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Rhubarb Cake Recipe: Flaky, Flavorful, and Family-Friendly
Youssef Hb

Rhubarb Cake Recipe: Flaky, Flavorful, and Family-Friendly

A tender, crumbly cake featuring rhubarb's tartness balanced with honey-rich crumb. Perfect in a 9x9 pan, this adaptable dessert works standalone or with whipped cream. Swap half the rhubarb for strawberries in spring.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1/2 cup half-and-half (or buttermilk)
  • 1 tsp lemon juice
  • 1/2 cup unsalted butter, softened
  • 1 cup + 2 tsp granulated sugar
  • 2 cups rhubarb, sliced
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 T flour (from total) for rhubarb toss

Method
 

  1. Preheat oven to 350°F (175°C) and butter a 9×9" pan.
  2. Whisk lemon juice into half-and-half to thicken slightly.
  3. Beat butter and sugar until pale and light (3-4 minutes).
  4. Add egg and vanilla, scraping bowl walls.
  5. Toss rhubarb with 1T flour reserved from recipe.
  6. Whisk remaining flour, baking powder, and salt in a bowl.
  7. Alternate adding dry mix and wet liquid to the butter-sugar mixture (add 1/2 dry, then half the liquid, then remaining dry). Do not overmix.
  8. Fold in rhubarb, then pour into prepared pan.
  9. Bake 40-45 minutes until toothpick inserted comes out clean.
  10. Cool completely before cutting into 12 squares.

Notes

Use parchment paper for easier removal.
Buttermilk adds richness; coconut sugar enhances molasses flavor.
Replace half the rhubarb with strawberries for seasonal variation.
Add extra rhubarb slices on top for visual appeal.
Serve with a dollop of whipped cream.