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5 from 1 vote

Rhubarb Cake

This easy Rhubarb Cake is a delicious and wonderful dessert or breakfast cake. Similar to a coffee cake, this recipe has sweet and tart chunks of rhubarb throughout making it nice and moist!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Cake
Cuisine: American
Servings: 12 servings
Calories: 270kcal
Author: Amy Nash



  • ½ cup salted butter softened
  • 1 ¼ cups brown sugar
  • 1 egg
  • 2 cups all-purpose flour + 1 tablespoon to toss with the rhubarb
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 2 cups chopped rhubarb


  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon


  • Preheat oven to 350 degrees F. Line a 9x9-inch pan with parchment paper.
  • Cream brown sugar and butter for 2 minutes until light. Add egg and vanilla and mix well, scraping the sides and bottom of the bowl.
  • Add the flour, baking soda, and salt, mixing just until combined. Stir in the milk.
  • Toss the rhubarb with the remaining tablespoon of flour, then fold into the cake batter. Spread into the prepared pan.
  • Combine the sugar and cinnamon, then sprinkle over the top of the cake. Bake at 350 degrees F for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean.


  • This cake can be baked in a smaller 8x8-inch pan, but will take a few minutes longer to bake. Or for a thinner cake, you can bake this in a 9x13-inch pan for 30-35 minutes.
  • The original recipe had twice the amount of sugar sprinkled on top, plus an extra ¼ cup in the cake. It was delicious, but definitely on the sweet side, so I cut it back to the measurements shown above.


Calories: 270kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 277mg | Potassium: 146mg | Fiber: 1g | Sugar: 28g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg