A sweet confection combining tart rhubarb and distinctive nutmeg, this rhubarb nutmeg cake is easy to make. Featuring an especially delicious nutmeg flecked cream cheese frosting!

Partial image of layer cake on white plate with black pattern. Along side the cake are 1 whole nutmeg, and 2 halves of a nutmeg.

Are you a rhubarb lover or a rhubarb hater? Rhubarb is one of those things that people either love or hate. No ambivalence here.

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.

Close up Image of one whole nutmeg, and one sliced in half, showing the inside. Background is wooden deck.

About this rhubarb nutmeg cake

Anyways, about the recipe. My mom has an awesome rhubarb custard pie recipe that involves rhubarb and nutmeg. I dreamed up this recipe for rhubarb cake with that pie in mind.

I think nutmeg goes so well with rhubarb. I always use freshly grated nutmeg for this 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.

This recipe is written for the cake to contain two cups of chopped rhubarb. This time, 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 judgment, and add according to your taste for the ‘barb.

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

Front view of a slice of layer cake on square white plate with fork. In background is wooden deck boards and nutmegs.

This cake just deserves cream cheese frosting. Actually, doesn’t every cake? I love banana cake with chocolate cream frosting or layer cake with lemon filling and lemon cream cheese frosting. And pumpkin poke cake with cream cheese frosting? Wow!

PS: if you don’t want to bother with layers, this cake would be excellent in a 9 x 13 inch pan. 

Front view of whole layer cake on white platter with black pattern, garnished by whole nutmeg.

For rhubarb lovers only:

 

Recipe

Rhubarb and Nutmeg Cake

5 from 1 vote
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 1 layer cake
A sweet confection combining tart rhubarb and distinctive nutmeg, this rhubarb nutmeg cake is easy to make. Featuring an especially delicious nutmeg flecked cream cheese frosting!
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Ingredients 

For the cake

  • one box of yellow or white cake mix, prepared as directed on box (you’ll need oil and 2-3 eggs most likely)
  • 2 cups rhubarb, chopped small
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg

For the frosting

  • 1 package (8 oz.) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 teaspoons milk
  • 1 teaspoon pure vanilla extract
  • 4 cups powdered sugar
  • 1 teaspoon freshly grated nutmeg

Instructions 

Cake:

  • Preheat oven according to directions on cake package. Grease or spray two 8- or 9-inch round cake pans (or one 9x13 inch pan).
  • Toss chopped rhubarb with flour to help it keep from sinking to the bottom of the cake.
  • Prepare cake batter as directed on package. Add rhubarb and nutmeg to batter and stir to combine.
  • Pour into prepared cake pans. Bake as directed on the box or until a toothpick comes out clean.
  • Remove to a wire rack to cool completely before frosting.

Frosting:

  • Using an electric mixer (or you can do it by hand if you want an upper body work out), mix cream cheese, butter, milk, and vanilla until creamy.
  • Add powdered sugar one cup at a time, beating well after each addition. Add grated nutmeg with last cup. Mix until combined and smooth, and desired consistency.
  • Spread frosting on cooled cake. This is enough frosting for a layer cake or a 9×13 cake.
  • Optional: Grate additional nutmeg on top of cake to garnish.

Nutrition

Serving: 1g, Calories: 261kcal, Carbohydrates: 50g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 15mg, Sodium: 46mg, Fiber: 1g, Sugar: 46g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!

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!

Sweet little girl in a pink dress sitting on white carpet and looking up at the camera.

And that is just because it has been awhile since I posted a picture of my cutie. 

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

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28 Comments

  1. Maris (In Good Taste) says:

    I haven’t really cooked or baked with rhubarb as of yet!

    1. Rachel says:

      You better get on it, girl! It is so good! I am going to post a pie recipe soon too, hopefully.

  2. Geni says:

    What is it with men and rhubarb or men and parsnips? Sorry to make it about me, but I have this fab. parsnip cake that your rhubarb cake reminded me of. My hubby won’t touch it. Your cake is gorgeous and so is your little girl. I would have had a yummy slice, poured myself a cup of coffee and sat on the carpet and played with the baby. I would be a very good guest! Scouts honor.

    1. Rachel says:

      Parsnip cake? How interesting! Is it on your blog? I love parsnips. You are welcome to come be my guest anytime, especially if you’ll play with my babe. I make my coffee strong, hope that is okay :)

  3. Mom says:

    Since you told me how good it was, I’ve been using freshly grated nutmeg and you’re right, there’s no comparison!
    Glad you liked the rhubarb! I dug another rhubarb plant from Aunt Carol’s flower garden and planted it (she hates rhubarb).

    1. Rachel says:

      Lucky you! You can send more my way any time you want!

  4. birdie to be says:

    This looks amazing! Fresh nutmeg is so good!

  5. Brittany (A Healthy Slice of Life) says:

    I want to lick alllllll the icing off that cake so badly!! And give your cute little girl a hug- she is precious!!

    1. Rachel says:

      I give her about three trillion hugs a day :)

  6. Sarah says:

    Nothing wrong with a boxed cake! This looks divine. I love the nutmeg accessory!

    1. Rachel says:

      Thanks Sarah!

  7. Beth @ DiningAndDishing says:

    oh my goodness, i just LOVE rhubarb! your photography is absolutely beautiful in this post rachel. i wish i lived closer b/c i would have happily taken some of that amazing cake of your hands! :)

    1. Rachel says:

      Thanks! My photography is very hit or miss at this point :) How fun would it be if we lived by each other?

  8. Amee says:

    Hi! Found you on Basilmomma’s blog hop. I love your blog! Come post a recipe on my Fit and Fabulous Fridays link party. :) @ Amee’s Savory Dish

    1. Rachel says:

      Haha, certainly not this recipe! Not my most “fit” recipe.

  9. Maureen says:

    I hopped from Basilmomma too and I LOVE rhubarb. I don’t know that I’ve tried nutmeg with it or not. I’m definitely going to try it.

    That baby is so gorgeous and cute.. how do you have time to bake? I’d be playing all day long. :)

    1. Rachel says:

      Aww, thank you! I bake during naps :) Usually instead of working out, bad news!

  10. Amy Adams says:

    Oh, if only I had been there. I would gladly have shared those potential pounds with you. I’m the only rhubarb lover in my house, but Joel thinks it’s more palatable in cake form (he loves the rhubarb cake your mom makes). Personally, I would eat dirt if it was covered in cream cheese frosting:)

    1. Rachel says:

      I’m with you on the dirt. I gotta admit, I ate my fair share of frosting off of the remaining cake before I threw it in the trash!