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!

Rhubarb is one of the ingredients that I look forward to the most every spring and summer.  I love using it in recipes like my Strawberry Rhubarb Jam and Rhubarb Crumble Bars to name a few. 🙂

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

front shot of rhubarb cake on a marble server

Why you’ll love this recipe

  • This cake is light and fluffy with the heartiness of almond flour, and flavors of vanilla, orange and tangy rhubarb.  
  • This is an easy cake recipe that takes only 15 minutes of prep.
  • If you’re a fan of rhubarb, you will love this cake!  It’s a beautiful way to showcase rhubarb — create a pattern with the rhubarb stalks or simply line them up for an elegant display.
  • This easy rhubarb cake is 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 — check the recipe notes for more details.

  • All purpose flour
  • Almond flour
  • Baking powder
  • Baking soda
  • Salt
  • Eggs
  • Olive oil
  • Coconut sugar
  • Almond milk
  • Orange zest
  • Vanilla extract
  • Rhubarb
  • Raw turbinado sugar

How to make Rhubarb Cake

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

Prepare the batter:

rhubarb cake batter prep collage 1

  • 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.

rhubarb cake batter collage before and after mixing in the dry ingredients

  • Add the dry ingredients to the wet ingredients and stir just until incorporated.

Assemble the cake

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.  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.

What’s the difference between almond flour and almond meal?

  • Almond meal contains the skins of the almonds and is more coarse than almond flour, which will affect the texture of the cake.  Do not substitute almond meal for almond flour as they are not interchangeable.

overhead of sliced rhubarb almond cake

Serving Suggestions

  • Serve this easy rhubarb cake with vanilla ice cream or fresh 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

  • Your favorite oil may be substituted for the olive oil.
  • The almond milk may be substituted with whatever milk 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.

A slice of rhubarb cake on a plate

More rhubarb recipes:

 

Yield: 8 servings

Rhubarb Cake

slice of rhubarb cake on a plate with vanilla ice cream

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!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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
  • 1/2 cup olive oil
  • 3 large eggs
  • 1/2 cup almond milk
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 3/4 lb. rhubarb (5-6 stalks)
  • 2 tablespoons turbinado sugar

Instructions

  1. Preheat the oven to 350 degrees and generously grease a 9" springform pan.
  2. In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt.
  3. 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.
  4. Add the wet ingredients to the dry ingredients, stirring gently just until combined.
  5. 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.
  6. 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 Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 382Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 70mgSodium: 236mgCarbohydrates: 39gFiber: 3gSugar: 23gProtein: 7g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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