Name: Tender Rhubarb Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

If you’re looking for a nostalgic, cozy treat that’s bursting with a sweet and tart punch, this Tender Rhubarb Cake Recipe might just become your new favorite. It's fluffy, moist, and full of delightful rhubarb pieces that make every bite special.

The image shows a close-up of a simple baked cake cut into square pieces, with a rough golden-brown top layer that is slightly cracked and sprinkled with sugar. Inside the cake, there are small red fruit bits scattered throughout, adding specks of color in the pale, soft interior layer. The cake pieces rest directly on a white marbled surface, with one piece fully separated and two others partially cut but still close together. The texture appears soft and slightly crumbly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Rhubarb Cake Recipe
Top Tip
How to Serve Tender Rhubarb Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Rhubarb Cake Recipe

Why You'll Love This Recipe

Honestly, this rhubarb cake has been my go-to comfort dessert and breakfast cake for years – it’s that good and so reliably tender! It feels like a warm kitchen hug.

Perfect balance: Sweet and tart rhubarb pieces brighten the soft, golden crumb beautifully.
Simple ingredients: You likely have everything in your pantry already – no need for fancy extras.
Excellent texture: Tender crumb with a light crust that holds up well to slicing and sharing.
Versatile serving: Enjoy it warm with coffee or cooled as a delightful dessert.

Ingredients & Why They Work

Before we start mixing, let’s chat about the ingredients that make this cake so wonderful — and a couple of tips to make shopping easier. Fresh rhubarb is key here, and if you can find stalks that are firm and vibrant pink-red, that’s a win. You’ll also notice I suggest either half and half, cream, or buttermilk; these each add a slight twist on richness and tang.

Flat lay of a few stalks of thinly sliced fresh rhubarb with vibrant pink and green hues arranged neatly, a whole large brown egg with a clean uncracked shell, a small mound of soft pale yellow unsalted butter at room temperature shaped smoothly, a small white ceramic bowl filled with creamy half and half, a small white ceramic bowl containing clear pale yellow lemon juice, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl holding smooth, white all-purpose flour, a small white ceramic bowl with a fine light beige baking powder powder, and a small white ceramic bowl with pure white salt crystals, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Half and half, cream, or buttermilk: Adds moisture and tender crumb with subtle tanginess.
Lemon juice: Enhances rhubarb’s tart flavor and thickens the dairy liquid for better texture.
Unsalted butter: Gives the cake its rich, buttery flavor and fluffy body.
Granulated sugar: Sweetens the cake and some is sprinkled on top for a slight crunch.
Large egg: Binds ingredients together and helps with the cake’s rise.
Vanilla extract: Adds depth and warm undertones to the flavor.
All purpose flour: The base for structure, with a bit reserved to toss the rhubarb so it doesn’t sink.
Baking powder: Helps the cake rise beautifully without becoming dense.
Salt: Balances sweetness and elevates all the flavors.
Thinly sliced rhubarb: The star ingredient—providing that classic sweet-tart burst in each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Tender Rhubarb Cake Recipe is how easily you can tweak it to fit your taste or occasion. Feel free to get creative — a few simple swaps can make this classic cake truly your own.

Use fresh or frozen rhubarb: I’ve made this cake with both fresh and frozen rhubarb. Frozen works well when rhubarb isn’t in season, but be sure to gently thaw and drain it to avoid excess moisture in the batter.
Swap dairy options: Instead of half and half, try cream for an even richer cake or buttermilk for a subtle tang. Each version brings a lovely nuance to the moist crumb.
Add a streusel topping: For a delightful crunch, mix together brown sugar, flour, butter, and cinnamon and sprinkle it on top before baking. It adds a cozy texture contrast that I adore.
Mix in berries: Toss in a handful of fresh strawberries or blueberries for a sweet twist alongside the tart rhubarb. It brightens the flavor and adds a splash of color.
Go gluten-free: Substitute the all-purpose flour with a gluten-free baking blend to accommodate dietary needs—just make sure it’s one that works 1:1 for baking.

Step-by-Step: How I Make Tender Rhubarb Cake Recipe

A white baking dish lined with parchment paper holds a thick yellow batter mixed with uneven scattered pieces of reddish fruit. The batter surface is uneven with visible sugar sprinkled lightly over it, showing grainy white textures. The dish sits on a wooden table with a white marbled texture partly visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F. Lightly butter a 9x9 inch square baking pan to keep the cake from sticking. I like to line mine with parchment paper with overhanging edges — it makes lifting out the cake after baking so much easier and keeps those edges nice and clean for cutting.

Step 2: Mix Lemon Juice into Half and Half

Combine 1 teaspoon of lemon juice with your choice of half and half, cream, or buttermilk (½ cup) and set it aside. This simple step thickens the liquid slightly and adds a delicate tang that complements the rhubarb beautifully.

Step 3: Cream the Butter and Sugar

Using a stand mixer or electric beaters, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Beat until the mixture is light, fluffy, and pale yellow. This is key to giving your cake that tender, airy crumb you’re aiming for.

Step 4: Add Egg and Vanilla

Beat in one large egg and 1½ teaspoons vanilla extract, making sure to scrape down the sides of your bowl. This ensures everything is evenly mixed, creating a smooth batter base for your cake.

Step 5: Toss Rhubarb with Flour

Take 1 tablespoon of the all-purpose flour set aside from the dry ingredients and toss it with the 2 cups of thinly sliced rhubarb. This little trick helps keep those tart rhubarb pieces suspended in the batter, so they don’t sink to the bottom as the cake bakes.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the rest of the flour (1¾ cups), 2 teaspoons baking powder, and 1 teaspoon salt. Whisking helps evenly distribute the baking powder and salt throughout the flour for consistent rising and seasoning.

Step 7: Mix Batter in Stages

Add half of the dry flour mixture to the creamed butter and sugar and blend it in gently. Then pour in all of the lemon-infused half and half and mix well. Finally, add the remaining flour mixture and stir just until combined. Be careful not to overmix here — that’s the secret to keeping your rhubarb cake tender, not tough!

Step 8: Fold in the Rhubarb

Gently fold the floured rhubarb into the thick batter until everything is evenly distributed. The batter will be on the thicker side, which is exactly what you want to keep those rhubarb pieces suspended throughout.

Step 9: Bake to Perfection

Spread the batter evenly into your prepared pan and sprinkle the top with the remaining 2 teaspoons of granulated sugar. That sugar forms a lovely, slightly crunchy crust that balances the tart rhubarb. Bake for 45 minutes at 350°F, until the cake is golden on top and a toothpick inserted in the center comes out with moist crumbs but no wet batter.

Step 10: Cool & Serve

Let the cake cool slightly in the pan before cutting it into 12 squares. This cake is a nostalgic treat you can enjoy warm or at room temperature, whether for breakfast or a cozy dessert. Trust me, it’s worth every bite.

Top Tip

Mastering the Tender Rhubarb Cake Recipe is all about understanding a few key details that elevate both texture and flavor. These tips will help you get that tender, moist crumb and keep the rhubarb perfectly distributed every time.

Flour Tossing: Tossing the rhubarb with a tablespoon of flour before folding it into the batter prevents it from sinking and stops excess moisture from weighing down the cake.
Don't Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can develop gluten and make your cake tough instead of tender.
Butter and Sugar Creaming: Taking the time to cream the butter and sugar until fluffy adds air to your batter, which helps create that light, tender crumb we all crave.
Parchment Paper Trick: Lining your pan with parchment paper that has overhanging edges makes lifting out the baked cake easy and helps achieve clean cuts.

How to Serve Tender Rhubarb Cake Recipe

Two pieces of light golden-brown cake with red berry bits inside are being pulled apart by two hands against a plain white background. The cake texture looks soft and moist with crumbly edges and a dusting of powdered sugar on top. The inside is pale yellow with scattered juicy-looking red fruit pieces. The hands are holding the cake gently to show the fluffy inside clearly. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

This cake shines on its own, but for a pretty presentation, try dusting the top with a light sprinkle of powdered sugar or add a dollop of whipped cream. Fresh mint leaves add a lovely pop of color and a refreshing aroma that pairs beautifully with the tart rhubarb. For an extra indulgent touch, a scoop of vanilla ice cream is always a winner.

Side Dishes

Since the Tender Rhubarb Cake Recipe works great for breakfast or dessert, consider serving it alongside a cup of freshly brewed coffee or tea for a cozy morning or afternoon treat. For dessert, fresh berries or a simple fruit salad can complement the sweet and tart notes of the cake without overpowering its delicate flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover rhubarb cake covered tightly in an airtight container at room temperature for up to 2 days to maintain its moist texture. If your kitchen is warm, refrigerate leftovers where they will keep well for up to 4 days. Always bring the cake to room temperature before serving for best flavor and tenderness.

Freezing

You can freeze slices of this cake wrapped individually in plastic wrap and placed in a freezer-safe bag or container for up to 3 months. This is a great way to enjoy this tender rhubarb cake recipe well beyond rhubarb season.

Reheating

To warm leftovers, microwave a slice for about 15-20 seconds or reheat in a preheated 300°F oven for 10 minutes, loosely covered with foil to prevent drying out. This brings back the cake’s soft, tender texture and enhances its delightful aroma.

Frequently Asked Questions:

Can I substitute rhubarb with other fruits?

Yes! While this recipe is made for rhubarb's signature tartness, you can experiment with fruits like strawberries or apples. Just keep in mind the flavor and moisture content will change, and you might need to adjust sugar or flour amounts accordingly.

Why do we add lemon juice to the half and half?

Adding lemon juice slightly thickens the half and half and introduces a subtle tang that complements the tartness of the rhubarb, brightening the overall flavor of the cake.

How do I know when the cake is done baking?

Look for a golden crust, and use a toothpick inserted into the center. It should come out with moist crumbs but no wet batter sticking to it—that indicates the perfect baked tender rhubarb cake.

Can I make this cake gluten-free?

You can try substituting the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup. However, texture might vary slightly, so be prepared for a bit of experimenting to perfect it.

Final Thoughts

There’s something so comforting about this Tender Rhubarb Cake Recipe—like a warm hug from your grandma’s kitchen. Its tender crumb and perfect balance of sweet and tart make it a true feel-good treat to enjoy any time of day. Whether you’re savoring it fresh from the oven or sharing it with loved ones, this cake brings simple joy in every bite. So go ahead, bake a batch, and let this classic recipe become a treasured favorite in your home!