Rhubarb Cake Recipe (Easy, Moist & Old-Fashioned Style)

There’s something irresistibly nostalgic about a good old-fashioned rhubarb cake. The tartness of rhubarb paired with soft, fluffy sponge and just the right touch of sweetness makes this dessert a timeless favourite. Whether you're new to baking or a seasoned pro, this easy rhubarb cake recipe brings out the best in seasonal rhubarb, transforming it into a moist, crowd-pleasing cake you'll bake again and again.

Serve it warm with custard, or let it cool and enjoy it alongside a glass of something a little stronger—like this homemade rhubarb gin for a delightfully grown-up twist.

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🍎 Why Rhubarb Cake Is So Special

Rhubarb is one of those ingredients that signals the arrival of spring in the UK. Its vivid pink stalks add brightness to your kitchen and a unique tangy flavour that balances beautifully with sugar and vanilla.

This cake is:

• Moist and tender, thanks to sour cream (or yoghurt)
• Simple to prepare, with everyday ingredients
• Versatile, great as a dessert, tea-time treat, or even breakfast slice
• Seasonally fresh, making the most of spring and early summer produce
• Perfect for sharing, with family, friends or your local bake sale

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🍲 Ingredients (Serves 8–10)

• 250g rhubarb, trimmed and chopped into 2cm pieces
• 200g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• 125g unsalted butter, softened
• 200g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 120ml sour cream (or Greek yoghurt)
• 2 tbsp demerara sugar (for topping)

Optional:

• Zest of 1 orange (for added brightness)
• 1 tsp ground cinnamon (for warmth)

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👩‍🍳 Instructions

1. Prep the Rhubarb

Toss the chopped rhubarb in a tablespoon of sugar and set aside. This helps release moisture and soften the sharpness. You can also add a bit of orange zest here if using.

2. Preheat and Prepare

Preheat your oven to 180°C (160°C fan)/350°F. Grease and line a 20cm round cake tin with baking paper. You can also use a springform tin for easier release.

3. Mix the Dry Ingredients

In a bowl, whisk together flour, baking powder, bicarb, and salt. Add cinnamon here if you’re using it.

4. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar until pale and fluffy (about 2–3 minutes). This step incorporates air and gives the cake lift.

5. Add Eggs and Vanilla

Add eggs one at a time, beating well after each. Stir in the vanilla extract. The mixture may look a little split—don’t worry, it will come together with the flour.

6. Combine Wet and Dry

Fold in half the flour mixture, then the sour cream, followed by the rest of the flour. Don’t overmix—just combine until there are no dry patches.

7. Add Rhubarb

Gently fold in the rhubarb, leaving a few pieces to scatter on top. Coating the rhubarb in a spoonful of flour before adding can help prevent it from sinking.

8. Bake

Pour the batter into the tin, level the top, and sprinkle with demerara sugar and remaining rhubarb. Bake for 40–45 minutes until golden and a skewer comes out clean.

9. Cool and Serve

Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm with custard or cold with tea. It's also lovely with a dollop of crème fraîche or Greek yoghurt.

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☕ Expert Tips

• Avoid soggy bottoms: Toss rhubarb in flour before folding it into the batter.
• Make it dairy-free: Use plant-based butter and coconut yoghurt.
• Freeze it: This cake freezes beautifully for up to 2 months.
• Double it: This recipe can be doubled for a 9x13-inch traybake. Adjust baking time to 50–60 minutes.
• Rhubarb too sour? Add a bit of chopped strawberry to sweeten naturally.

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🍰 Serving Suggestions

• Warm with vanilla custard
• Topped with whipped cream and fresh strawberries
• As a brunch cake with a cup of Earl Grey
• Toasted the next day with a pat of butter
• Served with rhubarb compote for extra tang

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❓ FAQs - Rhubarb Cake Recipe

Can I use frozen rhubarb?
Yes, but thaw and drain it well to avoid extra moisture.

What flour is best for rhubarb cake?
Plain flour works perfectly. Self-raising can be used, just omit the baking powder and bicarb.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend and add an extra egg for structure.

How do I store leftovers?
Keep in an airtight container for up to 3 days or refrigerate for longer freshness.

Is it too tart for kids?
The sugar balances the tartness, but you can increase it slightly or pair with custard.

Can I use other fruits?
Yes! Try mixing in raspberries, chopped apples or strawberries with the rhubarb.

Why is my cake sinking in the middle?
It could be underbaked or overmixed. Ensure your oven is fully preheated and avoid opening the door too early.

Do I need to peel rhubarb?
Not usually. Young, fresh rhubarb doesn't need peeling. Older stalks may have stringy bits you can remove.

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This old-fashioned rhubarb cake is simplicity at its finest. With its fluffy crumb, tangy hits of rhubarb and crunchy sugar topping, it’s a dessert worth sharing—if you can resist keeping it all to yourself!