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    Home » kid friendly

    Easy Rhubarb Cake

    May 19, 2021 by Agnieszka 23 Comments

    145 shares
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    Easy Rhubarb Cake is a quick, delicious and healthy dessert that can be made with fresh or frozen rhubarb. This cake is loaded with a whole pound of rhubarb and every bite has heavenly pops of juicy, sweet and sour rhubarb goodness. This is hands down my favorite early summer dessert and I make it the second the rhubarb in my garden is ready for picking!

    rhubarb cake dusted with powdered sugar on a white stand.

    This rhubarb cake is winning in every way: it’s super easy to make, it comes together in no time and it is filled with super healthy rhubarb. It is fantastic with tea or coffee and a perfect dessert for a May or June BBQ outside. Be warned: it disappears so fast, you may need to make two.

    Growing up in Poland, we had seasonal fruit cakes like this one on rotation all summer long. This sponge cake made with oil (I use light olive oil) is the perfect canvas for any fruit but works exceptionally well with berries (strawberries, blueberries, blackberries), peaches or rhubarb. You can mix and match your favorite fruit but, I have to say, rhubarb is by far my favorite mix in for this cake. I just love the perfect balance of sour rhubarb, light sweet cake, cinnamon and the dusting of powdered sugar on top.

    Make sure to also check out my Strawberry Rhubarb Crisp Smoothie Bowl for another creative way to use up rhubarb from your garden. 

    Jump to:
    • HEALTH BENEFITS AND FUN FACTS ABOUT RHUBARB
    • INGREDIENTS & SUBSTITUTIONS
    • EQUIPMENT USED IN THIS RECIPE
    • HOW TO MAKE EASY RHUBARB CAKE
    • HOW TO MAKE THIS CAKE WITH FROZEN RHUBARB
    • STORAGE & FREEZING TIPS
    • CAN I USE OTHER FRUIT INSTEAD OF RHUBARB?
    • OTHER EASY HEALTHY DESSERTS
    • Recipe
    • YOU MAY ALSO LIKE
    • Meet the Author

    HEALTH BENEFITS AND FUN FACTS ABOUT RHUBARB

    Is it a fruit? A vegetable? A weed? Is rhubarb good for you? I gathered some facts about rhubarb below. Bottom line is that rhubarb is healthy and delicious.

    • Though rhubarb is technically a vegetable, the USDA classifies it as fruit. Because it’s usually used in desserts, I think of it as  fruit.
    • Rhubarb is a good source of fiber and vitamin K.
    • It is very high in antioxidants which can help prevent heart disease, cancer, diabetes and premature aging.
    • Only rhubarb stems are edible. The leaves are toxic and should be discarded.
    • Rhubarb has long been used for medicinal purposes, especially in Chinese medicine.
    • Rhubarb is good for digestion and prevents constipation.
    • If you’re interested, here are more health benefits of rhubarb.
    fresh rhubarb on white surface.

    Now that you know all the wonderful rhubarb’s benefits,  let’s make the rhubarb cake!  

    INGREDIENTS & SUBSTITUTIONS

    ingredients for rhubarb cake on white marble surface with captions.

    Rhubarb: use fresh or frozen rhubarb stems. If you pick your own, cut off the bottoms and the leaves. No need to peel the stems - just give them a wash. If you're using frozen rhubarb, see my note below. 

    Coconut Sugar: less refined than regular sugar and gives the cake a nice golden color and slightly caramely flavor. If you prefer a more traditional version, you can use other sugar, such as organic cane sugar or just plain old regular white sugar.

    Eggs: free range and/or organic eggs are best. Make sure your eggs are at room temperature for this recipe. That will ensure that the cake rises evenly. See my note below on how to bring eggs to room temperature quickly.

    Light Olive Oil: this is what gives the cake its moist texture. Light olive oil has a very neutral flavor which is why I like using it for cakes. However, you can use any other neutral tasting liquid oil you like, such as grape seed oil, avocado oil, liquid refined coconut oil or vegetable oil.

    All-Purpose Flour: use fresh, unbleached all-purpose flour for best results. I like King Arthur’s unbleached all-purpose flour.

    Almond Flour: I like to add some nut flour to cakes whenever I can - to make them a little healthier and enhance the flavor and texture. If you don’t want to use almond flour, replace it with equal part of all-purpose flour.

    Vanilla: use real vanilla extract. I buy mine at Costco.

    Cinnamon: it complements rhubarb very well.

    Baking Powder & Baking Soda: to help the cake rise.

    EQUIPMENT USED IN THIS RECIPE

    • 9-inch spring form
    • Kitchen Aid standup mixer
    • Large mixing bowl
    • Black cooling rack  

    HOW TO MAKE EASY RHUBARB CAKE

    Step 1: Beat together eggs and sugar. You can use a standup mixer such as KitchenAid or a hand mixer. Beat on high speed until thick, light in color and stiff, 8-10 minutes.

    eggs and coconut sugar before and after beating in a KitchenAid bowl, two photos side by side

    Step 2: Add oil & vanilla. Don’t stop the mixer while you’re pouring in the oil in a slow stream.

    cake batter in a Kitchenaid mixer, overhead view.

    Step 3: Sift all dry ingredients. Using a sieve or flour sifter, sift all purpose flour, almond flour, baking powder, baking soda and cinnamon into a bowl and mix well with a spoon. Almond flour might get a little clumpy – just use a spoon and press any clumps into the sieve to sift it through.

    a sieve with flour, almond flour and cinnamon over a steel bowl.

    Step 4: Add all dry ingredients. Now that your flours and rising agents are sifted and mixed, you can add them to the beaten eggs, sugar, oil and vanilla. Do this in 3 equal parts and beat on the lowest speed until just incorporated after each addition.

    Step 5: Assemble the cake. Pour the batter into a 9-inch spring form lined with parchment paper (only the bottom). Place the sliced rhubarb on top and push gently with a spoon to distribute evenly throughout the cake. It will look like too much rhubarb – that's perfectly fine.

    rhubarb cake in a spring form before and after adding rhubarb.

    Step 6: Bake for 50-60 minutes in an oven preheated to 350 degrees Fahrenheit or until a toothpick inserted in the middle of the cake comes out clean. Don’t open the oven before the 50-minute mark or the cake may not rise properly.

    rhubarb cake in a spring form right after baking on a black cooling rack.

    Step 7: Let cool and sprinkle with powdered sugar. Place the spring form on a cooling rack and let it cool for about 15 minutes. Run a spatula or a knife around cake edges to loosen from pan. Cool until room temperature or slightly warm and dust with powdered sugar.

    rhubarb cake dusted with powdered sugar on a white stand, overhead view.

    HOW TO MAKE THIS CAKE WITH FROZEN RHUBARB

    If you have an abundance of rhubarb in your garden, don't let it go to waste but freeze it for future use instead. To do so, clean the rhubarb, cut off the ends and leaves, slice into chunks, place in a zip lock bag or an airtight container and store in the freezer for up to 6 months.

    To use in this cake, take the bag out, place the frozen rhubarb on a sieve or colander over the sink or in a bowl and let it sit until it thaws completely. I recommend using the colander method to drain any excessive juice. Once thawed and drained, use it in the same way as fresh rhubarb following the directions in the recipe card below.

    rhubarb cut up on a bamboo cutting board.

    STORAGE & FREEZING TIPS

    Rhubarb sponge cake can be kept out at room temperature for 36 hours or in the refrigerator for up to 5 days. To refrigerate, place it in an airtight container or wrap in plastic wrap and store in the fridge.

    To freeze, double wrap the cake in plastic wrap, place in an airtight container (or aluminum foil) and freeze for up to 3 months. To serve, thaw on the counter until it reaches room temperature.

    CAN I USE OTHER FRUIT INSTEAD OF RHUBARB?

    Yes! You can either replace rhubarb with other fruit, or use a mix of rhubarb and something else, for example strawberries. Fruit that will work in this cake include:

    • berries (strawberries, blueberries, raspberries, blackberries)
    • stone fruit (pitted cherries, apricots or peaches cut into chunks)
    • thinly sliced apples or pears
    a piece of rhubarb cake on a white plate with the whole cake on a stand in the background.

    OTHER EASY HEALTHY DESSERTS

    • Banana Strawberry Oat Muffins
    • Chickpea Blondies with Dark Chocolate Chips
    • Healthy Banana Bread with Oats
    • Flourless Banana Peanut Butter Cookies
    • One Bowl Blueberry Oatmeal Muffins
    a piece of rhubarb cake on a white plate with the whole cake on a stand in the background, bite shot.

    If you try this Easy Rhubarb Cake, be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!

    This post contains affiliate links.

    Recipe

    Easy Rhubarb Cake

    Easy Rhubarb Cake is a quick, delicious and healthy dessert that can be made with fresh or frozen rhubarb. This cake is loaded with a whole pound of rhubarb and every bite has heavenly pops of juicy, sweet and sour rhubarb goodness.
    5 from 19 votes
    Print Pin Rate
    Course: desserts
    Cuisine: American, British, Polish
    Keyword: rhubarb cake, rhubarb dessert
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 10 servings
    Calories: 286kcal
    Author: Agnieszka

    Ingredients

    • 1 lb rhubarb leaves removed
    • 4 large eggs at room temperature
    • 1 cup coconut sugar
    • ½ cup light olive oil
    • 1 cup all-purpose flour
    • ½ cup blanched almond flour
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and line the bottom of a spring form with parchment paper.
    • Sift both flowers, baking powder, soda and cinnamon into a medium bowl. Mix well with a spoon.
    • In a bowl of a standup mixer beat together eggs and coconut sugar on high until pale and fluffy, about 10 minutes. You can also use a hand mixer to beat the eggs and sugar.
    • In the meantime, cut the rhubarb into ¼- ½ inch slices. Set aside.
    • Pour the oil in the eggs and sugar mixture very slowly while the mixer is beating. Add vanilla extract.
    • With the mixer on low speed add the sifted dry ingredients in 3 equal parts until just incorporated. It’s important not to overmix.
    • Pour the batter into the prepared lined spring form. Add the rhubarb slices on top of the batter and gently push down with a spoon so the rhubarb is evenly distributed. It will look like a lot of rhubarb – that’s how it’s supposed to be.
    • Bake for 50-60 minutes in preheated oven or until a toothpick inserted in the middle of the cake comes out clean.
    • Let cool on a rack for about 15 minutes, then loosen the edges with a knife or thin spatula and open the spring form. Using a small sieve dust powdered sugar on top.

    Notes

    For best results your eggs should be at room temperature. If you have no time to set them out on the counter, just place the eggs in a bowl with warm water (not hot) for about 10 minutes.
    Be careful not to overmix the batter. Sponge cake gets its fluffy texture from the thick beaten eggs with sugar. The flour should be folded in gently and not too long.  if you overmix the batter, it might lose some of the air that you’ve beaten into the eggs and the cake might turn dense.
    If you're using frozen rhubarb, place it on a sieve or colander over the sink or in a bowl and let it sit until it thaws completely. I recommend using the colander method to drain any excessive juice. Once thawed and drained, use it in the same way as fresh rhubarb following the directions in the recipe.
    For a more traditional Polish recipe, use white sugar in place of coconut sugar and all-purpose flour instead of almond flour.

    Nutrition

    Calories: 286kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 125mg | Potassium: 170mg | Fiber: 2g | Sugar: 21g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg

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    Meet the Author

    Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Bogusława

      May 19, 2021 at 4:04 pm

      Ciasto proste do zrobienia, zdrowe i bardzo smaczne🙂

      Reply
    2. Mindy Fewless

      May 23, 2021 at 10:14 pm

      5 stars
      This cake turned out perfectly!! Thank you!

      Reply
    3. Sue

      May 23, 2021 at 11:01 pm

      5 stars
      Rhubarb is so under-rated, I love to find new ways to use it. This recipe is a winner for sure!

      Reply
    4. Irina

      May 23, 2021 at 11:20 pm

      5 stars
      It is the best recipe for a rhubarb cake I have ever made and tried! It is yummy and delicious, easy to make too. Shortly, it is perfect!

      Reply
    5. Dannii

      May 24, 2021 at 2:12 am

      5 stars
      I grew up eating rhubarb crumble, but I have never had a rhubarb cake. This looks delicious.

      Reply
    6. Anjali

      May 24, 2021 at 2:34 am

      5 stars
      I've only ever used rhubarb in pies, but never thought to bake a cake with it! Can't wait to try your recipe - it looks delicious and perfect for a summer picnic!

      Reply
    7. Freya

      March 11, 2022 at 1:17 am

      5 stars
      I love rhubarb cake and your recipe was so good, with just the right amount of fruit in it!

      Reply
    8. Nora

      March 11, 2022 at 2:02 am

      5 stars
      Perfect rhubarb cake! My family loved it!

      Reply
    9. Audrey

      March 11, 2022 at 9:05 am

      5 stars
      This is a great way to use up rhubarb so good!

      Reply
    10. Michele Peterson

      March 11, 2022 at 9:56 am

      5 stars
      Just in time to enjoy with the bounty ( aka mountain) of fresh rhubarb from our garden.

      Reply
    11. Jerika

      March 11, 2022 at 9:59 am

      5 stars
      I'm excited to try this healthy dessert.:) YUM!! Thanks.

      Reply
    12. Amy Roskelley

      March 11, 2022 at 10:06 am

      5 stars
      I'm on my way to get more Rhubarb! This cake is the best.

      Reply
    13. Maya

      March 11, 2022 at 10:26 am

      5 stars
      I love rhubarb ! This is a great use for it!

      Reply
    14. Bernice

      March 11, 2022 at 1:26 pm

      5 stars
      My mouth waters every time I read your post. Such a tasty spring cake.

      Reply
    15. Toni

      March 12, 2022 at 7:32 am

      5 stars
      Such a gorgeous and delicious cake!!

      Reply
    16. Jen

      March 12, 2022 at 8:35 am

      5 stars
      Such a perfect cake! Everyone at my house loved it!

      Reply
    17. Kristina

      March 14, 2022 at 6:18 am

      5 stars
      Very good recipe.

      Reply
    18. Nadia

      July 24, 2022 at 1:48 pm

      5 stars
      Best Rhubarb Recipe is the world!
      A FAVORITE among EVERYONE!!

      Reply
      • Agnieszka

        July 24, 2022 at 11:23 pm

        So glad to hear that! It's definitely a favorite at our house, too!

        Reply
      • Justine

        August 09, 2022 at 7:15 pm

        5 stars
        Followed the recipe and instructions exactly but subbed in King Arthur's Gluten Free All Purpose flour. It yielded a truly tasty cake. The only weird thing is that my rhubarb all sank to the bottom of the cake and the cake sagged slightly in the center. Still tasted delicious but I wonder how you got your rhubarb so evenly distributed. Should I toss it in flour next time to prevent sinkage? Thanks!

        Reply
        • Agnieszka

          August 09, 2022 at 10:11 pm

          Hi Justine. I suspect the gluten free flour may have something to do with it OR perhaps the rhubarb was not dry enough? I think tossing it in flour would help. Glad you liked it though!

          Reply
    19. Shelly

      August 18, 2022 at 6:59 pm

      5 stars
      I like rhubarb desserts, and this one was simple and delicious, and not too sweet. I used all purpose unbleached flour (no almond flour), brown sugar and refined white (equal amounts of each), and equal amounts of canola oil and EVO. I served it with vanilla ice cream and fresh strawberry topping.

      Reply
      • Agnieszka

        August 18, 2022 at 7:22 pm

        So glad you liked it! The vanilla ice cream and fresh strawberries sounds wonderful!

        Reply

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    Hello and welcome to Wholly Tasteful, a healthy food and lifestyle blog! My name is Agnieszka and I am a busy mom of 3 living in and renovating a 1852 farmhouse in Maine. My recipes use ingredients that are healthy, whole and family friendly. More about me

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