarb sticks.

    3. Cut into 1 inch pieces and place in a bowl.
    4. Add the lemon juice to the rhubarb, making sure the juice has combined well.
    5. In a mixing bowl, add all the cake ingredients together and beat until combined.
    6. Fold in HALF of the cut rhubarb and transfer the cake mixture to the baking pan, smoothing out evenly.
    7. Add the remaining rhubarb to the top of the batter, spreading out evenly.
    8. Make the streusel topping by adding all the topping ingredients to a bowl and rubbing together with your fingers until it resembles large breadcrumbs.
    9. Sprinkle evenly over the top of the cake mixture.
    10. Place in the oven for 50 - 60 minutes. Test with a skewer to make sure it comes out clean and the cake is cooked.
    11. Leave to cool for 10 minutes before transferring to a serving plate or cooling rack(if serving cold).
    12. Slice into 9 squares, and serve as it is or with a scoop of ice cream or fresh custard or whipped cream.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 107mgSodium: 126mgCarbohydrates: 45gFiber: 1gSugar: 28gProtein: 5g

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