“Thank you for this lovely, simple recipe! Made the rhubarb cake according to instructions and knew right away that I should have made two. ~Nancy
an easy rhubarb cake for breakfast and beyond
The texture of this cake is just perfect, it’s not too sweet, and the tart rhubarb gives it a unique flavor. There’s a nice background note of vanilla in the batter which plays really well with the rhubarb. And then there’s that slightly crunchy sugary crust ~ this rhubarb cake is divine whether you have it for breakfast, snack on it all day, or save it for dessert.
ingredients for rhubarb cake
You’ll just need a few stalks of rhubarb for this breakfast cake recipe, enough to make 2 cups of thin slices. The red color is beautiful, but green rhubarb will give you wonderful flavor too.
- rhubarb
- fresh is best but you can use frozen sliced rhubarb if you have it. If you do use frozen rhubarb, don’t thaw it first or it can become soggy.
- butter
- I always bake with unsalted butter. If you only have salted on hand, just leave out the extra salt in the recipe.
- granulated sugar
- I sprinkle a little extra over the cake before baking which creates a light crunch to the crust.
- egg
- half & half, cream, or buttermilk
- use them interchangeably according to what you have in the fridge.
- all purpose flour
- baking powder
- salt
- lemon juice
- vanilla
- the vanilla and tart rhubarb make a wonderful flavor combo, but I also love it with almond extract, so use your favorite.
Rhubarb FAQs
Is rhubarb a fruit or a vegetable?
- Rhubarb is a tart vegetable (it’s part of the buckwheat family!) that we treat as a fruit in cooking. It grows in long leafy stalks, and kind of looks like red celery. The stalks can be harvested when very young, or when large and mature. Do not eat rhubarb leaves, they are poisonous. They contain oxalic acid, which is toxic to humans.
When is rhubarb season?
- Rhubarb season is April through June, but you’ll see if sooner and later in some areas. Rhubarb is one of the first veggies of spring.
Is rhubarb healthy?
According to Healthline…“Rhubarb is a good source of fiber and antioxidants. Studies show that rhubarb fiber may lower cholesterol.”
Rhubarb is low in calories and high in fiber, making it a great choice for those watching their weight or looking to improve their digestive health. It is also a good source of vitamin K, which is important for bone health.
Why is my rhubarb green?
- Rhubarb varies in color from deep crimson to pale green. Newer varieties, like my Cherry Red rhubarb, is bred for its sweet flavor and intense color, which is nice because that’s one of the things we love about rhubarb and it’s a big drag when the color doesn’t bloom in recipes. There is little difference in flavor between the green and red, but red rhubarb can be stunning when cooked.
How to cook rhubarb?
- Rhubarb can be cooked in a variety of ways, including stewing, baking, and poaching. It is often used in pies, crisps, and crumbles, as well as in sauces and jams. To cook rhubarb, simply cut off the leaves and the tough bottom end of the stalks, then chop them into small pieces and cook them with sugar until they are soft and tender. For cakes and muffins you use raw rhubarb, just slice the stalks to the size needed for your recipe.
Can you freeze rhubarb?
- Rhubarb freezes beautifully. Slice it and lay it out on a parchment paper lined baking sheet. Put the pan in the freezer and freeze until solid. Then transfer the rhubarb to a freezer style zip lock baggie or airtight container.
Do I need to thaw rhubarb before using?
- In most cases there’s no need to thaw the rhubarb when you want to use it for cooking, or baking, just use it frozen.
more rhubarb, please!
Rhubarb is such an unusual ingredient, and strictly seasonal, so I recommend grabbing it while you can.
- Perfect Rhubarb Muffins ~ these fabulous muffins have a light streusel topping.
- Rhubarb Bread ~ a tender quick bread loaded with rhubarb.
- Rhubarb Vanilla Bean Jelly ~ this easy jelly is a stunning color and makes a great gift for friends and neighbors!
- Old Fashioned Rhubarb Crunch ~ one of my faves!
- Ginger Rhubarb Crisp ~ the unique flavor and color of rhubarb is showcased in this easy dessert.
- Norwegian Rhubarb and Almond Cake ~ a lovely tea cake from Scandinavia.
“This recipe is perfection. We had it last night for dessert with ice-cream. This morning we had it with butter for breakfast. It was so fast and easy to put together. You have given me another keeper. Thank you for sharing it with us.” ~Leslie
Rhubarb Cake
My Rhubarb Cake recipe is a classic ~ the kind your grandma made, if you were lucky. It's packed with jammy bits of sweet/tart rhubarb and it's officially my favorite way to start the day.
Servings: 12 servings
Video
Equipment
- 9×9 square baking pan
Ingredients
- 1/2 cup half and half, cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar plus 2 tsp for sprinkling
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
Instructions
- Preheat the oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That's optional.
- Stir the lemon juice into the half and half and set aside.
- Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
- Take 1 Tbsp of the flour to the rhubarb and toss well.
- In a separate bowl whisk together the remaining flour, baking powder, and salt.
- Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don't over mix. Fold in the rhubarb. Note: the batter is on the thick side.
- Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the cake cool slightly before cutting.
Notes
- Other fruit like berries work beautifully in this rhubarb breakfast cake. Also try chopped banana.
- Mix the topping sugar with a touch of cinnamon for a hint of spice.
- For a lower fat option try buttermilk in place of the half and half and lemon. Half Greek yogurt and half milk would work, too.
Nutrition
Calories: 226 kcal · Carbohydrates: 34 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 5 g · Cholesterol: 35 mg · Sodium: 213 mg · Potassium: 167 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 293 IU · Vitamin C: 2 mg · Calcium: 65 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Hi what does half and half in the recipe mean
Half and half is an American dairy product that is basically half heavy cream and half milk.
I love rhubarb, which I usually stew and eat with oatmeal, but tried this recipe after a random search on the interweb to find something else to do with it. Being cynical by nature, I was dubious when I saw how easy this recipe seemed. But I tired it out (with the only change being 3/4 cup of natural yogurt/full milk mix, due to my measuring error) and the result – as my family will attest – was and is simply delicious! It’s a 5 star recipe for me. Thank you!
This is in the oven now and smells wonderful, however, as I was putting the ingredients away I realized that I forgot to add the vanilla! I don’t know how much of a difference that will make but I hope not much!
It will be a subtle difference, and you can always add it next time.
Loved the flavor of this cake, but it came out very dense and gluey. Can you suggest something that I did wrong?
Hey Carolyn ~ it could be a couple of issues…dense cake can result if you don’t really beat the butter, sugar, and eggs enough. Beat them for several minutes until nice and pale, which incorporates air into the batter and helps make the cake light. Another thing might be that you measured a bit too much flour, possibly. And lastly, make sure you don’t over beat or over mix once you add the dry ingredients, because that can make the cake tough.
Rhubarb can also express moisture and add it to the cake and its something out of your control Maybe try the recipe a few times until you get comfortable with the ingredients and their proportions
When I moved from TN to ND I found that most of my recipes came out different. Instead of being light and fluffy, my biscuits were firm and dry. It took me a while to figure out that the flour up here was different than the flour I was used to in the South. Its a much heavier flour here, denser, more protein. Sometimes it can be the flour and you just need to cut back a tad.
This was easy and good! I didn’t have enough rhubarb, so filled up with frozen raspberries. I also added the zest of a lemon to the dough. Baked for 45 min and came out with a lovely, crunchy top and just the right amount of sweetness – I don’t like very sweet cakes. Will definitely make again – bookmarked :-).
Raspberry and rhubarb is such a lovely combo and you don’t see it often.
Perfect. We try to eat dairy free, so I used myokos vegan butter and almond milk yogurt as substitutes. The rest of the recipe as is. Really great texture and taste!
I found your recipe on Pinterest, and after looking at many recipes I decided to make your cake. The batter was extremely thick and I was worried it wouldn’t rise. What a wonderful cake, it was soft and so delicious. I doubled the recipe and used a 9 by 13 pan. Brought some over to the neighbors, and I think I am going to make the cake again today and bring it to the office. Thank you for sharing.
My son gave me a bag of rhubarb and i looked for a recipe …found yours so made it. Really easy looks good and tastes delish .
Hello, Sue!
I’ve pinned your recipe and saved it on an old fashion recipe card. Now I need to actually make it! I’m confident it will be grand.
I’m writing to thank you because for all the digging and searching I’ve done for uses of rhubarb, how to care for the plant, and how to keep it, your post is the first I’ve seen with how to freeze it. I’m so excited I can hardly stand myself!! I freeze berries and bananas and other fruits and vegetables by chopping and individually freezing before packing-why it never occurred to me to do the same with Rhubarb! So, a big thank you!!
What is half and half. English. Don’t understand but as you have given receipt in grams as well would like to try
Half and half is a product that is half whole milk and half heavy cream.
Sue, half and half is single cream. Heavy cream is the same as double cream.