Simple Rhubarb Cake
Tart, sweet, and wonderfully rustic—this Simple Rhubarb Cake is the kind of old-fashioned dessert that never goes out of style.
With tender cake and pops of tangy rhubarb in every bite, it strikes the perfect balance between cozy and fresh.
Whether served warm with a dollop of cream or enjoyed as an afternoon snack, it’s a charming way to let seasonal rhubarb shine.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup whole milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 tablespoon flour (for tossing rhubarb)
- Powdered sugar for dusting (optional)
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How to Make Simple Rhubarb Cake
- Preheat oven: Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk together melted butter, egg, milk, and vanilla until smooth.
- Make batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
- Prepare rhubarb: Toss rhubarb pieces with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking during baking.
- Fold in rhubarb: Gently fold the flour-coated rhubarb into the batter, distributing evenly.
- Bake: Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve: Let cake cool in the pan for 10 minutes, then turn out onto a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.
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Simple Rhubarb Cake
This Simple Rhubarb Cake is soft, tender, and filled with tart bursts of fresh rhubarb. With a golden crust and light vanilla flavor, it’s the perfect balance of sweet and tangy. Easy to make in one bowl and baked to perfection, it’s a delightful spring treat that’s great for snacking or sharing.
- Total Time: 50 minutes
- Yield: 9 servings
Ingredients
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk together melted butter, egg, milk, and vanilla until smooth.
- Make batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
- Prepare rhubarb: Toss rhubarb pieces with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking during baking.
- Fold in rhubarb: Gently fold the flour-coated rhubarb into the batter, distributing evenly.
- Bake: Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
