“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
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.
Video
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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Oh man was this ever a great cake, thank you so much for the recipe! I used the Greek yogurt/milk substitution that you suggested and it worked out perfectly. Such a lovely soft texture. I could tell as soon as I was spreading it in the pan that it was going to be amazing. It was so good with the rhubarb but I can’t wait to try it with other fruits too; I want to try blackberry and maybe apple. Thanks again!
Thank you for posting this recipe. The finished cake texture and taste went beyond expectations: DEEEELISH!!! So much so delicious, my friend who is a master baker, asked ME for the recipe. I don’t think there’s higher praise to a cook or a baker than when one who is a master at one or both, requests a copy of the source of deliciousness. Next time i make this recipe, i’m going to try it with the frozen cranberries i uncovered at the bottom of my freezer drawer./PIT Camilla
Waiting to taste this, I had forgotten it was rhubarb season and I love experimenting with it. I saw the comment about sliced, frozen rhubarb so I am taking the other two stalks and doing that. I may freeze a few more this way so I can make this for guests. Last year I was just making and freezing compote to mix in with plain a Greek yogurt or over ice cream. My husband wasn’t thrilled with it so I am hoping he will like this cake. I did substitute Greek yogurt and milk since I didn’t have any half and half. It was easy to make and my two year old granddaughter loves to bake with me so this will be fun to play with as I have other fruits ripen this summer. Is it good with nectarines or sliced apricots?
Hi! Wondering if the cake can be frozen after I cook it?
Hoping to make this ahead of time for our next camping trip
Thanks
Sure, you can freeze it, just be sure to wrap it well.
This cake was delicious. I was just wondering how the leftovers should be stored? Would you recommend an airtight container or something with a looser top so it can breathe?
I like to cover with foil, not too tight, not too loose. You want a little air flow, but not so much that it dries out.
It’s Sarah again….now I am thinking I did use coconut flour as am taking to work and have a few GF co workers, would that make the batter dry?
Yes, sorry to say coconut flour is very difficult to work with and definitely makes cakes dry, I wouldn’t recommend! If you want to try a gf version, best use a reliable gluten free baking mix.
yup it is yummy sandy mixture crud oh well win some lose some will try with a different flour next time. Thanks
Oh boy mine is in the oven the batter seemed very dry, it smells good but I don’t know how it is going to cook up it almost looks like shortbread dough……I double checked the amounts of the ingredients. I did it correctly.
Can you substitute the sugar with maple syrup or honey? Trying to find a healthier alternative.
I would stick with a granulated sugar substitute Trish, maybe maple sugar?
When do you add the half and half? I don’t see it in the instructions
That’s in step 6.
I, too, played w/the recipe! I always have half n half for my coffee, but go figure–today I was out. I used a 5oz jar Oui Lemon Yogurt (my fav. Try it alone!) and 1/4 cup Coconut Creamer (Trader Joes). I increased the ingredients by 50% and baked in a 9×13. Yum!! *Next time I’m adding pecans*