Rhubarb Cake Recipe
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Rhubarb cake is that cozy, slightly tart dessert that surprises you with how good it is. The cake is soft and fluffy, with a hint of cinnamon and pops of juicy rhubarb in every bite. It bakes up golden, smells incredible, and tastes even better with a little dusting of sugar on top.
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This recipe has become a regular favorite in my kitchen. It’s quick to mix up, bakes beautifully, and never fails to impress—even the folks who claim they’re not really rhubarb people end up asking for seconds. The sour cream keeps it moist, while the orange zest adds a subtle brightness that pairs perfectly with the fruit. I usually make it on weekends, but leftovers (if any) are amazing with coffee the next morning.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
Rhubarb Cake Video Tutorial
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How to Make Rhubarb Cake
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this one on repeat because it’s simple, reliable, and turns out great every time. Here’s how to make it from scratch, step by step.
Prep the pan and preheat the oven
Set your oven to 350°F (180°C). Grease and line a 9-inch springform pan with parchment paper. This helps the cake release easily after baking and keeps the bottom from sticking.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Cream the butter and sugar
In a large bowl, beat the softened butter, brown sugar, and orange zest using an electric or stand mixer. Mix for about 5 minutes until it’s pale and fluffy. Don’t rush this part—good creaming equals good texture.
Add the eggs
Crack in the eggs one at a time, beating well after each. This helps create a smooth batter and prevents it from curdling.
Combine with sour cream
Now, fold the flour, baking powder, cinnamon and sour cream into the wet ingredients in batches. Use a large metal spoon or spatula and go gently to keep the flour mixture light.
Stir in the rhubarb
Gently stir in the chopped rhubarb (not the extra stalks yet). This gives the cake its tart flavor and juicy texture.
Assemble and top
Pour the batter into the prepared baking dish and smooth the top of the batter. Arrange the extra rhubarb stalks across the top and sprinkle with raw sugar for extra sweetness and balance.
Bake
Place the pan in the oven and bake for about 1 hour and 15 minutes. When a toothpick poked in the center comes out clean, it’s done.
Cool and serve
Let the cake cool in the pan for 10 minutes, then move it to a wire rack. Once fully cooled, dust with icing sugar and slice it up. Serve with a big scoop of vanilla ice cream if you like.
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
Video
Instructions
- Preheat the oven to 350°F (180°C). 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 for about 1 hour and 15 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
- Room temperature butter and eggs: This helps everything mix smoothly for a better batter texture.
- Rhubarb: In a pinch, you can use frozen rhubarb, just thaw and drain it well before adding to the batter so it doesn’t make the cake soggy.
- Sour cream: It adds moisture and keeps the cake soft for days. Greek yogurt works if you need a substitute.
- Cut rhubarb evenly: Aim for 1-inch pieces so they bake evenly and don’t sink too much.
- Test with a toothpick: Start checking at 1 hour. Some ovens run hot or cold, so this keeps you from overbaking.
- Line your pan: Parchment paper makes it easier to lift the cake out cleanly without sticking.
- Add strawberries: A few chopped strawberries can be stirred in for a sweet little bonus.
- Cool completely before slicing: The texture sets as it cools, making it easier to get clean slices.
- Dust just before serving: Icing sugar melts into the cake over time, so dust it fresh for a prettier finish.
Storage Instructions
- Room temperature: If you have any leftovers, let the cake cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to two days.
- Fridge: You can refrigerate it for up to five days in an airtight container.
- Freeze: For longer storage, freeze slices individually and warm them up later when the rhubarb craving hits.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Tips
I tested this rhubarb cake recipe a few different ways, so here are some handy tips to help yours turn out just right:
- Room temperature butter and eggs: This helps everything mix smoothly for a better batter texture.
- Rhubarb: In a pinch, you can use frozen rhubarb, just thaw and drain it well before adding to the batter so it doesn’t make the cake soggy.
- Sour cream: It adds moisture and keeps the cake soft for days. Greek yogurt works if you need a substitute.
- Cut rhubarb evenly: Aim for 1-inch pieces so they bake evenly and don’t sink too much.
- Test with a toothpick: Start checking at 1 hour. Some ovens run hot or cold, so this keeps you from overbaking.
- Line your pan: Parchment paper makes it easier to lift the cake out cleanly without sticking.
- Add strawberries: A few chopped strawberries can be stirred in for a sweet little bonus.
- Cool completely before slicing: The texture sets as it cools, making it easier to get clean slices.
- Dust just before serving: Icing sugar melts into the cake over time, so dust it fresh for a prettier finish.
How to Store Leftover Rhubarb Cake Recipe
If you have any leftovers, let the cake cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to two days, or you can refrigerate it for up to five. For longer storage, freeze slices individually and warm them up later when the rhubarb craving hits.
What to Serve With Rhubarb Cake Recipe
This rhubarb cake is lovely on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. You could also pair it with a cup of black tea or coffee for an easy dessert that feels extra cozy. If you’re serving it warm, a drizzle of custard or spoonful of Greek yogurt works great too.
More Recipes You Will Love
If you enjoyed this rhubarb cake recipe, here are a few more sweet ideas I think you’ll love:
