Easy rhubarb cake

A chunk of a soft tart with fresh rhubarb, hugging a sweet vanilla cake and topped with a layer of crisp cinnamon sugar. This rhubarb cake recipe is a family heirloom!

My dad’s mom, Norma Jean Hunt Fake, made this cake every 4th of July and made an anniversary as her mother did the same thing. It’s a cake that everyone thinks they hate, but my mom said it was always the first one that came out of the table. Everyone was hooked on whether they weren’t used to parties or old friends or family. That is the power of rhubarb.

Recommended Equipment

Before you begin…

Before you start anything, bring the water to a boil on the stove. Chop the rhubarb while it’s hot. Pour boiling water over the rhubarb, sit for about a minute, then drain and allow the rhubarb to dry as much as possible. This will soften the rhubarb and reduce the bitterness.

Rhubarb cake ingredients

One thing I like about old heirloom recipes is that they usually have very simple ingredients. I love simplicity! This is what you need:

For the cake

Wet Ingredients: Brown Sugar, Vegetable Oil, Eggs, Vanilla, Buttermilk Dried Ingredients: Baking Soda, Salt, Flour Rhubarb

For toppings

Sugar Cinnamon Nuts (Optional) – Walnuts or Pecans

There may be most, if not all of these ingredients in your pantry. It’s always a victory! So, if you’re growing rhubarb or grabbing at a grocery store, you can spice up this cake recipe with little effort! Scroll to the end of the post to see what measurements you need for each ingredient.

How to make rhubarb cake

As mentioned above about preparing rhubarb, you’ll want to do it first. The procedure outlines:

Preheat the oven and prepare the rhubarb. Combine the wet ingredients into a bowl. Combine the dry ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and stir together until just combine and some stripes of flour remain. Add the softened rhubarb and fold it into a batter. Grease a square baking pan and sprinkle cinnamon sugar on the bottom of the pan. Add the batter to the pan and sprinkle with more cinnamon sugar on top. bake.

Full detailed instructions can be found on the recipe card at the end of the post.

Do I need to cook rhubarb before baking?

Rhubarb does not need to be cooked before use in baking, but it is recommended to soften it. Rhubarb can be very bitter and soaking rhubarb in distorted water for about a minute will reduce the bitterness.

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Thaw it completely and try to squeeze out any excess water.

Why do you like this recipe?

Simple ingredients: It’s good that most of the ingredients are already at home! Easy to Make: Preparing rhubarb is very simple, with the remaining steps being measured and mixing. Texture: A moist and soft cake with crisp cinnamon sugar topping! Flavor: The sweet and tangy combination is totally appealing!

Storage and Freezing Rhubarb Cakes

Store cakes at room temperature covered in plastic wrap. It will be held for 4-5 days. If you want it to last a little longer, store it in the fridge.

This cake freezes very well. Make sure it is completely cooled, then wrap it in plastic wrap. Wrap it again in foil. It will be kept in the freezer for up to 3 months.

Sit at your grandma’s kitchen table and dig into freshly baked homemade rhubarb cakes to regain your taste as a child! It’s a purely comfortable food dessert with a complete nostalgia.

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