Name: Air Fryer Rhubarb Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: ½ cup butter (softened); 1 cup brown sugar; 1 orange zest; 2 eggs; 2 cups plain flour (sifted); 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 ½ cups sour cream; 11 ounces rhubarb (trimmed, cut into 1-inch lengths); 2 stalks rhubarb (extra, trimmed, cut into 2-inch lengths); 1 tablespoon raw sugar; Icing sugar (to dust); Dollop ice cream (to serve)

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I didn’t expect to love this Air Fryer Rhubarb Cake so much, but that sweet-and-tangy flavor totally won me over. The rhubarb softens into tart ribbons, the sour cream keeps it fluffy and moist, and orange zest with cinnamon adds warmth throughout. It bakes faster than oven methods without heating up the kitchen, so one slice is never enough.

An Air Fryer Rhubarb Cake, round and dusted with powdered sugar, sits on a wooden cake stand with parchment paper lining the edges. — Air Fryer Rhubarb Cake. Photo Credit: Splash of Taste.

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I make this for spring and summer gatherings like Easter, Mother’s Day, and family get-togethers when rhubarb is in season. It’s perfect for weekend baking when you want a sweet treat or afternoon snack without heating up the kitchen. The cake travels well to potlucks, stays fresh at room temp for 2 days or in the fridge for up to 5 days, and freezes for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A top-down view of labeled baking ingredients for Air Fryer Rhubarb Cake, including rhubarb, flour, brown sugar, sugar, icing sugar, butter, sour cream, orange, eggs, cinnamon, and baking powder. — Air Fryer Rhubarb Cake Ingredients. Photo Credit: Splash of Taste.

How to Make Air Fryer Rhubarb Cake with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll love how straightforward this cake is to put together, and the air fryer makes it faster than traditional oven baking.

Prepare the Pan

Grease and line a 9-inch nonstick springform cake pan with round baking paper so the cake releases easily after baking.

Cream the Butter and Sugar

In a large bowl, beat butter, brown sugar, and orange zest with an electric mixer for about 5 minutes until pale and fluffy. The mixture should look light and airy.

Add eggs one at a time, beating well after each addition so everything stays smooth and emulsified. Using a hand mixer makes this step even easier if you have one.

Fold in the Dry Ingredients

Using a long wooden spoon, fold in the sifted plain flour, baking powder, and ground cinnamon; I use a fine mesh strainer to prevent lumps in the batter. Once they’re incorporated, mix in the sour cream.

Add the dry ingredients and sour cream in alternating batches, so they’re easier to work with, until just combined. You want to keep the batter light, so don’t overmix. Gently stir in the chopped rhubarb pieces so they’re evenly distributed throughout.

Assemble the Cake

Transfer the batter to the prepared pan, smoothing the surface with a silicone spatula. Arrange extra fresh rhubarb pieces on top in a decorative pattern, then sprinkle with raw sugar for a slightly crunchy, caramelized topping.

Bake in the Air Fryer

Place the pan in the air fryer basket and bake at 350°F (180°C) for about 45 minutes, or until a skewer or a cake tester inserted into the center comes out clean. The top should be golden and the rhubarb tender.

An Air Fryer Rhubarb Cake sits in a round baking dish, its dessert surface topped with rhubarb pieces arranged in a herringbone pattern and lightly dusted with sugar. — Bake in the air fryer for 45 minutes until the top is golden and a tester comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire cooling rack to cool completely. Dust with icing sugar for a finishing touch and serve. Enjoy!

If you’re taking this fruity, sweet cake to a potluck or picnic, leave it in the springform pan with the ring secured so it travels safely without breaking. Cover the top loosely with aluminum foil or plastic wrap, keeping it flat during transport.

The cake holds up well at room temperature for a few hours, so you don’t need to worry about keeping it chilled unless it’s especially hot outside. And if the weather’s hot or you’re out to a summer hangout, you can transport it in an insulated carrier to protect it from heat.

Air Fryer Rhubarb Cake

Air Fryer Rhubarb Cake is what I make when I want tender, homemade cake without heating up the whole kitchen. This fluffy, moist cake is studded with tangy rhubarb ribbons and has bright orange zest and warm cinnamon throughout that complement the tart fruit perfectly. I make this for Easter, Mother's Day, and spring or summer gatherings when rhubarb is in season and the air fryer bakes it faster than traditional methods. It stays fresh at room temp for 2 days or in the fridge for up to 5 days, and you can freeze slices for up to 3 months.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Dessert

Cuisine: American

Servings:

Calories: 352kcal

Equipment

9-inch nonstick springform cake pan

Ingredients

½ cup butter softened
1 cup brown sugar
1 orange zest
2 eggs
2 cups plain flour sifted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 ½ cups sour cream
11 ounces rhubarb trimmed, cut into 1-inch lengths
2 stalks rhubarb extra, trimmed, cut into 2-inch lengths
1 tablespoon raw sugar
Icing sugar to dust
Dollop ice cream to serve

Metric – US Customary

Instructions

Grease and line a 9-inch springform cake pan with baking paper.
In a large bowl, beat butter, brown sugar, and orange zest with an electric mixer for about 5 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition.
½ cup butter, 1 cup brown sugar, 1 orange zest, 2 eggs
Using a large metal spoon, fold in the sifted flour, baking powder, cinnamon, and sour cream in alternating batches until combined. Gently stir in the rhubarb.
2 cups plain flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 ½ cups sour cream, 11 ounces rhubarb
Transfer the batter to the prepared pan, smoothing the surface. Arrange extra rhubarb on top and sprinkle with raw sugar.
2 stalks rhubarb, 1 tablespoon raw sugar
Bake in the air fryer at 350°F (180°C) for about 45 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with icing sugar, slice, and serve with ice cream.
Icing sugar, Dollop ice cream

Notes

I’ve made this cake a few times now, and these tips help it turn out perfectly every time.

Don’t overmix the batter: Fold the flour and sour cream in gently with a metal spoon. Overmixing develops the gluten and makes the cake dense instead of light and springy.

Use fresh rhubarb: Fresh stalks give you the best texture and tartness. Frozen rhubarb can make the batter too wet and won’t hold its shape as well on top of the cake.

Check for doneness early: Air fryer temperatures can vary, so start checking the cake at 40 minutes. The skewer should come out clean or with just a few moist crumbs.

Let it cool before removing from the pan: Cooling for 10 minutes gives the cake time to set. If you try to remove it too soon, it might crack or stick to the pan.

Slice with a serrated knife: A serrated knife cuts through the tender crumb and rhubarb pieces cleanly without squashing the cake.

Store properly: Let the cake cool completely before storing in an airtight container at room temp for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Thaw overnight in the fridge or for an hour on the counter before serving.

Nutrition

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How to Store Leftovers

Keep the cake in an airtight cake container at room temperature for up to 2 days, or in the fridge for up to 5 days if you want it to last longer. The sour cream keeps it moist, so it won’t dry out quickly.

For freezing, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container for up to 3 months. Thaw slices in the fridge overnight or at room temperature for an hour before serving.

If you like, you could warm refrigerated or thawed slices in the air fryer at 300°F for 2-3 minutes to freshen them up.

What to Serve With Air Fryer Rhubarb Cake

Serve slices with vanilla ice cream, whipped cream, or a spoonful of fluffy Greek yogurt for extra tang. The cake is sweet enough on its own, but a drizzle of honey or a dusting of extra cinnamon adds a nice touch for those who want more warmth.

Pairing it with a cup of hot coffee or black tea adds a nice contrast to the tangy rhubarb and makes a perfect afternoon snack. Serve it with other fruits like fresh strawberries, blueberries, raspberries, or pineapple slices when they’re in season for a complete spring dessert.

It’s also wonderful as part of a spring brunch spread with quiche and fresh fruit salad, creating an elegant spread. For dessert after dinner, consider pairing it with a light lemon sorbet or simple fruit compote to balance the cake’s richness and highlight the tangy rhubarb.

More Easy Recipes for You to Try at Home

If you love this, you’ll want to try my other air fryer desserts.

Air Fryer Rhubarb Cake

Ingredients You’ll Need