Easy Rhubarb Cake: Better Than Takeout

Easy Rhubarb Cake is a family favorite that’s better than takeout. After making it dozens of times, I’ve perfected the tender crumb and tart rhubarb flavor. Jump to the recipe card or keep reading for my best tips, like how to prevent a soggy bottom. If you love recipes like this, you’ll also enjoy Jalapeno Popper Twice Baked Potatoes and Spicy Jalapeño Chicken.

What You'll Need for Easy Rhubarb Cake: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups chopped rhubarb
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: Powdered sugar for dusting
• Optional: Whipped cream or vanilla ice cream for serving

How to Make Easy Rhubarb Cake: Better Than Takeout

1. Preheat oven: Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In a large bowl, mix melted butter, eggs, and vanilla extract until well combined.
4. Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in rhubarb: Gently fold in the chopped rhubarb.
6. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy with whipped cream or vanilla ice cream.

Storing & Reheating Easy Rhubarb Cake: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days Make-ahead tip: Prepare the batter up to 1 day ahead and store in the fridge. Bake as directed when ready.

Freezing Easy Rhubarb Cake: Better Than Takeout

Freeze for up to 2 months

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes Microwave: Reheat in the microwave for 15-20 seconds

Recipe Notes

• Chef tip: To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Substitute the rhubarb with an equal amount of diced apples for a different flavor profile.
• Make-ahead: Prepare the batter up to 1 day ahead and store in the fridge. Bake as directed when ready.
• Scaling: This recipe can be doubled and baked in a 9×13-inch (23x33cm) pan for 55-60 minutes.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Easy Rhubarb Cake: Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

50 mins

⏳

Total

1 hour

🍽

Serves

8 servings

🥗

Diet

Gluten-free (with substitution)

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups chopped rhubarb

Seasonings

• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Optional Toppings

• Powdered sugar for dusting
• Whipped cream or vanilla ice cream for serving

Instructions

1. Preheat oven: Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In a large bowl, mix melted butter, eggs, and vanilla extract until well combined.
4. Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in rhubarb: Gently fold in the chopped rhubarb.
6. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy with whipped cream or vanilla ice cream.

Notes

• Chef tip: To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Substitute the rhubarb with an equal amount of diced apples for a different flavor profile.
• Make-ahead: Prepare the batter up to 1 day ahead and store in the fridge. Bake as directed when ready.
• Scaling: This recipe can be doubled and baked in a 9×13-inch (23x33cm) pan for 55-60 minutes.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days
• Freezer: Freeze for up to 2 months
• Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes
• Microwave reheat: Reheat in the microwave for 15-20 seconds
• Make ahead: Prepare the batter up to 1 day ahead and store in the fridge. Bake as directed when ready.

Nutrition Per Serving

• Calories: 270
• Protein: 4g
• Fat: 8g
• Carbs: 45g
• Fiber: 1g
• Sugar: 25g
• Sodium: 160mg
• Cholesterol: 80mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Rhubarb Cake: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Rhubarb Cake: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!