Rhubarb cake is perfect for rhubarb lovers!  It’s light and fluffy, with the heartiness of almond and the flavors of orange, vanilla and tangy rhubarb.  It’s an easy yet elegant spring and summer dessert!

Slice of rhubarb cake on a plate with ice cream

Rhubarb is one of the ingredients that I look forward to the most every spring and summer.  It adds a nice tangy flavor to my strawberry rhubarb pie and rhubarb crumble bars, and it also makes amazing jam.

My latest obsession is this Rhubarb Cake, which is an elegant way to showcase the beautiful red stalks of rhubarb.

I love cakes like this because they can be whipped up in just a few minutes, and they can incorporate a variety of fruits to change them up based on what you have on hand.

Be sure to try my French apple cake and almond flour cake as they’re great for any occasion as well!

front shot of rhubarb cake on a marble server

Why you’ll love this recipe

  • This rhubarb cake is light and fluffy with the heartiness of almond flour, and the flavors of vanilla, orange and tangy rhubarb.  
  • This is an easy cake recipe that takes only 15 minutes of prep.
  • It’s extremely versatile, and is great for brunch, tea or dessert.  Serve as-is or with ice cream or fresh whipped cream.
overhead shot of rhubarb cake on marble server with linen

Ingredients

Below are the ingredients that you’ll need.  Substitutions may be made as listed.

  • All purpose flour. Sub with whole wheat white flour for added nutrition. For a gluten-free option, try subbing it with gluten-free 1 to 1 flour.
  • Almond flour. For best results, use super fine almond flour as it will produce a lighter crumb. Do not use almond meal as the cake will have a mealy, dense texture.
  • Rhubarb. Fresh or frozen rhubarb may be used. If frozen, thaw it completely and blot it dry with paper towels. A design may be made with the stalks, or simply line the stalks on top of the cake or chop it and fold it into the cake batter.
  • Baking powder and baking soda. A combination of baking power and baking soda are used to leaven the cake.
  • Eggs. Use large eggs.
  • Olive oil. I love the flavor that the olive oil adds, but it may be substituted with whatever oil that you have on hand.
  • Coconut sugar. Substitute with granulated or brown sugar.
  • Almond milk. I used unsweetened almond milk, but it may be substituted with your favorite dairy or non-dairy milk.
  • Orange zest and vanilla extract. The zest and vanilla add a ton of flavor to the cake. They may be substituted with a teaspoon of ground cinnamon, cardamom, almond extract and so much more.
  • Raw turbinado sugar. The turbinado sugar adds sweetness and crunch to the rhubarb. You may use granulated or coconut sugar in its place, or top it with powdered sugar once it’s been baked and cooled.

How to make this recipe

This rhubarb cake recipe couldn’t be easier!  All you need is two mixing bowls and no special equipment.

Prepare the batter:

rhubarb cake batter prep collage 1
rhubarb cake batter collage before and after mixing in the dry ingredients
  • Place the flour, almond flour, baking powder, baking soda and salt in a medium bowl and whisk well until no lumps remain.
  • Place the eggs, oil and sugar in a large bowl and whisk until frothy, about 30 seconds.
  • Whisk in the almond milk, orange zest and vanilla until combined.
  • Add the dry ingredients to the wet ingredients.
  • Stir just until incorporated.

Assemble the cake

Pro tip: Fresh or frozen rhubarb may be used. If frozen, thaw it completely and blot it dry with paper towels. A design may be made with the stalks, or simply line the stalks on top of the cake or chop it and fold it into the cake batter.

collage of trimmed rhubarb, cake batter in pan and cake before baking
  • To cut the rhubarb into a pattern, place the cake pan over a sheet of parchment paper and draw a circle around the bottom to use.  Place the stalks over the circle and cut as desired, or simply line the rhubarb stalks up and trim the stalks to fit the pan.
  • Pour the cake batter into a 9″ greased springform pan and spread evenly. 
  • Top the batter with the rhubarb stalks and sprinkle with raw sugar to add sweetness and crunch.

Bake the cake

rhubarb cake cooling in pan and out of pan on cooling rack
  • Bake the rhubarb cake at 350 degrees for 45-50 minutes, or until golden brown and a cake tester inserted into the middle of the cake comes out clean.
  • Remove from heat and cool in the pan for about 30 minutes, then remove from pan and cool completely on a wire rack.

FAQs

What is the flavor of rhubarb?

Rhubarb has a very tangy flavor, which is why it’s necessary to top the cake with raw sugar for added sweetness. 

Can this cake be made gluten-free?

To date, I have not tested a gluten-free recipe for this cake.  I think the all purpose flour would be successfully substituted with gluten-free 1 to 1 flour or oat flour. If you’d like to try a similar gluten-free version of this cake, try this Upside Down Rhubarb Cake from Feasting at Home.

How to store rhubarb almond cake?

Store the cake wrapped tightly at room temperature for up to 3 days, or in the refrigerator for up to one week.  The cake may also be frozen for up to 3 months.

overhead of sliced rhubarb almond cake

Serving Suggestions

  • Serve this easy rhubarb cake with vanilla ice cream or homemade whipped cream.  
  • Top with a dusting of powdered sugar or a quick glaze such as the one I used for these strawberry scones.
  • This cake may also be served as is for breakfast or brunch.  It’s perfect with coffee and tea!

Recipe notes

  • Pro tip: Fresh or frozen rhubarb may be used. If frozen, thaw it completely and blot it dry with paper towels. A design may be made with the stalks, or simply line the stalks on top of the cake or chop it and fold it into the cake batter.
  • Do not substitute almond meal for almond flour as they are not interchangeable. Almond meal contains the skins of the almonds and is more coarse, which will affect the texture of the cake.
  • To date, I have not tested a gluten-free recipe for this cake.  I think the all purpose flour would be successfully substituted with gluten-free 1 to 1 flour or oat flour.
  • Store leftover cake wrapped tightly at room temperature for up to 3 days, or in the refrigerator for 5-7 days.  Cake may also be frozen for up to 3 months.
A slice of rhubarb cake on a plate

More rhubarb recipes you’ll love:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Slice of rhubarb cake on a plate with ice cream

Rhubarb Cake

Rhubarb cake is perfect for rhubarb lovers! It's light and fluffy with the heartiness of almond flour and the flavors of orange, vanilla and tangy rhubarb.  It's an easy yet elegant spring and summer dessert!
0
reviews

Leave a Review »

Ingredients

  • 1 cup all purpose flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup coconut sugar sub with granulated or brown sugar
  • 1/2 cup olive oil sub with your favorite oil
  • 3 large eggs
  • 1/2 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 3/4 lb. rhubarb 5-6 stalks
  • 2 tablespoons turbinado sugar

Instructions 

  • Preheat the oven to 350 degrees and generously grease a 9" springform pan.
  • In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt.
    1 cup all purpose flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
  • In a medium bowl, vigorously whisk the sugar, oil and eggs until frothy. Add the almond milk, orange zest and vanilla extract and whisk well to combine.
    3/4 cup coconut sugar, 1/2 cup olive oil, 3 large eggs, 1/2 cup unsweetened almond milk, 1 tablespoon orange zest, 1 teaspoon vanilla extract
  • Add the wet ingredients to the dry ingredients, stirring gently just until combined.
  • Pour the cake batter evenly into the prepared pan, and top with the rhubarb pieces. Sprinkle the top of cake with the turbinado sugar, if using.
    3/4 lb. rhubarb, 2 tablespoons turbinado sugar
  • Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Notes

  • The oil and almond milk may be substituted with whatever you have on hand.
  • I prefer to use coconut sugar in the cake as it’s unrefined, but you can substitute it with the same amount of granulated or packed brown sugar.
  • Do not substitute almond meal for almond flour as they are not interchangeable. Almond meal contains the skins of the almonds and is more coarse, which will affect the texture of the cake.
  • Store leftover cake wrapped tightly at room temperature for up to 3 days, or in the refrigerator for 5-7 days.  Cake may also be frozen for up to 3 months.

Nutrition

Serving: 1g, Calories: 382kcal, Carbohydrates: 39g, Protein: 7g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 19g, Cholesterol: 70mg, Sodium: 236mg, Fiber: 3g, Sugar: 23g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!