This classic Rhubarb Cake is a wonderfully moist and tangy dessert that combines the tartness of rhubarb with the sweetness of cinnamon and sugar. It’s an easy-to-make treat that’s perfect for spring and summer gatherings or as a cozy dessert any time of year.

FULL RECIPE

Ingredients

• 1 ½ cups brown sugar, packed
• ½ cup vegetable oil
• 1 large egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups chopped fresh rhubarb
• ¼ cup white sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon butter, softened

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine brown sugar and oil until smooth. Beat in the egg, buttermilk, and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Fold in the chopped rhubarb.
6. Pour the batter into the prepared baking dish and spread evenly.
7. In a small bowl, mix white sugar and cinnamon. Sprinkle evenly over the cake batter.
8. Dot the top with softened butter.
9. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cool slightly before serving. Serve warm or at room temperature.

Nutritional Information

• Calories: 280
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 20mg
• Sodium: 220mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 3g

Flavor Profile and Texture

Rhubarb Cake I delivers a unique combination of sweet and tart flavors that makes it a standout dessert. The cake is delightfully moist thanks to the use of buttermilk and oil, which creates a tender crumb that practically melts in your mouth. The tangy bursts of rhubarb in each bite are perfectly balanced by the sweetness of brown sugar and the aromatic warmth of cinnamon. The top of the cake forms a slightly crisp and sugary crust that contrasts beautifully with the soft interior.

Seasonal Availability of Rhubarb

Rhubarb is typically in season from early spring through summer, making this cake a popular choice during those months. The fresh, ruby-red stalks provide the best texture and tartness for baking. For those who wish to make the cake year-round, frozen rhubarb can be used, though it’s best to thaw and drain it beforehand to prevent excess moisture in the batter.

Rhubarb’s Culinary Versatility

While rhubarb is often paired with strawberries in pies and jams, its solo performance in this cake highlights its natural zing. This recipe proves that rhubarb can shine as the main ingredient without needing to be balanced by another fruit. It also pairs well with ingredients like ginger, orange zest, or even cardamom if you’re looking to experiment with flavor.

Nutritional Benefits of Rhubarb

Rhubarb is low in calories and high in fiber, vitamin K, and antioxidants. It contributes both health value and flavor to the cake. Though it’s baked into a sweet dessert, rhubarb’s presence adds a natural element that can make this treat feel a bit more wholesome compared to more indulgent confections.

The Role of Buttermilk

Buttermilk is a crucial ingredient that imparts moisture and tenderness to the cake. It also reacts with the baking soda to provide leavening, which helps the cake rise and become fluffy. Its tanginess complements rhubarb’s sourness while helping to round out the overall flavor of the cake.

Why Brown Sugar Works Best

Using brown sugar in this cake instead of white sugar adds depth and complexity. The molasses content in brown sugar offers a rich, caramel-like taste that enhances the flavor of both the rhubarb and the cinnamon topping. It also contributes to the cake’s moist texture.

Customizable Add-ins

Although the recipe is excellent as-is, it’s easily customizable. Chopped nuts like walnuts or pecans can add a nice crunch, while orange zest or a splash of almond extract can provide a new flavor twist. Some bakers also enjoy adding a streusel layer or a cream cheese swirl for extra indulgence.

Best Pan Size and Baking Tips

A 9×13-inch pan is ideal for even baking and portioning. For best results, the pan should be greased thoroughly or lined with parchment paper. Oven temperatures can vary, so it’s important to start checking for doneness at around the 40-minute mark. The cake should spring back lightly when touched in the center, and a toothpick should come out clean.

Serving Suggestions

Rhubarb Cake I is delicious served warm, especially with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancier presentation, you can dust the top with powdered sugar or drizzle a light glaze. It pairs beautifully with tea or coffee and can be served as a dessert, a brunch item, or even a sweet breakfast treat.

Storage and Shelf Life

This cake keeps well at room temperature for up to two days if covered tightly. For longer storage, it can be refrigerated for up to five days. The cake can also be frozen; simply wrap individual slices in plastic wrap and foil for up to three months. Reheat in the microwave or oven before serving to restore its original texture.

Making it Healthier

For a healthier version, you can reduce the sugar slightly or substitute part of it with a natural sweetener like honey or maple syrup. Replacing half the all-purpose flour with whole wheat flour can also increase the fiber content. Greek yogurt can be used in place of some or all of the oil to reduce fat without sacrificing moisture.

Gluten-Free and Dairy-Free Options

To make the recipe gluten-free, use a 1:1 gluten-free baking flour blend. Ensure your baking soda is also gluten-free. For a dairy-free version, substitute buttermilk with a mixture of non-dairy milk and a tablespoon of lemon juice or vinegar. Use vegetable oil or a dairy-free butter alternative for the topping.

Kid-Friendly Appeal

Despite rhubarb’s tart reputation, kids often enjoy this cake because of its sweet cinnamon-sugar topping and soft, cake-like texture. It’s a great way to introduce children to new flavors and ingredients in a familiar and appealing format.

A Classic Midwestern Dessert

Rhubarb Cake I is a staple in many Midwestern households, especially where rhubarb grows abundantly in backyard gardens. It reflects a tradition of using homegrown ingredients in simple, comforting baked goods. Many family recipes for rhubarb cake have been handed down through generations with slight variations.

Perfect for Potlucks and Gatherings

Thanks to its size and ease of serving, this cake is an excellent option for potlucks, picnics, or family gatherings. It travels well, doesn’t require refrigeration, and is generally well-received even by those unfamiliar with rhubarb. Its crowd-pleasing flavor and moist texture make it a go-to choice for communal events.

Cinnamon-Sugar Topping Charm

The simple topping made from white sugar, cinnamon, and butter adds a delightful crunch and visual appeal. It caramelizes slightly in the oven, giving the cake a rustic, golden-brown top that contrasts nicely with the soft inside. It’s an easy finishing touch that adds both flavor and texture.

Historical Use of Rhubarb in Baking

Historically, rhubarb was a valued garden crop in colder climates due to its early spring availability. Before sugar became widely accessible, it was mainly used for medicinal purposes. As sugar became more common, rhubarb found its way into pies, cakes, and jams—earning it the nickname “pie plant.” This cake continues that tradition by showcasing rhubarb’s potential in sweet treats.

Variations Around the World

Although rhubarb cake is primarily popular in North America and parts of Europe, variations exist globally. In the UK, rhubarb is often stewed and used in crumbles or puddings. Scandinavian countries pair it with custards or sour cream-based desserts. Rhubarb Cake I represents a simple yet delicious approach that can be appreciated universally.

Pairing with Beverages

This cake pairs well with a range of beverages. Coffee or black tea complements its sweetness and enhances the cinnamon notes. For something more refreshing, a glass of iced herbal tea or lemonade works well too. If serving as a dessert after a formal meal, it also goes nicely with dessert wines like a late harvest Riesling.

Conclusion

Rhubarb Cake I is more than just a dessert—it’s a celebration of simple ingredients coming together to create something comforting and delicious. Its moist texture, sweet-tart flavor, and cinnamon topping make it a standout option for any occasion. Whether you’re using fresh garden rhubarb or frozen stalks from the store, this cake delivers satisfaction in every bite. Its flexibility, rich history, and universal appeal make it a recipe worth keeping in your collection.