Rhubarb is one of those things that people either love or hate. I love it. Hubby hates it. So I made this cake and then I threw three-quarters of it away.

Not because it wasn’t good. Oh, it was very good.

It was too good. I couldn’t stop eating it. And I had no one to share it with. And I want to lose 20 pounds (ha!).

And I’ll be honest, it was more like half of a cake that went into the trash. I couldn’t help myself! The cream cheese frosting was calling to me from inside of the refrigerator.

Rachel…Rachel…Rachel…I’m cream cheese frosting, and I’m even better because I have fresh grated nutmeg stirred in…who cares about those 20 pounds…I taste so good.

Yes, I know I have issues. And not just issues with losing twenty pounds.

Oh, and yes, I used a boxed cake mix. I have a 9 month old baby and sometimes life just needs to be simplified.

Anyways, about the recipe. My mom has an awesome pie recipe that involves rhubarb and nutmeg, so I kind of spun this off of that. I think nutmeg goes so well with rhubarb. You often find rhubarb in spice cakes with cinnamon and nutmeg.  I used freshly grated nutmeg for the entire recipe, but you can definitely use the kind that comes already grated. However, if you try freshly grated, I’ll tell you one thing: There’s no going back. It is so much better.

I wrote the recipe for the cake to contain two cups of chopped rhubarb. I used less in hopes that my hubby would eat it. He didn’t. I should have used more, there wasn’t enough for me. So use your best judgement, and add according to your taste for the ‘barb.

Rhubarb and Nutmeg Cake with Cream Cheese Frosting
a NotRachaelRay original

one box of yellow or white cake mix, prepared as direction on box (you’ll need oil and 2-3 eggs most likely)
at least two cups of rhubarb, chopped small
1 Tbsp all-purpose flour
1/2 tsp freshly grated nutmeg

1. Preheat oven according to cake package.
2. Prepare cake mix according to package.
3. Toss chopped rhubarb with flour (to help it keep from sinking–mine sank.).
4. Add rhubarb and nutmeg to cake mix and stir to combine.
5. Pour into two 8- or 9-inch greased round cake pans.
6. Bake as directed on the box or until a toothpick comes out clean.
7. Remove to a wire rack to cool completely before frosting.


8 oz. (1pkg) softened cream cheese
1/4 cup softened unsalted butter
3 tsp milk
1 tsp vanilla
4 cups powdered sugar
1 tsp freshly grated nutmeg

1. Using an electric beater (or you can do it by hand if you want an upper body work out), mix cream cheese, butter, milk, and vanilla until creamy.
2. One cup at a time, add in powdered sugar. Add in grated nutmeg with last cup.
3. Mix until combined and smooth.
4. Spread on cooled cake. I did a crumb coat, but honestly, the frosting has brown bits in it from the nutmeg so you could probably get away without a crumb coat. Your call. This is enough frosting for a layer cake like I did, or a 9×13 cake if you’re feeling like taking the easy route (no shame in that!).
5. (Optional) Grate additional nutmeg on top of cake to garnish.

Verdict: I think I already covered how I feel about this cake. And why it is in the trash. And how right now, I really wish it wasn’t. But my scale is glad it is.
Husband’s take: He didn’t try it. I told him he could pick around the rhubarb and that there wasn’t a lot of it in the cake, but he still passed on this one. More for me! Oh wait, it is in the trash. Darn that moment of strong will-power.
Changes I would make: More rhubarb next time.
Difficulty: Easy!

And that is just because it has been awhile since I posted a picture of my cutie. It is for the family members who read my blog.

What is your favorite rhubarb recipe? Are you a rhubarb lover or a rhubarb hater?