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Home / Recipes / Easy Breakfast Rhubarb Cake

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Easy Breakfast Rhubarb Cake

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It’s always time for sweet spring rhubarb cake.

You’ll love whipping up this easy rhubarb cake recipe that combines tart, fresh rhubarb with moist vanilla cake. Top with whipped cream or ice cream for the win.

slice of fresh rhubarb cake on plate with whipped cream

Rhubarb Pie vs. Rhubarb Cake

This recipe developed not from any particular genius inspiration, but from . . . laziness. Rhubarb is fantastic: one of the quintessential spring ingredients (a vegetable, actually), with gorgeous color and a no-apologies tart flavor.

But that most famous of rhubarb desserts — I speak of strawberry rhubarb pie, of course — can be a little fussy. Rhubarb has a high moisture content and needs just the right amount of thickener and sugar to make it sweet and gooey without being funny or stiff. Then there’s the whole pie crust project.

rhubarb cake ingredients eggs flour sugar oil vanilla rhubarb lemon

But this easy rhubarb cake recipe lets you enjoy the best of rhubarb, without any fuss. It’s an easy vanilla cake recipe folded with chopped fresh rhubarb and baked in a 9 x 13″ pan. The result is a sweet, moist cake studded with pink rhubarb. I love to serve this as a weekend breakfast cake, but this works just as well for dessert.

rhubarb cake batter with diced rhubarb

How to Make This Rhubarb Cake

This cake recipe comes together easily, and can be baked in a 9″ x 13″ baking pan, or in a tube pan. Here are the main steps:

  1. Cream together the oil and sugar.
  2. Beat in the eggs and vanilla.
  3. Add the baking powder, all-purpose flour, and milk.
  4. Stir in half of the chopped rhubarb. Pour the batter into the greased cake pan.
  5. Top the cake with the remaining rhubarb. Sprinkle with sugar and bake.

How to Prepare the Rhubarb

Rhubarb looks like reddish celery, though the two are not related. But the preparation is very similar. Word of warning, though: Do not eat the leaves of rhubarb. They are toxic.

To use rhubarb:

  1. Discard the leaves and trim the top and bottom ends of the stalk.
  2. Chop the rhubarb into approximately 1/2-inch pieces, more or less. You will need about 5 long stalks of rhubarb to make this cake.

rhubarb cake in cake pan with slice and whipped cream

What to Serve This Rhubarb Cake With

This cake, like all cakes, is better the next day. When it come time to dig in, serve the cake plain, dusted with powdered sugar, dolloped with fresh whipped cream, or with ice cream.

slice of fresh rhubarb cake on plate with whipped cream

Want some more rhubarb ideas? You’ll also like:

  • Strawberry Rhubarb Compote
  • How to Make Candied Rhubarb Ribbons
  • Mixed Berry Shortcakes
rhubarb cake in cake pan with slice and whipped cream
Print Recipe

Easy Rhubarb Cake

An easy rhubarb cake recipe that works for breakfast or dessert. Vanilla cake recipe folded with chopped fresh rhubarb for a sweet, moist spring cake.
Prep Time15 mins
Cook Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keywords:: breakfast, brunch, cake, dessert, easy, rhubarb, rhubarb cake, spring
Servings: 1 x 9" by 13" cake

Ingredients

  • 1 cup neutral vegetable oil, such as canola
  • 2 cups sugar, plus more for sprinkling
  • 4 eggs
  • 1 tablespoon vanilla extract
  • zest of 1 lemon
  • 1 tablespoon baking powder
  • 3 cups all-purpose flour
  • ½ cup milk
  • 3 generous cups chopped rhubarb (from about 5 stalks, cut into 1/2" pieces, leaves discarded)

Instructions

  • Grease a 9" x 13" cake pan and preheat the oven to 350°F.
  • In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a large whisk, beat together the oil and sugar until emulsified. Add the eggs, vanilla, and the lemon zest. Beat until very smooth and lightened in color, about 2 minutes. (If using an electric mixer, I would use a medium- to medium-high setting.)
  • Scrape the bowl. Add the baking powder, flour, and milk. Stir until the batter is smooth and combined. Do not overmix. Stir in half the chopped rhubarb.
  • Pour the batter into the prepared baking pan. Scatter the reserved rhubarb all over, and then sprinkle the top of the cake with sugar.
  • Bake for about 1 hour 15 minutes, more or less. The cake is ready when a cake tester inserted into the center comes out clean.
  • Cool before serving, plain or with whipped cream or ice cream. Strawberry ice cream would be particularly delicious with this cake.

Filed Under: Breakfast, Dessert + Baking, Recipes Tagged With: baking, cake, easy, rhubarb, spring desserts, vanilla

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Reader Interactions

Comments

  1. Debora says

    July 1, 2022 at 2:33 pm

    5 stars
    Can this cake be frozen?

    Reply
    • Unpeeled says

      July 3, 2022 at 10:40 am

      Absolutely!

      Reply
  2. Debora Gonek says

    June 26, 2021 at 1:43 pm

    This is without a doubt the best Rhubarb Cake I have ever made and I make a lot of rhubarb desserts. The cake was moist and the lemon zest added so much flavor. We put the remainder of the cake in the refrigerator and covered it (it was extremely hot here) and 3 days later it was still moist. That was wonderful as most cakes start to dry out fairly quickly. Next time would like to try with other fruits such as blueberries or apricots or strawberries. Hope will turn out as well. Really enjoy your website.

    Reply
    • Unpeeled says

      June 26, 2021 at 2:39 pm

      Hi, Debora and thanks so much! I am so, so glad that you liked this. I love the idea of berries, and this batter would make a fantastic peach or plum cake as well, now that those are coming into season. Keep me posted if you vary it up. I’d love to know how things turn out!

      Reply
  3. Hannah Feinstein says

    June 14, 2021 at 10:23 am

    5 stars
    Excellent! Will make again. Good basic cake recipe with rhubarb.

    Reply
  4. Ellie T. says

    June 14, 2021 at 9:05 am

    5 stars
    tasted delicious!!! Cake was very moist.

    Reply
  5. Jess T. says

    June 9, 2021 at 4:58 pm

    5 stars
    I made this after a trip to the farmers market and it was a big hit. I like this recipe because it is easy and unpretentious, and has the right amount of rhubarb.

    Reply

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