Classic Jammy Rhubarb Cake

This tender rhubarb cake celebrates spring's most beloved tart stalk in a moist, buttery crumb that pairs perfectly with morning coffee. The natural tang of rhubarb creates pockets of jammy sweetness throughout the cake, balancing the rich butter and vanilla base with its signature brightness.

I first created this cake during a spring weekend when my garden's rhubarb was practically bursting from the ground. Since then, it's become my signature spring baking tradition that friends now request the moment rhubarb season arrives.

Ingredients

• Half and half provides richness without making the cake too heavy use cream for extra indulgence or buttermilk for tangier results
• Lemon juice activates with the dairy creating a homemade buttermilk effect that tenderizes the crumb
• Room temperature butter ensures proper creaming with sugar for maximum fluffiness always let sit out for at least an hour
• Granulated sugar balances rhubarb's natural tartness while creating a delicate crackly top
• Vanilla extract adds warmth and depth opt for pure rather than imitation for best flavor
• All purpose flour creates the perfect structure tossing some with rhubarb prevents sinking during baking
• Baking powder provides the ideal rise without complicating the recipe
• Thinly sliced rhubarb distributes evenly for perfect pockets of tang throughout choose bright pink stalks for visual appeal

Step-by-Step Instructions

Prepare Your Pan

Butter your baking dish thoroughly to prevent sticking. The parchment paper sling is worth the extra minute of effort as it makes removing and slicing the finished cake dramatically easier. Ensure the paper hangs over two sides for easy lifting.

Create Buttermilk Mixture

Combining half and half with lemon juice might look concerning as it curdles slightly this is exactly what you want. Let this mixture sit while preparing other ingredients to develop tanginess that enriches the cake's flavor profile.

Cream Butter and Sugar

This critical step incorporates air into your batter creating lightness. Beat for a full 3 to 5 minutes until the mixture becomes noticeably paler and fluffier. The sugar crystals create tiny air pockets that expand during baking.

Prepare Rhubarb

Tossing rhubarb with a tablespoon of flour creates a light coating that suspends the pieces throughout the batter rather than sinking to the bottom. Cut slices uniformly about 1/4 inch thick for even baking.

Combine Wet and Dry Ingredients

The alternating method of adding flour then liquid then flour again prevents gluten from overdeveloping which could make your cake tough. Mix just until combined stopping the moment the flour disappears.

Top and Bake

Sprinkle sugar across the top in an even layer for a delicate sweet crust that contrasts beautifully with the moist interior. The cake is done when the center springs back lightly when touched and edges pull slightly from the pan.

Save

The tartness of rhubarb holds a special place in my heart. My grandmother grew massive rhubarb plants along her garden fence and picking those ruby stalks always meant something delicious was coming. This cake captures that memory perfectly the moment the aroma fills my kitchen I'm transported back to her farmhouse table.

Storing Your Rhubarb Cake

This cake maintains its moisture remarkably well unlike many baked goods that dry out quickly. Store at room temperature under a cake dome or wrapped in foil for up to three days. The flavor actually develops and deepens overnight as the rhubarb continues to release its juices into the surrounding cake. For longer storage refrigerate up to a week or freeze individual slices between parchment paper in an airtight container for up to three months.

Seasonal Variations

While classic rhubarb shines solo in this recipe seasonal adaptations create entirely new experiences. Summer brings opportunities to fold in fresh berries raspberries offer brilliant color contrast while blueberries provide bursts of sweetness. Fall versions excel with diced apples and warming spices like cinnamon and nutmeg. Winter adaptations might include orange zest and cranberries for holiday brightness. Each variation maintains the basic structure while celebrating seasonal produce at its peak.

Serving Suggestions

This versatile cake transforms depending on accompaniments. For breakfast serve warm slices with a dollop of Greek yogurt and honey drizzle. As a brunch centerpiece present the whole cake on a pedestal stand dusted with powdered sugar. For dessert warm slightly and top with vanilla bean ice cream or lightly sweetened whipped cream. A citrus glaze made from powdered sugar and lemon juice creates an elegant finishing touch for special occasions.

History of Rhubarb Baking

Rhubarb has a fascinating culinary history particularly in rural American farmhouse cooking. Often called pieplant rhubarb thrived in home gardens providing reliable spring produce when little else was available. Resourceful home bakers incorporated it into everything from preserves to simple cakes like this one. These recipes typically passed through generations with each family adapting ingredients based on availability. This particular style of single layer breakfast cake represents a tradition of practical yet delicious baking designed to use seasonal abundance without waste.

Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this cake. Thaw it completely and pat dry with paper towels to remove excess moisture before tossing with flour and folding into the batter. You may need to extend the baking time by 5-10 minutes if using frozen rhubarb.

→ What can I substitute for half and half?

Several dairy options work beautifully in this cake. Try buttermilk for a tangier flavor, or use a mixture of half Greek yogurt and half milk for a lighter alternative. Full-fat milk will also work in a pinch, though the cake may be slightly less rich.

→ How should I store leftover rhubarb cake?

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, cut into portions and freeze in an airtight container with parchment between layers for up to 3 months. Thaw at room temperature or gently reheat before serving.

→ Why do you toss the rhubarb with flour before adding to the batter?

Coating the rhubarb pieces with flour helps prevent them from sinking to the bottom of the cake during baking. This technique ensures the fruit distributes evenly throughout the cake, creating those delicious jammy pockets in every slice.

→ Can I add other flavors to complement the rhubarb?

Absolutely! Cinnamon is a classic addition—mix it with the sugar topping for a subtle warmth. Other complementary flavors include orange or lemon zest in the batter, a pinch of cardamom, or a dash of almond extract alongside the vanilla. Strawberries also pair beautifully with rhubarb if you want to use a combination of fruits.

→ Is this cake suitable for freezing?

Yes, this rhubarb cake freezes exceptionally well. Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap followed by aluminum foil or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature before serving.