When you think of desserts, your mind probably jumps to chocolate cake, apple pie, or maybe a rich cheesecake. But what if we told you there’s a tangy, sweet, and utterly unique treat that’s been flying under the radar for years? That dessert is rhubarb cake.
Rhubarb has long been the unsung hero of the garden, known for its vibrant red stalks and puckering tartness. Traditionally used in pies, jams, and compotes, rhubarb is now gaining popularity in the world of baking—especially in cakes. And for good reason.
In this article, we’ll dive into everything you need to know about rhubarb cake—from what it is, to how to make it, and why it might just become your new favorite dessert. Whether you’re a seasoned baker or just starting out, you’ll learn expert tips, delicious recipe variations, and even the health perks that come with every bite.
Ready to fall in love with your next favorite dessert? Let’s explore the world of rhubarb cake.
What is Rhubarb Cake?
Defining Rhubarb Cake
Rhubarb cake is a soft, moist cake that incorporates chopped rhubarb stalks into the batter, creating a unique balance of sweet and tart flavors. It can come in many forms—from simple snack cakes and streusel-topped coffee cakes to rich upside-down versions that showcase rhubarb’s natural beauty. The most defining trait of rhubarb cake is its ability to contrast sweetness with a refreshing, tangy twist, making it a standout among fruit-based desserts.
Though often paired with strawberries in pies, rhubarb shines on its own in cakes. The stalks soften as they bake, melting into the batter and lending their tartness throughout. Most recipes also include brown sugar, vanilla, and warm spices like cinnamon or nutmeg to complement rhubarb’s flavor.
A Brief History of Rhubarb in Desserts
Rhubarb has been cultivated for thousands of years, originally used for medicinal purposes in China and parts of Europe. It wasn’t until the 18th century that rhubarb made its way into kitchens as a food ingredient, and even then, it required sugar to tame its bold tartness. As sugar became more affordable and accessible, rhubarb quickly found its place in sweet baking.
In the UK and North America, rhubarb became especially popular during spring, a time when few fruits are in season. Bakers began crafting rhubarb pies, crumbles, and eventually cakes, often as a way to use up an abundant harvest. Today, rhubarb cake is celebrated as a rustic yet elegant dessert, particularly favored during the spring and early summer months.
For example, if you’re someone who enjoys the Strawberries and Cream Oatmeal for breakfast, you’ll probably love how rhubarb’s bright tartness mirrors fresh strawberries’ tang.
Regional Variations of Rhubarb Cake
Different parts of the world put their own spin on rhubarb cake:
- Germany: Known as Rhabarberkuchen, German rhubarb cake often features a yeasted dough or sponge cake base topped with rhubarb chunks and a dusting of powdered sugar or buttery streusel.
- United States: American recipes tend to favor moist buttermilk cakes or coffee cakes, often paired with strawberries or a brown sugar crumb topping.
- Scandinavia: Rhubarb cakes in countries like Sweden or Denmark tend to be light, using simple ingredients and minimal sugar to let the rhubarb’s natural flavor stand out.
These regional styles demonstrate rhubarb cake’s versatility and widespread appeal. Whether served warm with a dollop of whipped cream or cold as a tea-time treat, rhubarb cake is a dessert that adapts to different tastes and traditions with ease.
Like the creamy indulgence of a Loaded Ranch Rotini Bake, rhubarb cake adapts beautifully with diverse ingredients while still maintaining a comforting vibe.
Health Benefits of Rhubarb
Nutritional Profile of Rhubarb
Rhubarb may be a dessert ingredient, but it also packs a surprising number of nutrients. A single cup of diced rhubarb contains:
- Only about 26 calories
- 2 grams of dietary fiber
- Vitamin K (45% of the recommended daily intake)
- Vitamin C
- Calcium and potassium
Rhubarb is also low in sugar and contains antioxidants like anthocyanins (the pigments responsible for its red color) and polyphenols, both of which are believed to combat inflammation and oxidative stress.
Despite its benefits, it’s important to note that rhubarb leaves are toxic due to high levels of oxalic acid and should never be eaten.
Health Perks of Adding Rhubarb to Desserts
When used in moderation, rhubarb can actually enhance the nutritional value of a dessert:
- Boosts fiber content: Rhubarb adds bulk to the cake, improving digestion and keeping you full longer.
- Supports bone health: With high levels of vitamin K and calcium, rhubarb may help strengthen bones.
- Antioxidant power: Antioxidants in rhubarb can help reduce free radicals, which are linked to aging and chronic diseases.
So while rhubarb cake isn’t exactly a health food, adding rhubarb to your sweet treats is a clever way to include extra nutrients and flavor.
How Baking Affects the Nutrients
While baking does reduce some of rhubarb’s vitamin C content due to heat exposure, most of its fiber, calcium, and antioxidants remain intact. The key is not to overbake or over-sweeten the cake, as too much sugar can cancel out rhubarb’s natural benefits.
For health-conscious bakers, you can experiment with lower-sugar versions or substitute part of the flour with whole wheat or almond flour for added fiber and nutrients.
For a more savory, health-conscious option featuring vegetables, check out the Grilled Chicken Wraps: 10 Healthy Ranch Recipes—great for balancing out your day with a protein-rich lunch.
Types of Rhubarb Cake Recipes
Classic Rhubarb Coffee Cake
One of the most beloved variations is the classic rhubarb coffee cake. This comforting, rustic cake is soft and buttery with just the right amount of sweetness to balance rhubarb’s tart bite. It typically features a moist vanilla or buttermilk base, dotted with diced rhubarb and topped with a cinnamon-streusel crumble.
The coffee cake is ideal for brunches, afternoon snacks, or even as a breakfast treat. It doesn’t actually contain coffee—its name comes from being served alongside a hot cup of joe. You can also add chopped nuts, like pecans or walnuts, to the streusel for added crunch and flavor.
Rhubarb Upside-Down Cake
This visually stunning cake takes a cue from the classic pineapple upside-down cake. Slices of rhubarb are arranged beautifully at the bottom of the pan with a brown sugar glaze, then topped with vanilla cake batter. Once baked and flipped over, the vibrant pink rhubarb becomes a glossy topping.
This version is perfect for dinner parties or holidays—it’s not only delicious, but also adds a splash of color to your dessert table. Some recipes use orange zest or cardamom in the glaze to enhance the rhubarb’s flavor.
Gluten-Free and Vegan Options
The demand for dietary-friendly desserts has inspired many gluten-free and vegan rhubarb cake recipes:
- Gluten-Free Rhubarb Cake: Usually made with almond flour, oat flour, or a gluten-free all-purpose blend. These alternatives retain moisture well and allow rhubarb’s texture to shine.
- Vegan Rhubarb Cake: Often uses applesauce or mashed banana in place of eggs and plant-based milk like almond or oat. Coconut oil or vegan butter is used in place of dairy.
Both versions maintain the cake’s signature tangy-sweet flavor and soft crumb. With the right balance of ingredients, you won’t miss the traditional components at all.
Other Creative Twists
Bakers continue to innovate, and here are a few exciting rhubarb cake variations you might love:
- Rhubarb Cheesecake Bars: A mix of tangy rhubarb jam layered over creamy cheesecake on a shortbread crust.
- Rhubarb and Ginger Cake: A warming twist where ground ginger or crystallized ginger is added to give the cake a spicy kick.
- Rhubarb and Almond Cake: Featuring almond meal and almond extract for a nutty richness that pairs beautifully with tart rhubarb.
No matter your preferences, there’s a rhubarb cake out there for every taste and dietary need.
Step-by-Step Guide to Making Rhubarb Cake
Ingredients You’ll Need
Here’s a standard list of ingredients for a simple rhubarb cake (makes one 9×13 inch cake):
- 2 cups chopped rhubarb (fresh or frozen)
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
Optional toppings:
- Streusel (made with brown sugar, flour, cinnamon, and butter)
- Powdered sugar for dusting
- Chopped nuts
Preparation Techniques
1. Prep the Rhubarb
If using fresh rhubarb, trim off any leaves and dice the stalks into ½-inch pieces. If frozen, let them thaw and drain well to remove excess water.
2. Cream Butter and Sugar
Cream the butter and sugar together in a large bowl until the mixture is pale and fluffy. This step ensures the cake has a tender crumb.
3. Add Egg and Vanilla
Add the egg and vanilla extract, and beat until the mixture is smooth and fully blended.
4. Combine Dry Ingredients
In another bowl, combine the flour, baking soda, and salt, whisking them together until evenly mixed. Add half of this mixture to the wet ingredients, then pour in the buttermilk, followed by the remaining flour mixture.
5. Fold in Rhubarb
Gently stir in the chopped rhubarb. Don’t overmix—it’s okay if the batter looks slightly lumpy.
Baking Tips for Best Texture and Flavor
1. Don’t Overbake
Rhubarb cake should be soft and moist. To check if the cake is done, insert a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is ready.This usually takes 40–45 minutes at 350°F (175°C).
2. Use Room Temperature Ingredients
Make sure the butter, eggs, and buttermilk are at room temperature for best results. This helps them mix more easily and creates a more uniform batter.
3. Customize Your Topping
A streusel topping gives your cake a delightful crunch. You can also drizzle it with a vanilla glaze or add a sprinkle of cinnamon sugar before baking.
4. Let it Cool
Let the cake rest for a minimum of 20 minutes before cutting into it. This gives the rhubarb juices time to settle and avoids a soggy texture.
Best Rhubarb Pairings in Cakes
Strawberries and Rhubarb Combo
Arguably the most iconic pairing with rhubarb is strawberries. These two form a naturally sweet and tangy duo that works beautifully in both pies and cakes. Strawberries mellow out rhubarb’s acidity, while rhubarb adds depth and complexity to the sweetness of strawberries.
In rhubarb cakes, you can fold in chopped strawberries along with the rhubarb for a colorful and flavorful bite in every slice. This pairing is especially popular in spring and early summer when both fruits are in season. Try a strawberry-rhubarb upside-down cake or a layered vanilla cake with strawberry-rhubarb filling and whipped cream for an extra treat.
Lemon Zest and Vanilla Pairings
Lemon zest brightens rhubarb’s earthy tartness, adding a citrusy aroma and enhancing the cake’s overall flavor. A little bit of lemon zest or juice in the batter helps to lift the tangy notes without overpowering the cake.
Vanilla, on the other hand, adds warmth and richness. It helps smooth out the tartness and rounds out the flavor profile. Using both lemon and vanilla together in your rhubarb cake creates a perfect harmony—tangy, aromatic, and comforting.
Nuts and Crumb Toppings
If you’re looking for texture and contrast, nuts and crumb toppings are the way to go. Chopped walnuts, pecans, or sliced almonds make a great addition to streusel toppings or can be folded directly into the batter.
A buttery crumb topping with brown sugar and cinnamon complements the tartness of rhubarb and creates a bakery-style finish. The contrast between the soft cake and crunchy topping elevates the eating experience, making every bite a delightful mix of textures and flavors.
Rhubarb and Spices
Spices like cinnamon, ginger, nutmeg, and cardamom add depth and warmth to rhubarb cakes. A dash of spice in the batter or streusel topping can turn a simple rhubarb cake into something truly memorable.
- Cinnamon is the most common, pairing well with brown sugar and vanilla.
- Ginger adds a little zing, enhancing rhubarb’s tartness.
- Cardamom gives a floral, aromatic lift that works well in Scandinavian-inspired versions.
These spices transform rhubarb cake into a cozy, spiced dessert perfect for cool spring evenings.
Storage and Shelf Life Tips
Refrigerating vs. Freezing
Rhubarb cake is best enjoyed fresh, but it stores quite well if handled properly. Once cooled, it should be covered tightly with plastic wrap or stored in an airtight container.
- Room Temperature: Rhubarb cake can sit out for up to 2 days in a cool environment.
- Refrigeration: For longer freshness, refrigerate the cake. It stays moist and flavorful for up to 5–6 days.
- Freezing: Rhubarb cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then store in a freezer-safe bag or container. It will last up to 3 months.
Tip: Label the cake with the date before freezing so you know when it’s time to enjoy it!
How to Reheat Rhubarb Cake
To enjoy leftover rhubarb cake warm, simply reheat slices in the microwave for about 15–20 seconds. You can also warm larger portions in a preheated oven at 300°F (150°C) for 10–15 minutes.
If your cake has a crumb topping, reheating in the oven helps restore its crisp texture better than the microwave.
Serve warm slices with vanilla ice cream, whipped cream, or a drizzle of warm custard for an extra-indulgent dessert.
How Long It Lasts and How to Preserve Flavor
Proper storage can help preserve rhubarb cake’s moisture and taste:
- Always let the cake cool completely before storing to avoid condensation and sogginess.
- Use an airtight container to keep out unwanted fridge odors.
- For best texture, consume within a week when refrigerated.
If frozen, thaw the cake in the fridge overnight before serving. Avoid thawing at room temperature, which can result in a soggy texture due to condensation.
By following these storage and handling tips, you can enjoy your rhubarb cake fresh, flavorful, and delicious for days—even weeks—with minimal effort.
Rhubarb Cake for Special Occasions
Rhubarb Cake for Spring Parties
Is a spring superstar, and its vivid color and tangy taste make it a show-stopping centerpiece for any seasonal celebration. A well-decorated rhubarb cake adds a rustic, garden-fresh charm to picnics, brunches, and potlucks.
For a spring party, opt for a light sponge or yogurt-based cake topped with rhubarb compote or ribbons of poached rhubarb. Garnish with edible flowers like pansies or violets for a natural, Instagram-worthy look. Add a dollop of whipped cream or a lemon glaze to complement the freshness of the season.
Easter and Mother’s Day Celebrations
What could be more perfect than rhubarb cake for a family-filled Easter brunch or a heartfelt Mother’s Day tea? Its soft pastel colors and refreshing flavor pair beautifully with spring flowers and light drinks like mimosas or herbal teas.
For Easter, consider a layered rhubarb cake with cream cheese frosting and a sprinkle of coconut flakes on top. For Mother’s Day, serve individual mini rhubarb cakes or cupcakes with personalized decorations or a drizzle of pink glaze for a thoughtful, homemade touch.
Personalizing Rhubarb Cake for Birthdays
Although it’s not a traditional birthday cake choice, rhubarb cake can be an unforgettable twist for those who love bold flavors. Personalize it by:
- Adding a layer of custard or mascarpone cream between sponge layers.
- Pairing rhubarb with favorite fruits like pear, apple, or berries.
- Decorating with colored frosting, edible glitter, or piped rosettes for a festive vibe.
You can even bake the birthday person’s initials into the topping with carefully arranged rhubarb slices for a fun and creative presentation.
Gifting Rhubarb Cake
Rhubarb cake makes a charming edible gift, especially during spring and early summer. Bake a loaf or mini version in a decorative paper mold or tin, wrap it in parchment paper, and tie it with rustic twine and a handwritten note. It’s a heartfelt way to share something homemade, seasonal, and absolutely delicious.
Common Mistakes to Avoid When Baking with Rhubarb
Over-Sweetening the Cake
Rhubarb’s tartness often makes bakers nervous, and the instinct is to add a lot of sugar to compensate. However, too much sugar can overwhelm the delicate balance of the cake and turn it into a cloying mess. The best rhubarb cakes embrace the tartness and contrast it with a touch of sweetness—rather than trying to mask it.
Use the recommended sugar amount and let the rhubarb’s natural flavor come through. If you’re new to baking with rhubarb, start with a tested recipe before tweaking sweetness levels.
Not Balancing the Tartness
On the flip side, too little sugar or sour-enhancing ingredients like lemon can make the cake overly tart or sharp. Always use balancing flavors like:
- Vanilla or almond extract
- Citrus zest
- Spices like cinnamon or cardamom
- A soft, rich batter (like one made with buttermilk or yogurt)
The goal is harmony—rhubarb’s zing should excite the palate, not shock it.
Undercooking or Overcooking
Because rhubarb contains a lot of water, it softens as it bakes. But if you underbake the cake, the center may remain soggy, while overbaking dries out both the batter and the fruit.
Always check the doneness with a toothpick in the thickest part of the cake. It should come out clean or with a few crumbs attached. For best results, place your cake in the center of the oven and rotate halfway through baking.
Expert Tips for Perfecting Rhubarb Cake
Using Fresh vs. Frozen Rhubarb
Fresh rhubarb is ideal—it’s crisp, easy to chop, and bakes beautifully. However, frozen rhubarb is a great alternative when fresh isn’t available. Just remember:
- Thaw and drain frozen rhubarb thoroughly before using.
- You may need to reduce the liquid in your batter slightly to avoid sogginess.
- Frozen rhubarb tends to break down more during baking, so it’s perfect for moist, soft cakes.
Balancing Textures in the Cake
The best rhubarb cakes offer more than just flavor—they’re textural masterpieces. Here’s how to get the right balance:
- Use buttermilk or sour cream to keep the crumb tender.
- Add a crumb or nut topping for crunch.
- Consider a custard layer or cream cheese filling for richness.
- Fold in oats or almond flour for added bite and rustic feel.
Every element should contribute to an overall texture experience—soft, crumbly, creamy, and crisp.
Enhancing Color and Presentation
Rhubarb’s color can fade in baking, especially if you’re using green-stalk varieties. Here’s how to enhance the visual appeal:
- Choose bright red stalks for maximum color payoff.
- Arrange slices on top in patterns before baking.
- Dust with powdered sugar, glaze with citrus icing, or top with edible flowers.
- Use a decorative bundt pan or layer design for visual flair.
A beautiful cake is a cake that gets eaten—and rhubarb’s natural charm can be amplified with a few simple presentation tricks.
Rhubarb Cake Around the World
European Traditions (Germany, UK)
In Germany, rhubarb cake is known as Rhabarberkuchen. Typically baked on a yeast dough or sponge cake base, it often features a sweet, crumbly streusel topping. It’s a staple in German bakeries during spring and often enjoyed with a cup of coffee.
In the UK, rhubarb desserts—particularly rhubarb crumble—have long been popular, especially in northern regions like Yorkshire, where rhubarb has been cultivated in “The Rhubarb Triangle” for over a century. British rhubarb cakes are usually simple, using a light sponge, and often paired with custard.
North American Styles
In the U.S. and Canada, rhubarb is often combined with strawberries and baked into pies and cakes. American rhubarb cakes lean toward moist coffee cakes and home-style bakes with streusel toppings or buttermilk bases.
Many vintage North American cookbooks feature rhubarb recipes passed down through generations, showcasing the fruit’s historical importance in rural and farming communities.
Rhubarb in Other Cuisines
While rhubarb is less common in Asian or African baking, it is gaining popularity in modern fusion cuisine. Creative chefs around the globe are incorporating rhubarb into cakes flavored with cardamom, saffron, or citrus elements, giving it a new and exciting identity beyond the Western world.
Reader-Approved Rhubarb Cake Variations
User-Submitted Recipes
Home bakers love to experiment with rhubarb, and some of the most beloved variations come straight from the community:
- Rhubarb sour cream cake: Shared on baking forums, this version stays ultra-moist and tangy.
- Rhubarb apple spice cake: A cozy blend of tart and sweet with cinnamon warmth.
- Chocolate rhubarb cake: Yes, it works! Dark chocolate and rhubarb create a deep, rich contrast.
Tips from Baking Communities
Popular rhubarb cake hacks from online communities include:
- Tossing rhubarb in sugar and letting it sit before adding to the batter—helps control moisture.
- Adding a splash of almond extract to deepen flavor.
- Mixing rhubarb compote into frosting or glazes for added tang and color.
Modern Twists on the Classic
Modern bakers are rethinking rhubarb cake by adding global flavors like:
- Matcha rhubarb loaf: Earthy green tea and tangy rhubarb are a striking combination.
- Rosewater rhubarb cake: Floral and fragrant, perfect for elegant occasions.
- Coconut rhubarb cake: Tropical flair meets tart garden freshness.
These twists keep rhubarb relevant in a world of evolving tastes and food trends.
Where to Find Rhubarb and When It’s in Season
Seasonal Availability
Rhubarb is a spring vegetable (yes, vegetable!) often treated as fruit in baking. The main harvest season is from April to June in most temperate climates, although greenhouse-grown varieties can appear earlier.
Look for stalks that are firm and vibrantly colored. Red varieties are generally sweeter and preferred for baking, while green ones are more tart but equally flavorful.
Where to Buy Rhubarb Fresh or Frozen
You can find rhubarb in:
- Farmer’s markets during spring
- Produce sections of grocery stores (seasonally)
- Frozen food aisles year-round, often pre-chopped
- Specialty online stores for out-of-season or exotic varieties
Always avoid the leaves—they are toxic and not safe to consume.
How to Grow Your Own Rhubarb
If you’re a gardening enthusiast, rhubarb is easy to grow in cool climates. It’s a perennial plant that comes back each spring with little maintenance.
- Plant crowns in early spring in well-drained soil.
- Rhubarb needs full sun and space to grow—each plant can spread over 3 feet wide.
- Harvest the stalks by pulling them (never cutting) and avoid harvesting in the first year to allow the plant to establish.
Homegrown rhubarb offers unbeatable freshness for your seasonal bakes.
Frequently Asked Questions
Can you put raw rhubarb in a cake?
Yes, you can absolutely use raw rhubarb in a cake. In fact, most rhubarb cake recipes call for fresh, uncooked rhubarb to be folded directly into the batter. When baked, the rhubarb softens beautifully and releases its tart juices, blending seamlessly with the cake’s sweetness and moisture. If you’re using frozen rhubarb, be sure to thaw and drain it first to prevent excess moisture from affecting the texture of your cake.
What does rhubarb taste like in a cake?
Rhubarb adds a uniquely tart and tangy flavor to cake, balancing out the sweetness of the batter and any added sugar. The result is a refreshing contrast—soft, sweet cake with pockets of bright, slightly sour rhubarb. In some recipes, especially when paired with ingredients like vanilla, lemon, or strawberries, rhubarb’s sharpness mellows out and offers a complex, fruity flavor that keeps the dessert interesting bite after bite.
Should rhubarb be cooked before baking?
No, you don’t need to cook rhubarb before baking it into a cake. It’s commonly used raw because it softens and cooks through as the cake bakes. Pre-cooking is only necessary if you’re making a rhubarb compote, filling, or topping. Using raw rhubarb preserves its structure and prevents it from becoming too mushy. Just be sure to cut it into uniform pieces so it bakes evenly throughout the cake.
What goes well with rhubarb cake?
Many ingredients complement rhubarb cake beautifully, both in flavor and texture. Here are some popular pairings:
- Strawberries – a classic sweet companion that balances rhubarb’s tartness
- Vanilla or almond extract – adds depth and aroma
- Citrus zest – especially lemon or orange, for a refreshing lift
- Nuts – such as almonds, walnuts, or pecans, for crunch
- Spices – cinnamon, ginger, and cardamom warm up the flavor
- Whipped cream or custard – creamy toppings that enhance the overall indulgence
You can also serve rhubarb cake with vanilla ice cream, crème fraîche, or a simple glaze to elevate the dessert.
Conclusion
Rhubarb cake is the kind of dessert that surprises people—in the best way. Its bold, tangy flavor, tender crumb, and rustic charm make it a standout choice for anyone craving something beyond the usual sweets. Whether you’re baking it for a spring brunch, a holiday gathering, or just to enjoy with your afternoon tea, rhubarb cake brings both nostalgia and excitement to the table.
What sets it apart isn’t just its flavor—it’s the versatility. From upside-down cakes and streusel-topped classics to gluten-free and vegan versions, rhubarb cake adapts to your preferences and dietary needs while still offering its unmistakable character.
You’ve now seen how to make it, what pairs beautifully with it, and even how to store and customize it. So the next time you spot rhubarb at the market—or pull it from your garden—don’t pass it by. Turn it into something special. Turn it into a cake that’s vibrant, memorable, and uniquely yours.
Give rhubarb the spotlight it deserves. Because when it comes to homemade, heartwarming desserts, rhubarb cake is a hidden gem that’s ready to shine.
Easy Rhubarb Cake with Crumb Topping
Equipment
- 9×13 inch baking dish or cake pan
- Mixing bowls (large and medium)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Knife and cutting board
- Whisk
Ingredients
- For the Cake Batter:
- 2 cups fresh rhubarb chopped (or frozen and thawed)
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- For the Crumb Topping Optional but Recommended:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ¼ cup cold butter cubed
- 1 teaspoon cinnamon
- ¼ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3 minutes).
- Add the egg and vanilla, and beat until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add dry ingredients to the butter mixture alternately with buttermilk, mixing until just combined.
- Gently fold in chopped rhubarb using a spatula.
- Pour the batter into the prepared pan and smooth the top.
- To make the crumb topping, mix brown sugar, flour, cinnamon, and nuts in a bowl. Cut in the cold butter with a fork or pastry cutter until crumbly.
- Sprinkle crumb topping evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15–20 minutes before slicing. Serve warm or at room temperature.