This rhubarb cake is one of those cakes you’ll want to bake every weekend. It’s wonderfully moist and has a fresh, tangy flavor thanks to the rhubarb. I absolutely love it!
With this rhubarb cake recipe, you can put a delicious homemade cake on the table with very little effort. Here are three reasons why you should bake with rhubarb this spring:
This simple rhubarb cake is perfect for home bakers of any skill level. The recipe combines my basic vanilla cake recipe with a delicious rhubarb compote.
The rhubarb compote makes the cake extra moist and adds a pleasant tang that perfectly balances the sweetness. It’s especially delicious served warm with a dollop of whipped cream.
BAKING TIP: I baked this rhubarb cake in a round springform pan, but a standard loaf pan works just as well.
Prepare the compote according to the recipe
Make the batter for the rhubarb cake and clean the rhubarb
Add the batter into the tin, add the compote and swirl it through using a skewer
Divide the rhubarb pieces over the batter and bake in 60 minutes at 350˚F/175˚C (conventional oven)
This cake stays wonderfully moist, even if you don’t eat it right away. Store it well wrapped at room temperature (not in the refrigerator) to prevent it from drying out.
Store the cake tightly wrapped at room temperature for up to 4 days.
Yes. Wrapped airtight, rhubarb cake can be frozen for up to 3 months. You can freeze the entire cake or slice it first and wrap the individual pieces separately.
Every year I try a few new rhubarb recipes. The season is short, so I always make the most of it when rhubarb is available. These rhubarb recipes are absolutely worth trying:
Yes, you can. Use my yogurt cake recipe as the base and add the rhubarb compote.
Absolutely. Thaw the rhubarb completely and drain off any excess liquid. Pat it dry if necessary before using.
Yes. This recipe can be baked in a standard 10-inch (25 cm) loaf pan. Just keep an eye on the baking time, as it may vary.
If the cake isn’t fully baked, it may have a dense texture. Always check for doneness with a cake tester or toothpick. Overmixing the batter can also cause the cake to collapse and become dense.
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