Rhubarb Cake
This tender, moist rhubarb cake combines tangy spring rhubarb with a buttery, almond-enriched batter for an elegant dessert that's surprisingly simple to make. The pretty pattern of rhubarb on top creates a gorgeous color contrast against the golden brown cake!
Spring brings the arrival of so much amazing produce, and rhubarb is one of the first things look forward to grabbing at the farmers market each year. This easy rhubarb cake has become my go-to for spring gatherings - perfect for Easter, Mother's Day, or showers.
What makes this rhubarb cake recipe special is its texture. It has a satisfying crumb with a wonderfully chewy bite thanks to a mix of almond flour and all-purpose flour. The tart rhubarb balances the sweetness perfectly.
What is Rhubarb?
Rhubarb is a spring vegetable (yes, vegetable!) with celery-like stalks ranging from pale green to deep crimson. Despite being a vegetable, it's most commonly used in sweet applications like pies, jams, and cakes. It has a distinctly tart flavor that pairs beautifully with sweeteners.
Only the stalks of the rhubarb plant are edible - the leaves contain oxalic acid and should never be consumed. Fresh rhubarb appears during rhubarb season (April through June) at farmers markets and grocery stores.
Want more of my favorite rhubarb recipes? Try my apricot strawberry rhubarb crisp with its crunchy oat topping or these elegant strawberry rhubarb shortcakes that showcase spring's most perfect pairing.
Why This Recipe Works
- The almond flour and all purpose flour combination creates a tender, moist cake with exceptional texture.
- Arranging rhubarb stalks on top creates a beautiful presentation with minimal effort.
- It's versatile for both casual family desserts and special occasions.
Ingredient Notes
Rhubarb - Look for bright red stalks for the most striking presentation. Stalks should be firm and crisp, not wilted. Look for it at farmers markets and specialty produce stores. We'll use diced rhubarb in the batter and long stalks on top for presentation, so the redder the stalks, the prettier your finished cake will be.
Almond flour - This gives the cake a really nice texture and subtle nutty flavor that complements the rhubarb beautifully. Don't substitute regular flour here - the almond flour is key to achieving the right crumb.
Sour cream - This adds moisture and a subtle tang to balance the sweetness. You can also use full-fat Greek yogurt if you prefer, but the higher fat content in sour cream yields the best texture.
Vanilla extract - Use my homemade vanilla extract for the best flavor, or substitute the seeds from a vanilla bean for an even more intense vanilla flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 8"x10" rectangular cake pan or square baking pan (springform pan works too)
- Stand mixer with paddle attachment or electric mixer
- Wooden spoon and rubber spatula
- Medium bowl and small bowl for dry ingredients and wet ingredients
- Wire rack for cooling
- Parchment paper (optional)
Step by Step Instructions
- Preheat oven to 350°F.
- First prepare your pan. Rub with soft butter the bottom of an 8"x10" pan. Sprinkle with white sugar, swirl to coat and tap out excess.
- Slice rhubarb in half lengthwise and set aside 8 of the best pieces. Chop the remaining into ½ inch pieces.
Pro Tip: Choose the brightest red stalks for the top decoration for the most dramatic visual effect.
- In a medium bowl, whisk together flour, baking powder, and salt to create your flour mixture.
- Using a stand mixer with paddle attachment, beat 1 cup butter with ¾ cup sugar at medium-high speed until light and fluffy, about 5 minutes.
- Add vanilla extract, then eggs one at a time, beating well after each addition. Continue until pale and fluffy, about 4 minutes more.
- Add the almond flour, then gradually mix in the dry ingredients on low speed just until incorporated.
- Fold in the sour cream and chopped rhubarb with a rubber spatula.
Pro Tip: Don't overmix after adding flour - this can make your cake tough rather than tender.
- Spoon the batter into the prepared pan, smooth the top, and arrange the reserved rhubarb on top of the batter. Sprinkle with 3 tablespoons sugar.
- Bake for 70-80 minutes until golden brown and a toothpick inserted in the center comes out clean. Cover with aluminum foil if browning too quickly.
- Cool the finished cake on a wire rack before serving with whipped cream or a scoop of vanilla ice cream.
Tips for Success
- When checking for doneness, the toothpick should come out clean or with just a few moist crumbs.
- Make sure your butter and eggs are at room temperature to create the proper emulsion for a light, fluffy cake.
- Don't skimp on the beating time in steps 5 and 6 - this incorporates air into the batter, helping the cake rise properly.
Variations
- Add fresh lemon zest or orange zest to the batter for a citrusy twist.
- Replace some granulated sugar with maple syrup or brown sugar for more complex sweetness.
- Sprinkle sliced almonds on top before baking.
- Add cinnamon to the batter and use cinnamon sugar on top.
- Mix in strawberries with the rhubarb for a classic combination.
Serving Suggestions
Serve this cake with whipped cream or vanilla ice cream for a simple, delicious dessert.
For a spring menu, start with my fava bean crostini or these French inspired buttered radish toasts as appetizers.
Serve my spring vegetable risotto or this seasonal asparagus and ramp pesto pasta or these melt-in-your-mouth Spring pea gnocchi as an entree.
My shaved asparagus salad or these peas with prosciutto and ricotta make the perfect sides!
How to Store and Freeze
Store your homemade rhubarb cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. The rhubarb flavor improves slightly over time as it permeates the cake.
To freeze, wrap in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight.
FAQ
Yes, for the batter pieces, but not for decorative top pieces. Thaw completely and drain excess water before using.
Oven temperatures vary, and rhubarb moisture content affects baking time. Use visual cues and the toothpick test rather than timing alone.
The almond flour gives this cake its distinctive texture. All-purpose flour will work but the texture will be different.
Look for firm, crisp stalks with good color. Thinner stalks are typically more tender than thicker ones.
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Rhubarb Cake
Ingredients
For the Rhubarb Almond Cake
- 1 cup unsalted butter (2 sticks) room temperature, plus more for greasing the pan
- ¾ cup sugar plus 3 tablespoons for topping, and more for coating the pan
- 1 pound rhubarb stalks trimmed
- 1 tablespoon vanilla extract
- 2 large eggs
- ¼ cup sour cream or plain full fat Greek yogurt
- ¾ cup almond flour
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- fresh whipped cream for serving, optional
Instructions
- Preheat oven to 350 degrees.
- Rub the inside of an 8"x10" rectangular baking dish with butter. Sprinkle with a little bit of sugar, swirl it around the pan to coat and tap out the excess.
- Slice the rhubarb in half lengthwise (quarter if very large) and set aside 8 of the best looking pieces. Chop the remaining rhubarb into ½ inch pieces.
- Using a stand mixer or electric beater, beat together 1 cup butter with ¾ cup sugar in a large bowl.
- Add the vanilla extract and continue beating until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, being sure the first egg is fully incorporated before adding the second. Continue beating until the mixture is pale and fluffy, about 4 minutes more.
- Mix in the almond flour, then add the all-purpose flour, baking powder and salt. Mix on low speed until just incorporated.
- Add the sour cream and stir until just combined, then use a rubber spatula to scrape down the sides and fold in the chopped rhubarb.
- Spoon the batter into the prepared pan, then smooth the top and arrange the reserved rhubarb stalks in a pretty pattern. Sprinkle the remaining 3 tablespoons sugar evenly over top.
- Bake for about 70-80 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then slice and serve with a dollop of fresh whipped cream if desired.
Notes
- When checking for doneness, the toothpick should come out clean or with just a few moist crumbs.
- Room temperature butter and eggs create the proper emulsion for a light, fluffy cake.
- Don't skimp on beating time in steps 5 and 6 - this incorporates air into the batter, helping the cake rise properly.
Nutrition
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Hi Coley! I love rhubarb! Thanks for the receipe! I make rhubarb custard pie! One problem, where are you finding the rhubarb? Michele (Andys mom)Thanks
Hey Michelle!! First of all, I would LOVE your rhubarb custard pie recipe, it sounds amazing! I've been finding rhubarb at Mazzeo's in Northfield. I think it's still a little too early for the Jersey rhubarb, but Mazzeo's is really good about carrying spring fruits and veggies as early as possible. If I spot any at any other markets, I'll let you know!