A delicious, fluffy rhubarb cake absolutely perfect for the spring or summer months! The tartness and bite of each piece of rhubarb is a delicious contrast to the sweet vanilla sponge - it doesn't get any better!
Prep time: PT20M
Cook time: PT45M
Total time: PT65M
Rating
5 stars (14 reviews)
Keywords
fluffy, fruity, rhubarb, simple, spring, summer, tart, vanilla
Ingredients
200 grams chopped fresh rhubarb ((2-3 stalks))
1 1/2 tbsp granulated sugar
2 large eggs ((room temperature))
200 grams (1 cup) granulated sugar
250 grams (~2 cups) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
120 ml (1/2 cup) vegetable oil
120 ml (1/2 cup) milk
Demarara sugar ((optional))
Categories
Dessert
Cuisine
Danish
Steps
Preheat oven to 350 degrees F (175 degrees C).
Butter/oil a baking tin (we used a 9-inch round tin) and cut out a sheet of parchment paper in a circle to cover the bottom.
Mix together the chopped fresh rhubarb and 1.5 tbsp of granulated sugar. Let this marinate while you mix the rest of the cake batter.
Beat eggs and granulated sugar together until light in color and doubled or tripled in size. Use a stand mixer with a whisk attachment, or an electric hand mixer - it will be more difficult to whisk by hand, but it can be done!
Meanwhile, mix together dry ingredients (flour, baking powder, salt) in a separate bowl.
Mix together vanilla extract, milk, and oil in a liquid measuring cup to make it easier to pour.
Alternate adding in wet ingredients and dry ingredients, adding half of each at a time.
Fold into the mixture with a rubber spatula or mix on low speed in the stand mixer.
Add most of the chopped rhubarb and sugar to the cake batter, reserving a small amount that you will add on top. Fold the batter a few times to make sure the rhubarb is evenly distributed, but try not to overmix at this point.
Pour the batter into your baking tin.
Sprinkle the remaining rhubarb over the top of the cake. You can also sprinkle some demarara sugar for a bit of crunch, but that is totally optional!
Bake for 40-45 mins, or until a cake tester emerges clean from the center of the cake. (Baking time will depend on your baking tin and oven. A shallower, larger cake tin will take less time, while a smaller but deeper tin may take longer. Glass tins also tend to take longer than dark, nonstick ones. Ovens range, so keep an eye on the cake!)
Remove from cake tin after about 5 minutes and let cool (we let ours cool on a wire rack). Slice and enjoy!
Reviews
Brittany on 2025-07-26 (5 stars): This cake is moist, sweet, but not too sweet and takes me back to my childhood of baked goods in the Czech Republic. Thank you for a wonderful recipe that helps me use up an abundance of summer rhubarb.
Andrew Stott on 2025-07-24 (5 stars): Lovely cake, very tasty. Recipe very straightforward and unusually for me the timings worked. I was concerned that my batter was a bit thick but it turned out fine.Thank you
Geri on 2025-07-04 (5 stars): Great cake! I happened to have quite a lot of fresh strawberries around so I added them and lessened the rhubarb. I loved how it came out. My glass pan did take longer to bake (an extra 20 mins), so really appreciate you mentioning it. Thank you for sharing your recipe. Looking forward to baking another one soon!
Georgina Earl on 2025-06-21 (5 stars): Made this today and oh! I think this is one of my favourites. I had a slightly warm piece with vanilla ice cream - heaven. As I live alone I am going to pre cut and freeze. I hope it freezes well.
