Sweet and Tart Rhubarb Bliss

Indulge in the irresistible charm of a truly exceptional Homemade Rhubarb Cake. This delightful creation, famous for its perfectly moist and buttery crumb, beautifully balances the sweet and tangy notes of fresh rhubarb. Crowned with a crunchy topping of cinnamon sugar and coconut, it’s a fluffy cake that transcends expectations – ideal for a comforting dessert, yet equally spectacular as a standout brunch centerpiece. Prepare to fall in love with a recipe that transforms seasonal rhubarb into an unforgettable culinary experience.

The journey to perfecting this Fresh Rhubarb Cake began years ago, sparked by a simple question to my cherished readers: “What’s your favorite way to enjoy rhubarb?” The responses poured in, but one recipe, shared by April, immediately captivated my imagination. The very first time I baked it, the cake disappeared so quickly that I didn’t even have a chance to capture its beauty with a photograph! But that was a good problem to have, as it meant I simply had to make it again – and this time, share it with all of you. Since then, this recipe has become a treasured summer tradition in my kitchen. The moment fresh rhubarb makes its seasonal appearance, this cake is baking. It has a remarkable resemblance to a gourmet coffee cake, a quality I appreciate even more when I sneak a slice for breakfast. It’s not just a cake; it’s a moment of pure, buttery bliss.

Experience the Magic of Homemade Rhubarb Cake

Rhubarb season is a truly special time for bakers, offering up those vibrant, tart stalks begging to be transformed into something delicious. If you’re new to the world of baking with rhubarb, this simple yet sensational cake is the perfect introduction. Its soft, incredibly moist texture, coupled with a delightful hint of tartness perfectly balanced by sweetness, creates a harmonious flavor profile that is utterly addictive. It’s the ultimate companion for a steaming mug of coffee or tea, or even a refreshing cold glass of milk. Whether you’re serving it for dessert after a family meal or as an elegant addition to your next brunch spread, this Homemade Rhubarb Cake promises to be a crowd-pleaser and a seasonal favorite.

The Ultimate Rhubarb Coffee Cake with a Twist

Let me assure you, even if you’re not typically a devotee of tart rhubarb or a big fan of coconut, this Rhubarb Coffee Cake recipe is designed to make you a true believer. The cake itself is nothing short of amazing – intensely buttery, with tender, chopped rhubarb pieces folded generously throughout, offering bursts of delightful flavor in every bite. It’s so good, you might just find yourself tempted to eat the batter straight from the bowl! But the true star, elevating this cake to perfection, is the wonderfully spiced crumb topping. A generous blend of coconut, sugar, and an abundance of cinnamon creates a textural and flavorful masterpiece that perfectly complements the rich, fruity base. This combination makes for a unique rhubarb dessert that truly stands out.

If this incredible Homemade Rhubarb Cake captures your heart, you’ll undoubtedly adore these other rhubarb-centric delights: Strawberry Rhubarb Dessert,Rhubarb Crumble Bars, and the timeless comfort of Grandma’s Rhubarb Pie.

What is Rhubarb? A Culinary Introduction

For those unfamiliar with this intriguing ingredient, rhubarb is a unique plant often celebrated in the culinary world. Scientifically categorized as a vegetable, its long, striking red (or sometimes greenish-pink) stalks are most commonly consumed and prepared like a fruit, especially in sweet dishes. Rhubarb is particularly prominent in the spring in regions like the US, marking its brief but highly anticipated rhubarb season. When preparing rhubarb, there’s generally no need to peel the stalks, though any particularly thick, fibrous sections can be trimmed for a smoother texture. While it can technically be eaten raw, its intensely tart flavor means it’s almost always cooked and sweetened to unlock its delicious potential in pies, crumbles, jams, and, of course, this incredible cake. Its distinctive sourness, when balanced with sugar, creates a complex and refreshing flavor that is truly unparalleled.

Essential Ingredients for Your Perfect Rhubarb Cake

Crafting this delightful rhubarb cake relies on a thoughtful selection of high-quality ingredients, each playing a crucial role in achieving its signature moist crumb and flavorful profile. Below, we delve into the core components that make this easy rhubarb cake recipe truly shine. You’ll find the full, printable recipe with exact measurements further down.

For the Cake Batter:

• Brown Sugar: We opt for brown sugar in this recipe for its rich, molasses-like flavor and its ability to contribute extra moisture, resulting in a wonderfully tender cake. While white granulated sugar can be substituted, brown sugar undeniably enhances the depth of flavor.
• Butter: Using room-temperature salted or unsalted butter is key here. Butter is not just a flavor enhancer; it’s fundamental to the cake’s structure and texture, creaming beautifully with sugar to create tiny air pockets that contribute to a light, airy crumb.
• Eggs: Large eggs act as a powerful binding agent, providing structure and richness to the cake batter. Ensure your eggs are also at room temperature for optimal emulsification with the other ingredients.
• Milk: Milk is vital for adding moisture and tenderizing the cake. Any fat content – whether whole milk, 2%, or skim – will work, but whole milk will lend a slightly richer taste.
• All-Purpose Flour: Sifted white all-purpose flour is the base of our cake. Sifting is an important step as it aerates the flour, prevents lumps, and ensures a lighter texture. For those with dietary restrictions, a 1-to-1 gluten-free flour blend can be used as a direct substitute. Be cautious with almond flour, as it may require adjustments to liquid amounts, so sticking with a 1-to-1 blend is recommended for consistent results in this sweet cake.
• Salt: Just a pinch of salt is a secret weapon in baking. It doesn’t make the cake salty but instead enhances and balances the sweetness, bringing out the nuanced flavors of the other ingredients. Table salt or fine sea salt works perfectly.
• Baking Powder and Baking Soda: These leavening agents are responsible for the cake’s beautiful rise and its fluffy, delicate texture. They react with the wet and acidic ingredients to create carbon dioxide, producing air bubbles that lighten the batter.
• Vanilla Extract: Always opt for real vanilla extract over imitation. Its warm, aromatic notes are essential for rounding out the flavors and highlighting the natural sweetness of the cake, adding a layer of depth and sophistication.
• Fresh Rhubarb: The undisputed hero of this cake! Make sure your rhubarb is freshly diced or chopped into small, uniform pieces. This ensures that each bite delivers that perfect burst of sweet and tangy flavor, distributed evenly throughout the cake.

For the Irresistible Topping:

• Granulated Sugar: White granulated sugar forms the backbone of our crunchy topping, providing sweetness and contributing to its delightful texture. Brown sugar could also be used here for a slightly deeper caramel note.
• Cinnamon: A generous amount of cinnamon infuses the topping with a warm, inviting spice that perfectly complements the tart rhubarb and sweet cake. It’s a flavor combination that screams comfort.
• Coconut: Shredded coconut adds a wonderful tropical flavor and chewy texture to the topping. I personally love coconut, so I tend to add a little extra to amplify that delightful chew and aroma!

Keep reading to discover valuable tips, clever substitutions, and answers to common questions about creating this spectacular easy rhubarb cake. Every detail is designed to help you achieve baking success!

Step-by-Step Guide: How to Make This Fresh Rhubarb Cake

Baking this incredible Rhubarb Cake is a straightforward process, ensuring you can have this delightful dessert in the oven with just a few simple steps. Follow these instructions carefully for a perfectly baked, moist, and flavorful cake.

1. Prepare Your Baking Dish and Preheat Oven: Begin by preheating your oven to 350°F (175°C). Then, prepare a 9×13 inch baking dish by greasing it thoroughly with butter or non-stick spray and lightly flouring it. This crucial step prevents the cake from sticking and ensures easy removal after baking.



2. Combine Topping Ingredients: In a small bowl, whisk together all the ingredients designated for the topping – sugar, cinnamon, and coconut. Set this mixture aside; it will be sprinkled over the cake batter just before baking.
3. Cream Sugar and Butter: In a medium-sized mixing bowl, using an electric mixer, cream together the brown sugar and softened butter until the mixture is light, fluffy, and pale in color. This process incorporates air, which is essential for the cake’s tender crumb. Add the eggs one at a time, beating well after each addition until the mixture is smooth and creamy.



4. Alternate Wet and Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Gradually add these dry ingredients to the creamed mixture, alternating with the milk and vanilla extract. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Be careful not to overmix the batter, as this can lead to a tough cake.



5. Fold in the Rhubarb: Gently fold the freshly diced rhubarb into the cake batter. Use a spatula to incorporate the fruit without crushing it, ensuring it’s evenly distributed.



6. Pour and Top: Pour the prepared cake batter evenly into your greased and floured baking dish.



7. Sprinkle with Topping: Generously sprinkle the cinnamon sugar coconut topping mixture evenly over the entire surface of the cake batter. This will create a delicious, crunchy crust as it bakes.



8. Bake to Perfection: Bake for 40-45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. This indicates that the cake is fully cooked through.
9. Cool and Store: Allow the cake to cool in the pan for a bit before transferring it to a wire rack to cool completely. Store any leftovers of this moist rhubarb cake in an airtight container, or tightly covered with plastic wrap or aluminum foil, on your kitchen counter for 3-4 days. For extended freshness, you can store the cake in the refrigerator for up to a week. It can be enjoyed straight from the fridge or brought back to room temperature. For longer storage, the cake freezes beautifully for up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, before freezing. Thaw in the refrigerator overnight before serving.

Love It? Pin It!

If you adore rhubarb cake recipes as much as we do, make sure this exceptional one doesn’t get lost! Pin it to your favorite Pinterest recipe board now so you can easily find it whenever that rhubarb craving strikes!

Creative Substitutions for Your Rhubarb Cake

Baking is an art, and substitutions are your chance to get creative and tailor recipes to your unique taste, available ingredients, or dietary preferences. Don’t be afraid to experiment and truly make this recipe your own!

• Elevate with a Vanilla Glaze: For an extra touch of sweetness and a beautiful sheen, consider adding a simple vanilla glaze over the cooled crumb topping. A basic glaze can be made by whisking powdered sugar with a splash of milk or lemon juice and a dash of vanilla extract until smooth. Drizzle it generously for an elegant finish.
• Baking Pan Alternatives: While a 9×13 inch baking dish is recommended, you have options! A springform pan (e.g., 9 or 10-inch round), a standard round cake pan (e.g., two 8-inch round pans), or even a square pan (e.g., 8×8 or 9×9 inch) can work. Remember that using a different size or shape will affect the baking time and potentially the cake’s thickness. Thicker cakes will require longer baking, while thinner cakes will bake faster. Always monitor for doneness with a toothpick. For precise adjustments, consult a reliable Baking Pan Conversion Chart – many even offer free printables to assist you!
• Spice It Up: If you’re a fan of warm spices, consider adding a pinch of nutmeg, cardamom, or ginger to the cake batter alongside the cinnamon for an even deeper, more complex flavor profile.
• Nutty Topping: For those who prefer nuts over coconut, or simply want to add another layer of crunch, chopped pecans or walnuts can be a fantastic addition (or replacement) for the coconut in the crumb topping.
• Add Citrus Zest to Batter: A teaspoon of fresh lemon or orange zest folded into the cake batter can brighten the flavors beautifully, complementing the tartness of the rhubarb.

Frequently Asked Questions About This Rhubarb Cake Recipe

Here are answers to some common questions you might have about baking with rhubarb and perfecting this delicious cake:

• What to do with too much rhubarb? If you find yourself with an abundance of fresh rhubarb during its peak season, don’t let it go to waste! Rhubarb is incredibly versatile. You can easily freeze it to enjoy throughout the year. Beyond baking, consider transforming it into a vibrant compote for yogurt or oatmeal, adding it to fruit salads, crafting unique cocktails or mocktails, or even exploring savory applications with pork or chicken. For more inspiration, you can see ALL of my Rhubarb Recipes here!
• Do you peel rhubarb? Generally, no, you do not need to peel rhubarb. The skin softens beautifully during cooking. However, if you encounter particularly thick, fibrous, or tough outer portions on the stalks, you may wish to trim or gently peel those specific sections to ensure a tender texture in your cake.
• Should I thaw frozen rhubarb before baking? For this cake recipe, you typically do not need to thaw frozen rhubarb before adding it to the batter. Simply toss the frozen diced rhubarb directly into the batter. Keep in mind that frozen rhubarb may release a bit more moisture during baking, which could slightly extend your baking time. If you need a very precise measurement of the rhubarb, thawing it first might be beneficial to ensure accuracy, then drain any excess liquid.
• How to cut rhubarb for cake? When incorporating rhubarb into a cake, it’s best to cut it into small, uniform dice, approximately 1/2 to 3/4 inch pieces. This ensures that the rhubarb cooks evenly, softens nicely within the cake, and distributes its flavor throughout each bite without creating large, overly tart chunks.
• Is rhubarb poisonous? This is a crucial safety question. The only part of the rhubarb plant that is considered poisonous due to high levels of oxalic acid is its leaves. The stalks, which are what we use in baking and cooking, are perfectly safe and delicious to consume. Always discard the leaves before preparation.
• Can I make this rhubarb cake ahead of time? Absolutely! This cake holds up beautifully. You can bake it a day or two in advance and store it at room temperature, covered. It’s often even better the next day as the flavors meld.
• How can I prevent a soggy bottom? To avoid a soggy bottom, ensure your rhubarb pieces are not overly wet (especially if using thawed frozen rhubarb, drain it well). You can also toss the diced rhubarb with a tablespoon of flour or cornstarch before folding it into the batter. This helps absorb any excess moisture released during baking.

Expert Tips & Tricks for Rhubarb Cake Success

Unlock the secrets to baking the perfect Fresh Rhubarb Cake with these invaluable tips and tricks:

• Room Temperature Ingredients are Key: Always bring your refrigerated ingredients (butter, eggs, milk) to room temperature before you begin baking. This might seem like a small detail, but it significantly impacts the texture of your cake. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter and a cake that rises better and has a finer, more tender crumb.
• Transform into Rhubarb Coffee Cake: If you’re aiming for a classic coffee cake profile and coconut isn’t your preference, simply omit the coconut from the topping mixture. The cinnamon-sugar crumble alone is absolutely divine and delivers that quintessential coffee cake vibe.
• Cooling Rack for Best Results: For optimal cooling and to prevent the bottom of your cake from becoming soggy, always transfer your cake to a wire rack after it has had a short rest in the pan. A wire rack allows air to circulate around all sides of the cake, ensuring even cooling and preventing condensation buildup.
• The Essential Toothpick Test: Don’t underestimate the power of the toothpick test! Insert a wooden toothpick into the very center of the cake. If it comes out clean or with a few moist crumbs clinging to it (not wet batter), your cake is perfectly baked. If it comes out with wet batter, continue baking for a few more minutes and retest.
• A Zest of Citrus Delight: For an extra layer of bright, aromatic flavor, consider adding a teaspoon of finely grated lemon zest or orange zest to your cake batter. Citrus notes pair beautifully with the tartness of rhubarb, enhancing the overall taste without overpowering it.
• Freeze Extra Rhubarb: Don’t let excess rhubarb go to waste! It freezes exceptionally well. Wash, dry, and chop the rhubarb into desired pieces, then spread them in a single layer on a baking sheet to freeze. Once frozen solid, transfer to airtight freezer bags. This allows you to enjoy the taste of spring all year round.
• Prevent Rhubarb Sinking: To help prevent the diced rhubarb from sinking to the bottom of the cake batter, toss the chopped rhubarb pieces with a tablespoon or two of the cake’s dry flour mixture before folding them into the wet ingredients. This light coating helps the fruit suspend more evenly in the batter.

More Delicious Recipes to Love

If you’re on the hunt for more easy dessert options, my kitchen has you covered with a variety of irresistible treats! If fruity desserts are your passion, you’ll likely enjoy this simple yet elegant Puff Pastry Apple Tarts Recipe, this delightful Cherry Dessert,or the comforting classic, this Pumpkin Dump Cake. For the chocolate aficionados, our rich Chocolate Espresso Cakeor the surprisingly delicious Chocolate Sauerkraut Pound Cakemay be more up your alley. And if, like us, you can’t get enough of moist coffee cakes, be sure to give my beloved Sour Cream Coffee Cake a try!

Don’t wait another moment to get this easy rhubarb cake into your oven today! Serve it warm with a generous scoop of vanilla ice cream, a dollop of freshly whipped cream, or a drizzle of warm custard for a truly exquisite contrast in flavors and textures. We absolutely adore this wonderful recipe, and I eagerly await hearing your thoughts and experiences once you’ve tried it!

Fresh Rhubarb Cake Recipe

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This moist and buttery Homemade Rhubarb Cake features sweet and tangy rhubarb and a delightful, crunchy topping made of cinnamon sugar and coconut. It’s a fluffy cake that is perfect for dessert and makes a fantastic brunch option!

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Course: Cake & Cupcakes

Cuisine: American

Keyword: cinnamon sugar, Coconut, coffee cake, Fresh Rhubarb Cake, rhubarb, rhubarb dessert

Servings: 12 servings

Calories: 344kcal per serving

Equipment

• KitchenAid Hand Mixer
• Kitchenaid Stand Mixer
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener

Ingredients

For the CAKE:

• 1 1/2 cups Brown sugar
• 1/2 cup Butter (at room temperature)
• 2 large eggs (at room temperature)
• 1 cup Milk (any fat content, at room temperature)
• 2 cups all-purpose flour (sifted)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups Rhubarb (freshly chopped in small pieces)

For the TOPPING:

• 1/2 cup Granulated Sugar
• 1/4 cup Cinnamon
• 1 cup Coconut (shredded, I often add a little more for extra flavor!)

Instructions

1. Preheat oven to 350°F (175°C) and generously grease and flour a 9×13 inch baking dish.
2. In a small bowl, combine the topping ingredients (sugar, cinnamon, coconut) and set aside.
3. In a medium bowl, using an electric mixer, cream together the brown sugar and butter until light and fluffy. Beat in the eggs one at a time until the mixture is smooth and creamy.
4. In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Gradually add these dry ingredients to the wet mixture, alternating with the milk. Add the vanilla extract with the last addition of milk. Mix until just combined, being careful not to overmix.
5. Gently fold in the chopped rhubarb.
6. Pour the cake batter into the prepared baking dish and spread evenly.
7. Sprinkle the cinnamon sugar coconut topping evenly over the top of the cake batter.
8. Bake for 40-45 minutes, or until a wooden toothpick inserted into the center comes out clean.

Notes

I know that 1/4 cup of cinnamon may seem like a lot for the topping – but I promise, the measurement is correct, and it truly makes for such a wonderfully spiced and flavorful topping!

Store leftovers of this moist rhubarb cake in an airtight container or covered in plastic wrap or aluminum foil on the kitchen counter for 3-4 days. You can store the cake in the fridge to extend its shelf life. Eat straight from the fridge or bring it to room temperature. In the freezer, the cake will keep for up to 3 months when properly wrapped.

Nutrition (per serving)

Serving: 1 | Calories: 344kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 313mg | Potassium: 206mg | Fiber: 4g | Sugar: 37g | Vitamin A: 344IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 2mg

This article was originally posted on June 14, 2014. It has been updated and enhanced to improve user experience and provide richer content, and was reshared on June 6, 2024.