18 Delicious Rhubarb Cake Recipes to Savor

Bursting with tangy-sweet flavor, rhubarb transforms ordinary cakes into extraordinary springtime treats. Whether you’re craving a classic strawberry-rhubarb combination or something more adventurous, these delightful recipes showcase this seasonal gem at its finest. From simple coffee cakes to elegant desserts, get ready to discover your new favorite way to enjoy this vibrant ingredient. Let’s dive into these irresistible rhubarb cake creations that will have everyone asking for seconds!

Classic Rhubarb Upside-Down Cake

Crafting this classic rhubarb upside-down cake always takes me back to my grandmother’s kitchen, where the tart scent of rhubarb mingled with sweet caramelizing sugar. I love how the vibrant pink stalks transform into a jewel-like topping that never fails to impress guests. It’s become my go-to spring dessert when rhubarb floods the farmers’ markets, and I always make an extra one to share with neighbors.

Ingredients

For the rhubarb topping:

• 4 cups fresh rhubarb, cut into 1/2-inch pieces
• 1 cup granulated sugar
• 1/4 cup unsalted butter

For the cake batter:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Melt 1/4 cup butter in a saucepan over medium heat until bubbly.
3. Sprinkle 1 cup sugar evenly over the melted butter and cook for 3 minutes without stirring until golden.
4. Arrange the rhubarb pieces in a single layer over the caramel in the prepared pan.
5. Whisk together flour, baking powder, and salt in a medium bowl until fully combined.
6. Cream 1/2 cup softened butter with 3/4 cup sugar in a separate bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
7. Beat in eggs one at a time, mixing for 30 seconds after each addition until incorporated.
8. Stir in vanilla extract until just combined.
9. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing on low speed until smooth.
10. Spread the batter evenly over the rhubarb layer in the pan using a spatula.
11. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
12. Cool the cake in the pan on a wire rack for 15 minutes until the pan is safe to handle.
13. Run a knife around the edges of the pan to loosen the cake.
14. Place a serving plate upside down over the pan and carefully flip both over together.
15. Gently lift the pan to reveal the caramelized rhubarb topping.

Dazzling with its ruby-red rhubarb crown, this cake delivers the perfect balance of tart and sweet in every forkful. The tender crumb practically melts in your mouth while the caramelized edges provide a delightful chew. Serve it warm with a scoop of vanilla bean ice cream for that classic hot-and-cold contrast, or enjoy it room temperature with your afternoon coffee for a truly special treat.

Rhubarb Almond Crumble Cake

Sometimes the best recipes come from cleaning out the fridge and finding that forgotten bunch of rhubarb staring back at you. I had one of those moments last week, and after a quick pantry scan, this Rhubarb Almond Crumble Cake was born—it’s the perfect cozy treat that makes your kitchen smell like a bakery.

Ingredients

For the Cake Base

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 large egg
• ½ cup whole milk
• 1 tsp vanilla extract

For the Rhubarb Filling

• 2 cups fresh rhubarb, chopped into ½-inch pieces
• ¼ cup granulated sugar
• 1 tbsp cornstarch

For the Almond Crumble Topping

• ½ cup sliced almonds
• ⅓ cup all-purpose flour
• ¼ cup brown sugar
• 3 tbsp cold unsalted butter, cubed

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 tsp baking powder, and ¼ tsp salt.
3. Add ½ cup softened unsalted butter to the dry ingredients and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. Tip: If the butter is too firm, microwave it for 10 seconds to soften slightly—this makes blending easier without melting it.
5. Whisk 1 large egg, ½ cup whole milk, and 1 tsp vanilla extract in a small bowl until fully combined.
6. Pour the wet ingredients into the flour-butter mixture and stir just until a thick batter forms; avoid overmixing to keep the cake tender.
7. Spread the batter evenly into the prepared cake pan using a spatula.
8. In another bowl, toss 2 cups chopped rhubarb with ¼ cup granulated sugar and 1 tbsp cornstarch until the rhubarb is evenly coated.
9. Tip: Let the rhubarb mixture sit for 5 minutes to draw out some juices, which helps prevent a soggy cake.
10. Scatter the rhubarb mixture over the cake batter in the pan.
11. For the crumble, combine ½ cup sliced almonds, ⅓ cup all-purpose flour, and ¼ cup brown sugar in a small bowl.
12. Add 3 tbsp cold cubed butter and use your fingers to pinch the mixture until clumps form.
13. Sprinkle the almond crumble evenly over the rhubarb layer.
14. Tip: For extra crunch, press the crumble lightly into the filling so it adheres during baking.
15. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the cake center comes out clean.
16. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.

Lightly sweet and tangy from the rhubarb, this cake has a soft, moist base and a crunchy almond topping that’s irresistible warm. Leftover slices are fantastic reheated and served with a scoop of vanilla ice cream for a simple dessert that feels special.

Lemon Rhubarb Bundt Cake

Baking this lemon rhubarb bundt cake always reminds me of my grandmother’s kitchen in springtime, when the first rhubarb stalks would appear in her garden. I love how the tart rhubarb balances the sweet, zesty lemon in this moist cake—it’s become my go-to dessert for potlucks and family gatherings. Trust me, the combination might sound unusual, but it’s absolutely magical.

Ingredients

For the cake batter:
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsalted butter, softened
– 1 cup whole milk
– 4 large eggs
– 1/4 cup fresh lemon juice
– 2 tbsp lemon zest
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt

For the rhubarb filling:
– 2 cups fresh rhubarb, chopped into 1/2-inch pieces
– 1/2 cup granulated sugar
– 1 tbsp cornstarch

For the glaze:
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tbsp whole milk

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter, making sure to get into all the crevices.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large mixing bowl, cream the softened butter and 2 cups sugar together on medium speed for 3 minutes until light and fluffy.
4. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the lemon juice and lemon zest until just combined.
6. Alternate adding the flour mixture and 1 cup milk to the butter mixture, beginning and ending with flour, and mix until just combined—don’t overmix.
7. In a separate bowl, toss the chopped rhubarb with 1/2 cup sugar and 1 tbsp cornstarch until evenly coated.
8. Pour half of the cake batter into the prepared bundt pan and spread evenly.
9. Sprinkle the rhubarb mixture evenly over the batter layer.
10. Carefully spread the remaining batter over the rhubarb layer, being gentle to keep the layers distinct.
11. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
12. Cool the cake in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.
13. Whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tbsp milk until smooth for the glaze.
14. Drizzle the glaze over the completely cooled cake, letting it drip down the sides naturally.

The cake has this wonderful moist crumb with pockets of tender, tart rhubarb that burst with flavor in every bite. I love serving it slightly warm with a dollop of whipped cream, but it’s equally delicious the next day when the flavors have melded together even more.

Strawberry Rhubarb Coffee Cake

Haven’t we all had those mornings where we crave something sweet with our coffee but want it to feel a little special? I first made this strawberry rhubarb coffee cake when my neighbor brought over a giant bundle of rhubarb from her garden, and now it’s become my go-to for weekend brunches and cozy breakfasts. There’s something magical about how the tart rhubarb balances the sweet strawberries in this tender cake.

Ingredients

For the fruit filling:
– 2 cups fresh strawberries, hulled and quartered
– 1 cup rhubarb, chopped into 1/2-inch pieces
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch

For the cake batter:
– 2 cups all-purpose flour
– 3/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 1 teaspoon vanilla extract

For the streusel topping:
– 1/2 cup all-purpose flour
– 1/4 cup brown sugar
– 1/4 cup cold unsalted butter, cubed
– 1/2 teaspoon cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. Combine strawberries, rhubarb, 1/4 cup sugar, and cornstarch in a medium bowl, then set aside to macerate for 15 minutes.
3. In a large mixing bowl, whisk together 2 cups flour, 3/4 cup sugar, baking powder, and salt until well combined.
4. Cut 1/2 cup softened butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs.
5. Beat in the eggs one at a time until fully incorporated.
6. Gradually pour in the milk and vanilla extract while mixing on low speed until the batter is smooth and no dry spots remain.
7. Spread half of the cake batter evenly into the prepared baking pan using a spatula.
8. Spoon the strawberry-rhubarb mixture evenly over the bottom layer of batter, leaving about 1/2 inch border around the edges.
9. Carefully spread the remaining batter over the fruit layer, working from the edges toward the center to prevent the fruit from mixing into the top layer.
10. In a small bowl, combine 1/2 cup flour, brown sugar, cinnamon, and cold cubed butter for the streusel topping.
11. Use your fingers to pinch the streusel ingredients together until crumbly pea-sized pieces form.
12. Sprinkle the streusel topping evenly over the entire surface of the cake batter.
13. Bake at 350°F for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
14. Allow the cake to cool in the pan on a wire rack for at least 30 minutes before serving.

Oh, the texture of this coffee cake is absolutely divine – the tender crumb gives way to pockets of jammy fruit that burst with flavor in every bite. I love how the tart rhubarb cuts through the sweetness, creating this beautiful balance that keeps you coming back for just one more slice. Sometimes I’ll serve it warm with a dollop of whipped cream for an extra special treat, but honestly, it’s just as wonderful at room temperature with your morning coffee.

Vanilla Rhubarb Layer Cake

There’s something magical about the combination of sweet vanilla and tangy rhubarb that always reminds me of my grandmother’s spring garden parties. I remember sneaking tastes of her rhubarb compote while she wasn’t looking, and now I’ve created this layer cake that captures those same nostalgic flavors in a stunning dessert that’s perfect for any celebration.

Ingredients

• For the cake layers:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
• For the rhubarb filling:
  • 3 cups chopped fresh rhubarb
  • 1/2 cup granulated sugar
  • 2 tbsp water
• For the vanilla frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
3. Beat in 3 eggs one at a time, making sure each is fully incorporated before adding the next.
4. Whisk together 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt in a separate bowl.
5. Alternately add the flour mixture and 1 cup milk to the butter mixture, beginning and ending with flour.
6. Stir in 1 tsp vanilla extract until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
9. Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
10. While cakes cool, combine 3 cups chopped rhubarb, 1/2 cup sugar, and 2 tbsp water in a saucepan.
11. Cook the rhubarb mixture over medium heat, stirring frequently, until rhubarb breaks down into a thick compote, about 15 minutes.
12. Cool the rhubarb filling completely to room temperature.
13. For the frosting, beat together 8 oz cream cheese and 1/2 cup butter until smooth.
14. Gradually add 3 cups powdered sugar, beating until light and fluffy.
15. Mix in 1 tsp vanilla extract until fully incorporated.
16. Place one cake layer on a serving plate and spread with half of the cooled rhubarb filling.
17. Top with the second cake layer and frost the entire cake with the vanilla frosting.
18. Swirl the remaining rhubarb filling on top of the frosted cake for decoration.

Keep this beauty chilled until serving time—the contrast between the tender vanilla cake, tart rhubarb filling, and creamy frosting is absolutely divine. I love serving thick slices with a cup of Earl Grey tea, or for an extra special touch, garnish each plate with candied rhubarb strips that add both beauty and an extra crunch.

Rhubarb Ginger Pound Cake

Rhubarb season always reminds me of my grandmother’s garden, where she’d send me out with a knife to harvest the crimson stalks while warning me about the poisonous leaves. This rhubarb ginger pound cake combines that nostalgic tartness with the warm spice of ginger in a moist, dense cake that’s become my go-to spring dessert.

Ingredients

For the cake batter:
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 4 large eggs, room temperature
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup sour cream
– 2 teaspoons vanilla extract
– 2 tablespoons freshly grated ginger

For the rhubarb mixture:
– 2 cups fresh rhubarb, chopped into ½-inch pieces
– ¼ cup granulated sugar
– 1 tablespoon all-purpose flour

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, toss the chopped rhubarb with ¼ cup sugar and 1 tablespoon flour until evenly coated.
3. In a large mixing bowl, cream the softened butter and 1 ½ cups sugar together on medium speed for 3 minutes until light and fluffy.
4. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
6. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream in two additions, mixing on low speed just until combined.
7. Fold in the vanilla extract and freshly grated ginger using a spatula.
8. Gently fold the prepared rhubarb mixture into the batter until evenly distributed.
9. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10. Bake at 350°F for 60-70 minutes until a toothpick inserted into the center comes out clean.
11. Cool the cake in the pan on a wire rack for 15 minutes.
12. Run a knife around the edges and carefully transfer the cake to the wire rack to cool completely.

Buttery and moist with pockets of tart rhubarb that burst with flavor, this cake develops an even more complex taste if wrapped tightly and left overnight. I love serving thick slices slightly warmed with a dollop of vanilla bean ice cream that melts into the warm ginger-spiced crumb.

Rhubarb Cheesecake Bars

Nostalgic for those childhood summers when my grandmother would bake with fresh rhubarb from her garden, I’ve been perfecting these rhubarb cheesecake bars for years—they’re the perfect balance of tangy and sweet that always brings back those warm memories. Honestly, I make these so often that I’ve learned all the little tricks to prevent cracks and ensure that creamy texture we all love. Whether you’re a seasoned baker or just starting out, these bars are surprisingly approachable and always impress at potlucks.

Ingredients

For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar

For the rhubarb layer:
– 3 cups fresh rhubarb, chopped into 1/2-inch pieces
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract

For the cheesecake layer:
– 16 ounces cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang on two opposite sides for easy removal.
2. In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup—this helps create a compact, even crust that won’t crumble when cut.
4. Bake the crust for 10 minutes at 350°F until lightly golden and fragrant, then remove from oven and let cool while preparing the rhubarb layer.
5. In a saucepan, combine 3 cups chopped fresh rhubarb, 1/2 cup granulated sugar, and 1 tablespoon cornstarch over medium heat.
6. Cook the rhubarb mixture, stirring frequently, for 8-10 minutes until the rhubarb has broken down and the mixture has thickened to a jam-like consistency.
7. Remove the rhubarb mixture from heat and stir in 1 teaspoon vanilla extract, then set aside to cool slightly.
8. In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
9. Gradually add 1/2 cup granulated sugar to the cream cheese while continuing to beat for another 2 minutes until fully incorporated and fluffy.
10. Add 2 large eggs one at a time, beating well after each addition until just combined—overmixing at this stage can incorporate too much air and cause cracking during baking.
11. Stir in 1 teaspoon vanilla extract until the cheesecake batter is smooth and uniform.
12. Pour the cheesecake batter over the cooled crust and spread evenly with a spatula.
13. Drop spoonfuls of the cooled rhubarb mixture evenly over the cheesecake layer.
14. Use a knife or skewer to gently swirl the rhubarb mixture into the cheesecake layer, creating a marbled pattern—be careful not to overmix or you’ll lose the beautiful swirl effect.
15. Bake at 350°F for 35-40 minutes until the edges are set but the center still has a slight jiggle when gently shaken.
16. Turn off the oven, prop the door open slightly with a wooden spoon, and let the bars cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.
17. Remove from oven and cool completely at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight before cutting.

Absolutely creamy and dreamy, these bars have the perfect contrast between the tangy rhubarb swirl and the rich cheesecake base that melts in your mouth. I love serving them chilled with a dusting of powdered sugar or alongside a scoop of vanilla bean ice cream for an extra special treat—the cool temperature really makes the flavors pop.

Spiced Rhubarb Streusel Cake

Perfectly balancing sweet and tart, this spiced rhubarb streusel cake has become my go-to spring dessert after discovering how beautifully the sharp rhubarb mellows when baked with warm spices. I first made it for a neighborhood potluck last year, and now my friends request it whenever rhubarb appears at the farmers’ market—it’s that kind of memorable, comforting cake that makes everyone feel at home.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp salt
• For the rhubarb layer:
  • 3 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/4 cup granulated sugar
  • 1 tbsp all-purpose flour
• For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cubed
  • 1/4 cup chopped pecans
  • 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together 2 cups flour, 1 cup sugar, baking powder, 1/2 tsp cinnamon, cardamom, and salt in a large bowl.
3. Beat in 1/2 cup softened butter, milk, eggs, and vanilla until the batter is smooth and no dry streaks remain.
4. Spread the cake batter evenly into the prepared pan using a spatula.
5. Toss the chopped rhubarb with 1/4 cup sugar and 1 tbsp flour in a medium bowl until coated.
6. Scatter the rhubarb mixture evenly over the cake batter.
7. Combine 1/2 cup flour, brown sugar, 1/4 tsp cinnamon, cold butter cubes, and pecans in a small bowl for the streusel.
8. Use your fingers to pinch the streusel ingredients until crumbly and butter is pea-sized.
9. Sprinkle the streusel topping evenly over the rhubarb layer.
10. Bake for 45–50 minutes at 350°F until a toothpick inserted into the center comes out clean and the streusel is golden brown.
11. Cool the cake in the pan on a wire rack for 20 minutes before slicing.

Warm from the oven, this cake boasts a tender crumb that contrasts with the juicy, tart rhubarb pockets and crunchy streusel—each bite is a lovely mix of textures. I love serving it slightly warm with a dollop of vanilla ice cream, which melts into the rhubarb juices for an extra cozy treat. It’s equally delicious the next day with your morning coffee, as the spices deepen and the cake stays remarkably moist.

Rhubarb Olive Oil Cake

During my last trip to the farmers market, I spotted the most beautiful ruby-red rhubarb stalks and immediately knew I had to create something special—this olive oil cake was born from that inspiration. I love how the tart rhubarb plays against the rich, fruity olive oil, creating a dessert that’s both elegant and comforting. It’s become my go-to for spring gatherings, and I always sneak an extra slice with my afternoon coffee.

Ingredients

• For the rhubarb topping:
  • 2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/4 cup granulated sugar
• For the cake batter:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • Zest of 1 lemon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, toss the chopped rhubarb with 1/4 cup sugar until evenly coated.
3. Spread the sugared rhubarb in a single layer at the bottom of the prepared pan.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In a large mixing bowl, beat the eggs and 3/4 cup sugar with an electric mixer on medium speed for 2 minutes until pale and slightly thickened.
6. Slowly stream in the olive oil while continuing to mix on low speed.
7. Add the milk, vanilla extract, and lemon zest, mixing just until combined.
8. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no flour streaks remain. Tip: Avoid overmixing to keep the cake tender.
9. Pour the batter evenly over the rhubarb layer in the pan.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
11. Cool the cake in the pan on a wire rack for 15 minutes.
12. Run a knife around the edges to loosen, then invert onto a serving plate. Tip: Let it cool completely before slicing to maintain clean layers.

Something magical happens when you slice into this cake—the rhubarb creates a jewel-like topping that’s both tart and sweet. The crumb is incredibly moist thanks to the olive oil, with a subtle fruity note that pairs beautifully with the bright lemon zest. Serve it warm with a dollop of whipped cream or enjoy it plain with tea for a simple, satisfying treat.

Gluten-Free Rhubarb Cake

Perfectly tart rhubarb has always been my favorite springtime ingredient, and this gluten-free version came about after my sister discovered her wheat sensitivity last year—now it’s our go-to dessert for family gatherings when we want something special that everyone can enjoy.

Ingredients

For the Cake Batter

• 1 ½ cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract

For the Rhubarb Topping

• 2 cups fresh rhubarb, chopped into ½-inch pieces
• ¼ cup granulated sugar
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together 1 ½ cups gluten-free flour, 1 cup sugar, 1 tsp baking powder, and ½ tsp salt in a medium bowl.
3. Beat ½ cup softened butter in a separate bowl until creamy, about 2 minutes.
4. Add 2 eggs one at a time to the butter, mixing thoroughly after each addition.
5. Pour in ½ cup milk and 1 tsp vanilla extract, mixing until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until no flour streaks remain—don’t overmix, as this can make gluten-free cakes dense.
7. Spread the batter evenly into the prepared pan using a spatula.
8. Toss 2 cups chopped rhubarb with ¼ cup sugar and 1 tbsp lemon juice in a small bowl.
9. Scatter the rhubarb mixture evenly over the cake batter.
10. Bake for 40-45 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
11. Cool the cake in the pan on a wire rack for 20 minutes before slicing.

Fluffy with a tender crumb and bursts of tangy rhubarb, this cake is fantastic served warm with a dollop of vanilla ice cream that melts into the sugary rhubarb topping—it’s the kind of dessert that makes you forget it’s gluten-free altogether.

Rhubarb Sour Cream Cake

Vivid memories of my grandmother’s spring garden always come flooding back when rhubarb season arrives, with those ruby-red stalks begging to be baked into something special. I’ve tweaked her classic recipe over the years, adding a tangy sour cream layer that perfectly balances the rhubarb’s natural tartness—this version has become my go-to for potlucks and lazy Sunday afternoons alike.

Ingredients

For the cake base:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1 teaspoon vanilla extract

For the sour cream layer:
– 1 cup sour cream
– 1/4 cup granulated sugar
– 1 large egg

For the rhubarb topping:
– 3 cups fresh rhubarb, chopped into 1/2-inch pieces
– 1/4 cup granulated sugar
– 1 tablespoon all-purpose flour

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Combine 2 cups flour, 1 cup sugar, baking powder, and salt in a large mixing bowl.
3. Cut in the softened butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Beat in 1 egg and vanilla extract until just combined—be careful not to overmix.
5. Press this mixture evenly into the bottom of your prepared pan using your fingertips.
6. In a separate bowl, whisk together sour cream, 1/4 cup sugar, and 1 egg until smooth.
7. Spread the sour cream mixture evenly over the pressed cake base.
8. Toss chopped rhubarb with 1/4 cup sugar and 1 tablespoon flour in a medium bowl.
9. Sprinkle the sugared rhubarb evenly over the sour cream layer.
10. Bake for 45-50 minutes until the edges are golden brown and the center no longer jiggles when shaken.
11. Cool completely in the pan on a wire rack for at least 2 hours before serving.

Remarkably tender with a delightful contrast between the tart rhubarb and creamy layers, this cake develops even better flavor when made a day ahead. I love serving it slightly warm with a dollop of vanilla ice cream that melts into the tender crumb, though it’s equally wonderful at room temperature with your morning coffee.

Rhubarb and Custard Sheet Cake

Diving into my grandmother’s recipe box always brings back the sweetest memories, especially when I rediscovered her rhubarb and custard sheet cake tucked between her famous pie recipes. There’s something magical about how the tart rhubarb and creamy custard come together in this simple sheet cake that makes it perfect for potlucks or lazy Sunday afternoons. I love how the vibrant pink streaks through the golden cake, creating little pockets of tangy sweetness in every bite.

Ingredients

For the cake batter:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– ¾ cup whole milk
– ½ cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract

For the rhubarb layer:
– 3 cups fresh rhubarb, chopped into ½-inch pieces
– ¼ cup granulated sugar
– 1 tablespoon cornstarch

For the custard topping:
– 1 cup heavy cream
– ½ cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups flour, 1 ½ cups sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
3. Add ¾ cup milk, ½ cup melted butter, 2 eggs, and 1 teaspoon vanilla to the dry ingredients.
4. Mix the batter until just combined, being careful not to overmix.
5. Spread the batter evenly into the prepared pan using a spatula.
6. In a medium bowl, toss 3 cups chopped rhubarb with ¼ cup sugar and 1 tablespoon cornstarch.
7. Sprinkle the rhubarb mixture evenly over the cake batter.
8. Bake at 350°F for 25 minutes until the edges are lightly golden.
9. While the cake bakes, prepare the custard by whisking 1 cup heavy cream, ½ cup sugar, 3 egg yolks, and 1 teaspoon vanilla in a saucepan.
10. Cook the custard over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon.
11. Remove the cake from the oven after 25 minutes and pour the warm custard evenly over the partially baked cake.
12. Return the cake to the oven and bake for another 20-25 minutes until the custard is set and the cake springs back when lightly touched.
13. Let the cake cool completely in the pan on a wire rack for at least 1 hour before serving.

Remembering how the warm cake fills my kitchen with the comforting scent of vanilla and tart rhubarb always makes me smile. The contrast between the tender cake base, juicy rhubarb pockets, and creamy custard topping creates the most delightful texture experience. I love serving this slightly warm with a dollop of whipped cream, or cutting it into squares and packing them for picnics where the flavors seem to intensify in the open air.

Conclusion

From classic crumbles to elegant layer cakes, these 18 rhubarb recipes offer something wonderful for every baker. We hope you find new favorites to bake and share with loved ones! Don’t forget to leave a comment telling us which recipe you tried, and pin your top picks to Pinterest so you can easily find them again. Happy baking!