Easy Rhubarb Cake

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.