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!

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!

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!

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.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

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