Rhubarb Cake
A moist rhubarb cake is the perfect spring treat, especially when it’s accompanied by warm spices and an irresistible streusel topping!
Servings: 9
Ingredients
For the streusel:
- ½ cup sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup butter, softened
For the cake:
- 2 cups sliced fresh rhubarb, ¼ inch slices (see note)
- 1 ½ cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup milk (or buttermilk)
Instructions
- Preheat oven to 375°F. Lightly spray an 8 x 8 inch baking pan with cooking spray. (A 9 x 9 inch pan works fine, too.)
- Make the streusel. In a small bowl, mix together ½ cup sugar, ⅓ cup all purpose flour, ½ teaspoon cinnamon, ¼ cup softened butter until well blended. Use a pastry cutter, a fork, or your fingers. Set aside.½ cup sugar, ⅓ cup all-purpose flour, ½ teaspoon cinnamon, ¼ cup butter, softened
- Put the sliced rhubarb in a small bowl. In another medium-sized bowl, measure out 1 ½ cups flour. Remove 2 tablespoons of the flour and mix it with the rhubarb until the rhubarb is coated with flour. Set the rhubarb aside.2 cups sliced fresh rhubarb, ¼ inch slices, 1 ½ cups all-purpose flour
- Whisk the baking powder, salt, cinnamon, and nutmeg into the bowl with the flour; set aside.2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
- In another medium bowl, cream ¼ cup butter and ¾ cup sugar, using a hand mixer, until blended, fluffy, and smooth. Beat in egg and vanilla extract.¼ cup unsalted butter, softened, ¾ cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Add in half of the dry ingredients, mixing to combine. Add ¼ cup of milk, mixing to combine. Repeat with remaining half of flour mixture and remaining ¼ cup of milk.½ cup milk
- Fold the rhubarb into the batter.
- Spread the batter evenly in the prepared pan. Sprinkle streusel evenly over cake batter before baking.
- Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs clinging. Cool on a wire rack.
- Cut into squares when ready to serve. Cake can be served warm or at room temperature.
Video
Notes
- About rhubarb: When testing this recipe, we found that fresh rhubarb worked the best. Commercially frozen rhubarb doesn't soften properly. If you freeze your own rhubarb in the spring, that works fine. There's no need to thaw it first, simply add a couple of minutes to the baking time.
- Variations: Other fruits can be substituted for the rhubarb. Try blueberries, apples, apricots, plums, or nectarines. If the fruit is large, chop or slice it into smaller pieces; you'll need 2 cups.
- Optional icing drizzle (as pictured): In a small bowl, combine 1 cup powdered sugar and 1 tablespoon milk. Adjust consistency if necessary by adding more powdered sugar or milk. Drizzle over baked cake.
- Recipe retested and revised 3/2025. Previously published as Rhubarb and Nutmeg Layer Cake.
Nutrition
Serving: 1square | Calories: 313kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 281mg | Potassium: 137mg | Fiber: 1g | Sugar: 29g | Vitamin A: 387IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg
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