This Rhubarb Cake is such a classic in our family.
It’s made for sharing and perfect for the Spring and Summer seasons.
A light cake dough mixed with rhubarb and then topped with brown sugar and cinnamon; you seriously can’t go wrong!
You can find me cooking up recipes with rhubarb as soon as it’s in season.
Rhubarb stalks on their own can be fairly tart and sour; however, when it’s cooked rhubarb displays it’s amazing taste!
And that is what you get when you mix all of the simple ingredients in this Rhubarb Cake together.
This recipe is from my Mom’s archives and I changed up the ingredients just a bit with the main swap being greek yogurt for sour cream.
While this Rhubarb Cake is delicious on the day you bake it, it’s even better day two!
Filled with rhubarb and topped with brown sugar & cinnamon, this Rhubarb Cake is easy to make and made for sharing! Spring or Summer, this cake is a hit!
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 cup salted butter, melted
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup whole milk greek yogurt **can substitute with sour cream
- 2 1/2 cups chopped fresh rhubarb
- 1/2 cup brown sugar
- 1 tsp cinnamon
Pre-heat the oven to 350F. Line a 9x12 inch pan (or rectangular baking pan) with parchment paper OR grease well with butter.
In a small bowl mix together the brown sugar & cinnamon for the topping and set aside.
In a small bowl, whisk the flour and baking soda and set aside.
In a larger mixing bowl, whisk melted butter with sugar until combined and a smooth paste forms.
Into the butter-sugar mixture, whisk in the egg, vanilla and yogurt until combined and smooth.
Add in the flour mixture to the butter mixture and stir with a spoon until just combined. (The batter will be quite thick).
Stir the rhubarb into the batter until just combined. Then, add the batter to the pan and pat down to make sure it's spread out to all the corners. Top with the brown sugar & cinnamon mixture.
Bake for 30-35 minutes or until a toothpick comes out clean. Leave in the pan to cool.
Make this recipe into muffins instead! Use the batter to make 18-20 muffins.
I love serving this cake with a dollop of greek yogurt too. But also delicious on it’s own!
OR try making this recipe into muffins! The cake batter will make 18-20 muffins.
And if my past experience of ‘sharing’ this cake in a family of four is any indication, it will be gone really quick so make sure to enjoy the cake ASAP!
Until the next cooking adventure,