Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
Strikingly beautiful, rhubarb is severely overlooked when it comes to spring produce. Not only does the tart flavor give the perfect balance to sweet treats, but the vibrant color turns any dessert into a spring-worthy centerpiece. This cake takes full advantage of rhubarb’s beautiful color and structure. The stalks bake right into the cake, becoming soft and jammy, and surrounded by a crunchy sugary crust. It’s quick and simple—more like a snacking cake—meaning you can eat it with your hands if you so desire. It’s great as an afternoon treat with coffee or tea, and definitely impressive enough as a dessert for guests. Here's how to make it:
Top tips for making rhubarb cake:
— Pick the best looking rhubarb. Because our rhubarb stalks are the main event of this cake’s presentation, make sure to select the nicest-looking rhubarb stalks. Leave those for your decoration, and slice the rest for the filling.
— Trim as needed. If your stalks are too long to fit across your cake, feel free to trim as needed! Similarly, feel free to decorate this cake as you please. Prefer more rhubarb? Add more stalks to cover the entirety of the cake.
— Be generous with the sugar. One of the best parts of this cake is the sugar topping—don’t skimp on it. The sprinkled sugar gives the rhubarb a sweet boost and the cake an added texture that truly takes this dessert over the top.
Serving ideas.
This cake is completely delicious as is, but if you want to turn this snacking cake into a full-on dessert, feel free to top it with some homemade whipped cream, vanilla ice cream, or even sugared strawberries for double the fruity fun.
Storage.
If you manage to have any leftovers, store them in an airtight container at room temperature for around 3-4 days.
Have you made this yet? Let us know how it went in the comments below!
- Yields:
- 12 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 30 mins
- Cal/Serv:
- 464
Ingredients
Cooking spray
- 10
stalks rhubarb
- 3 c.
all-purpose flour
- 1 c.
almond flour
- 2 tsp.
baking powder
- 1 tsp.
baking soda
- 1 tsp.
kosher salt
- 1 c.
(2 sticks) butter, softened
- 1 c.
granulated sugar, plus more for topping
- 1/2 c.
packed light brown sugar
- 4
large eggs
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
almond extract
- 1 c.
buttermilk
- Nutrition Information
- Per Serving (Serves 12)
- Calories464 Fat24 gSaturated fat11 gTrans fat0 gCholesterol103 mgSodium385 mgCarbohydrates52 gFiber3 gSugar28 gProtein9 gVitamin D0 mcgCalcium150 mgIron2 mgPotassium296 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. Pick the 5 best looking stalks of rhubarb and slice each in have vertically. Slice remaining 5 stalks ¼” thick.
- Step 2In a large bowl, whisk together flours, baking powder, baking soda, and salt.
- Step 3In another large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat butter and sugars until creamy. Add eggs, one at a time, beating well after each addition, then add extracts. Add dry ingredients and beat until just a few dry streaks remain. Add buttermilk and beat until just combined. Fold in sliced rhubarb.
- Step 4Pour batter into pan and smooth top. Lay halved rhubarb diagonally across top of cake, trimming pieces as needed to fit. Sprinkle entire surface generously with sugar.
- Step 5Bake until golden and a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Let cool before slicing.