The Best Classic Rhubarb Cake Recipe: A Taste of Spring & Summer

Indulge in a generous slice of this exquisite rhubarb cake, a truly unforgettable dessert that captures the essence of warmer seasons. With its perfectly balanced tangy rhubarb, luscious creamy center, and irresistible sweet crumble topping, every forkful is a celebration of spring and summer. This isn’t just a cake; it’s a nostalgic journey back to simpler times, brimming with fresh flavors and homemade comfort. (Jump straight to the full recipe here.)

A Timeless Family Favorite: Our Go-To Rhubarb Cake

This particular rhubarb cake recipe holds a special place in our family’s heart and history. I’ve personally baked it well over a hundred times throughout my adult life – a conservative estimate, I assure you. It’s a treasured recipe passed down from my mother, and undeniably, it’s our children’s absolute favorite rhubarb dessert. For us, the very first time this classic rhubarb cake emerges from the oven each year signals more than just a delicious treat; it’s an official declaration that spring has truly arrived, with the promise of long, sun-drenched summer days right on its heels.

There’s an undeniable excitement that comes with spotting those first, gnarly green knobs of wrinkled rhubarb leaves bravely poking through the still-chilly soil. While most other garden greenery timidly hides deep within the earth, rhubarb stands as a testament to resilience, a true survivor when it comes to enduring our often-harsh northern winters. In fact, rhubarb thrives in cooler climates and struggles in hotter ones. Gardeners in southern regions often find themselves pampering their rhubarb plants much like we coddle our delicate tropicals. Up north, however, rhubarb flourishes when left mostly to its own devices, often outliving generations of humans. It’s a common sight to find a robust rhubarb patch thriving amidst tall, tangled grass around long-abandoned pioneer homesteads on prairie farm sites – a living marker of a once-productive and fruitful garden, signifying enduring heritage and natural bounty.

The Versatility of “Pie Plant”: Beyond the Pie

Rhubarb’s charming old-fashioned moniker, “Pie Plant,” perfectly encapsulates its primary culinary use. Its unparalleled tartness makes it an exceptional star in pies – perhaps rivaled only by the intense flavor of a sour cherry pie of Billy Boy fame. Yet, to limit rhubarb’s potential solely to pies would be a culinary oversight. In this jewel-studded cake, its vibrant, tart flavor shines brilliantly, cutting through the sweetness and adding a delightful dimension that makes each bite utterly captivating. It proves that the “Pie Plant” is truly a versatile ingredient, capable of elevating any dessert from simple to sublime.

After a long, often challenging winter, there’s an exhilarating sense of joy in partaking in the first edible bounty reaped here in the northern lands. This homemade rhubarb cake serves as the loud, pucker-inducing trumpet blast, unequivocally announcing that the growing season is officially underway. But rhubarb is far more than just a herald of spring; it’s the hardy, reliable workhorse of summer. Its sturdy, succulent stems provide luscious tart “fruit” (botanically a vegetable, but used as a fruit!) that can be transformed into countless culinary delights. From stewing for compotes, crisps, and cobblers, to juicing for refreshing drinks and cordials, and, of course, baking into delectable cakes and muffins – rhubarb offers its bounty generously throughout the entire season. Its robust nature and distinctive flavor make it an indispensable ingredient in any northern kitchen, symbolizing abundance and fresh, vibrant tastes.

Crafting Your Perfect Rhubarb Cake: A Step-by-Step Visual Guide

Making this incredible rhubarb cake is a truly rewarding experience. The process is straightforward, ensuring a perfect result every time. Let’s walk through the key stages that transform simple ingredients into a masterpiece – a delightful homemade rhubarb cake.

First, you’ll create the foundational layer – a delicious, buttery crumble that serves as both the cake’s base and its irresistible topping. Half of this versatile mixture is pressed firmly into the bottom of the baking pan, creating a sturdy and flavorful crust that will lovingly hold the creamy rhubarb filling. This ensures a consistent texture and prevents the cake from becoming soggy.

Next comes the star of the show: the rich, tangy rhubarb custard filling. Freshly sliced rhubarb pieces are generously coated in a sweet, creamy egg mixture infused with pure vanilla extract and a touch of flour. This meticulous coating ensures every piece of rhubarb is enveloped in deliciousness and contributes to the cake’s incredibly moist and tender texture, promising a burst of flavor in every bite.

Once the rhubarb filling is carefully spread evenly over the prepared base, the remaining crumble mixture is sprinkled generously on top. A final dusting of cinnamon adds warmth, depth, and aromatic spices, creating a beautiful golden-brown crust as it bakes. This layered approach ensures every bite offers a delightful contrast of textures – from the crisp crumble to the tender rhubarb and creamy custard – and a perfect symphony of sweet and tart flavors.

Growing Rhubarb: From Garden to Gourmet

Our garden is home to two distinct types of rhubarb, each offering its own unique charm and contributing to our delicious rhubarb recipes. We cultivate the standard-sized red rhubarb, known for its vibrant color and classic tartness, which is ideal for most baking and cooking applications. But perhaps even more impressive is the giant version that proudly stands in our patch. I’m unsure of its exact variety, but its stalks are predominantly green, incredibly juicy, and the entire plant grows almost as tall as I am! While its sheer size and abundant yield are magnificent, it proves a bit delicate to relocate or separate. I once attempted to divide one, and sadly, that particular plant inexplicably perished. This highlights the importance of choosing a good, permanent spot for your rhubarb, as it prefers to establish itself and thrive undisturbed for many years, rewarding you with bountiful harvests for delicious spring and summer desserts.

Discover More Delicious Rhubarb Recipes

If you’ve fallen in love with the unique tang and versatility of rhubarb, you’re in for a treat! We have an array of delightful recipes that celebrate this fantastic ingredient in all its forms. From classic pies and crisps to innovative desserts and refreshing beverages, rhubarb’s distinctive flavor truly shines. Explore these other rhubarb-centric culinary creations and add more delicious options to your spring and summer menu:

• Magic Crustless Rhubarb Custard Pie
• Rhubarb Cordial, Two Ways
• Homemade Rhubarb Curd
• Rhubarb and Spruce Tip Galette
• Honey Rhubarb Ice Cream
• Classic Rhubarb Crisp
• Strawberry Rhubarb Pavlova Cake
• Eton Mess with Saskatoons and Rhubarb
• Baked Rhubarb Compote with Silky Swedish Cream
• Rhubarb Gin Kombucha Cocktail

Customizing Your Rhubarb Cake: Tips & Adaptations

Kitchen Frau Notes: One of the many wonderful aspects of this rhubarb cake recipe is its adaptability. It’s incredibly forgiving and can be easily modified to suit various dietary needs or preferences without compromising on flavor or texture. We believe everyone should be able to enjoy a slice of this seasonal delight, whether they follow a gluten-free, dairy-free, or egg-free diet, or simply want to experiment with different fruits. These adjustments ensure that this classic rhubarb cake can be enjoyed by all.

For a Gluten-Free Rhubarb Cake: If you’re looking for a gluten-free version of my mom’s classic rhubarb cake, I highly recommend using a good proportion of buckwheat flour. I find that buckwheat, with its earthy, slightly nutty flavor, pairs wonderfully with the tartness of rhubarb. This natural affinity isn’t just a coincidence; buckwheat and rhubarb are actually part of the same botanical family! I personally prefer light buckwheat flour for its milder flavor, but if dark buckwheat flour is all you have on hand, it will work beautifully too, imparting a richer, more robust taste. Alternatively, you can simply substitute your favorite commercial gluten-free all-purpose flour mix in equal proportions for the regular flour specified in the recipe. The key is to ensure your blend provides a good structure and absorbs moisture adequately to prevent a gummy texture, delivering a delicious gluten-free rhubarb cake.

Yield and Adjustments: This recipe is designed to make a generous 9×13 inch-sized cake, perfect for family gatherings, potlucks, or if you simply want leftovers (though with this delectable cake, leftovers are a rare luxury!). We’ve never had a problem with this cake lingering more than a couple of days on the counter before the pan is mysteriously empty, leaving nothing but crumbs. However, if you’re baking for a smaller crowd or prefer a more modest portion, it’s incredibly easy to halve the recipe. Simply halve all the ingredients and bake it in an 8×8 inch square pan. When halving, use half of a lightly beaten egg in the base-and-topping portion, and add the remaining half of that egg to the egg called for in the custard, so that the custard uses 1½ eggs in total. Adjust the baking time to approximately 45 minutes for the smaller size, ensuring it’s cooked through and golden.

Dairy-Free Rhubarb Cake: For those avoiding dairy, this cake can easily be made dairy-free without sacrificing its rich flavor or moist texture. Simply substitute coconut oil or your favorite high-quality dairy-free margarine (such as a plant-based butter alternative) in place of butter in both the base/topping and the filling. Ensure your chosen substitute has a similar fat content and melting point for best results, contributing to a wonderfully moist dairy-free rhubarb cake.

Egg-Free Rhubarb Cake: If eggs are a concern, you can make this cake egg-free. Use ¼ cup (60ml) of unsweetened applesauce as a direct replacement for each egg called for in the recipe. This substitution helps maintain moisture and acts as a binder, ensuring the cake’s delicious texture remains intact and providing a delightful egg-free rhubarb cake that everyone can enjoy.

Other Fruit Variations: While rhubarb is undoubtedly the star, this versatile cake base warmly welcomes other fruits too! Feel free to substitute any other fresh or frozen fruits you love – raspberries, apricots, or plums would be absolutely delicious and offer a different flavor profile. If you opt for sweeter fruits like berries or stone fruits, I recommend reducing the sugar in the filling to just 1 cup (200gms) to maintain a perfectly balanced flavor profile and prevent the cake from becoming overly sweet, allowing the natural fruit flavors to shine.

Mom’s Classic Rhubarb Crumble Cake Recipe

This tried-and-true recipe yields a delightful cake that brings smiles to every face. It’s comforting, tangy, and sweet – the quintessential taste of spring and summer. Follow these simple steps for a truly exceptional homemade treat.

Yields: 12 squares

Prep time: 25 minutes

Bake time: 1 hour

Ingredients

For the Base and Topping:

• 2 cups (280gms) all-purpose flour (or for gluten-free: 1 cup (140gms) light buckwheat flour + ½ cup (70gms) millet flour + ½ cup (70gms) tapioca starch)
• ½ cup (115gms) salted butter, cold and cut into cubes (or dairy-free margarine/coconut oil for dairy-free option)
• ½ cup (100gms) natural evaporated cane sugar
• 1 large egg, lightly beaten (or ¼ cup unsweetened applesauce for egg-free option)
• 1 teaspoon baking powder

For the Filling:

• 2 large eggs, lightly beaten (or ½ cup unsweetened applesauce for egg-free option)
• 1½ cups (300gms) natural evaporated cane sugar (reduce to 1 cup/200gms if using sweeter fruits like berries or plums)
• ½ cup (120ml) melted butter, slightly cooled (or dairy-free margarine/coconut oil for dairy-free option)
• ½ cup (70gms) all-purpose flour (or for gluten-free: ¼ cup light buckwheat flour + ¼ cup tapioca starch)
• ½ teaspoon pure vanilla extract
• 5 cups (1½ lbs / 680gms) fresh rhubarb, cleaned and sliced about ½ inch (1cm) thick
• A light sprinkle of ground cinnamon, for topping

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan (a glass or metal pan works well).
2. Make the Base and Crumbles: In a large mixing bowl, combine all the ingredients for the base and topping: flour, cold cubed butter, evaporated cane sugar, lightly beaten egg, and baking powder. Using a pastry cutter, your fingertips, or a stand mixer with a paddle attachment, mix until the mixture forms coarse, sandy crumbs. Do not overmix.
3. Set Aside Topping: Carefully scoop out and set aside exactly 1 cup (240ml) of this crumble mixture. This portion will be used later as the delicious topping for your cake.
4. Form the Base: Press the remaining crumble mixture evenly and firmly into the bottom of the prepared 9×13 inch baking pan. Use the back of a spoon or your fingers to create a thin, compact crust.
5. Prepare the Filling: In a separate large bowl, whisk the two large eggs until they are lightly beaten and frothy. Add the sugar, melted and slightly cooled butter, flour, and pure vanilla extract to the eggs. Stir vigorously with a whisk or spatula until all ingredients are well combined and the mixture is smooth.
6. Add Rhubarb to Filling: Add the prepared sliced rhubarb pieces to the egg mixture. Toss gently with a spatula until all the rhubarb pieces are thoroughly coated in the creamy filling. This ensures even distribution and flavor.
7. Assemble the Cake: Carefully scrape the rhubarb filling mixture onto the prepared crumble crust in the baking pan. Use a spatula to spread it out as evenly as possible over the base, ensuring the rhubarb is distributed throughout.
8. Add Topping: Evenly sprinkle the reserved 1 cup of crumbles over the rhubarb filling. Finish with a light, uniform dusting of ground cinnamon across the entire surface. This adds a wonderful aroma and helps create a beautiful golden crust.
9. Bake: Place the cake in the preheated oven and bake for 1 hour. The cake is done when the topping is golden brown and a toothpick inserted into the center (making sure to avoid a piece of rhubarb) comes out clean or with moist crumbs attached.
10. Cool and Serve: Let the cake cool completely on a wire rack before cutting it into squares. Cooling is essential for the filling to set properly, ensuring clean, perfect slices and allowing the flavors to fully develop. Serve warm or at room temperature.

Guten Appetit!

Enjoy your slice of summer! This cake is perfect on its own, perhaps with a dusting of powdered sugar, or elevated with a dollop of freshly whipped cream, a scoop of creamy vanilla ice cream, or even a drizzle of homemade rhubarb cordial. It’s truly a versatile and delightful dessert for any occasion.

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You Might Also Enjoy These Related Rhubarb Recipes:

Discover even more ways to savor the delightful taste of rhubarb with these fantastic recipes:

Spruce Tip or Basil Baked Rhubarb Compote with Silky Swedish Cream

Classic Apple or Rhubarb Crisp

Homemade Rhubarb Cordial

Apple Buckwheat Crumble Cake