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+ servings
Rhubarb cake on a marble board

Rhubarb Cake

Rhubarb cake is perfect for rhubarb lovers! It's moist and fluffy with tender chunks of rhubarb and the flavors of orange and vanilla.  It's an easy spring dessert that takes 15 minutes of prep!
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Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup almond flour sub with additional 1/2 cup all purpose flour (texture will vary slightly)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup unsalted butter softened
  • 1 cup coconut sugar sub with maple sugar, granulated or packed brown sugar
  • 1 tablespoon orange zest
  • 2 large eggs room temperature
  • 1 cup buttermilk see notes to make homemade buttermilk
  • 1 teaspoon vanilla extract
  • 3/4 lb. rhubarb chopped into 1/2" pieces (about 5-6 stalks); reserve one stalk to decorate the top of the cake if desired
  • powdered sugar, for garnish optional

Instructions 

  • Preheat the oven to 350 degrees and generously grease a 9" springform pan.
  • In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt.
    1/2 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt, 1 1/2 cups all purpose flour
  • In a medium bowl, cream the butter, sugar and orange zest with a mixer on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time on low speed just until incorporated, then beat in the vanilla.
    1/2 cup unsalted butter, 1 cup coconut sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon orange zest
  • With the mixer on low speed, add 1/3 cup dry ingredients alternately with 1/2 cup of the buttermilk, beginning and ending with the flour mixture, mixing just until combined after each addition. Be sure to scrape the sides of the bowl as needed. Gently fold in the rhubarb.
    1 cup buttermilk, 3/4 lb. rhubarb
  • Pour the cake batter evenly into the prepared pan and smooth with a baby offset spatula. Top with rhubarb pieces, if using for decoration, and bake for 40-50 minutes. until a toothpick inserted into the center comes out clean. Cool completely on a wire rack, then remove from the pan and serve. Enjoy!
    powdered sugar, for garnish

Notes

  • Pro tip: Cut the butter into small cubes and let stand at room temperature to soften it faster. Place the eggs in a bowl of lukewarm water to bring to room temperature faster.
  • Fresh or frozen rhubarb may be used. If frozen, thaw it completely and blot it dry with paper towels. Reserve one stalk to create a design on top of the cake, or chop it and fold it into the cake batter with the rest.
  • 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.
  • Dairy-free option. Substitute the butter with your favorite oil and make dairy-free buttermilk by combining your favorite non-dairy milk with 1 tablespoon of lemon juice or apple cider vinegar and let stand 10 minutes. You won't need a mixer -- simply whisk the wet ingredients together well, then fold in the flour mixture followed by the rhubarb.

Nutrition

Serving: 1slice, Calories: 340kcal, Carbohydrates: 41g, Protein: 7g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 80mg, Sodium: 286mg, Potassium: 211mg, Fiber: 2g, Sugar: 15g, Vitamin A: 518IU, Vitamin C: 4mg, Calcium: 130mg, Iron: 2mg

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!