This easy rhubarb cake is stuffed with lots of fresh rhubarb and flavored with vanilla. It comes together quickly – it´s a perfect dessert to enjoy rhubarb season.
Try also my quick and easy strawberry bread.
Ingredients:
The ingredients for this rhubarb cake are really simple and easy to get. The cake is just flavored with vanilla and the yogurt adds amazing moistness to the cake.
It’s important to use thick yogurt. I don’t mean really thick Greek-style yogurt, just regular good-quality yogurt that is not completely runny.
How to make easy rhubarb cake step by step:
Start with preparing all the ingredients. It’s important that the eggs, yogurt, and butter are at room temperature. This means you should take them out of the fridge about 1-2 hours before you want to start making the cake.
Prepare the cake pan by buttering it and lining it with baking paper. You can use a 9×5 inch loaf pan (23×13 cm) or 10×4.5 inch (25.5×11.5cm) pan.
Preheat the oven to 350 °F / 180 °C / Gas Mark 4, no fan. Adjust the baking rack to the second lowest position.
STEP 1: In a big mixing bowl cream the cut into cubes butter with sugar, which means: beat 1 and 3/4 sticks butter (7oz/200g) with 1 cup granulated sugar (7oz/200g) sugar using a paddle attachment for about 3 minutes over low speed or until the mixture is light and fluffy.
STEP 2: Add 3 large eggs to the bowl.
STEP 3: Beat for a couple of minutes until they are combined with the butter-sugar mixture.
STEP 4: In another medium bowl stir 2 cups all-purpose flour (9.2oz/260g) with 2 ts of baking powder and a pinch of salt. Measure out 2/3 cup yogurt (5.8oz/165g).
Add 1/2 of the flour mixture to the batter bowl, mix until almost combined (with a whisk or with a mixer at low speed).
Add 1/2 of the yogurt and mix gently until almost combined.
Add the remaining 1/2 of the flour mixture and mix until almost combined.
Add the remaining 1/2 of the yogurt and 2 ts of vanilla extract, mix until combined.
STEP 5: Wash 10 oz/300g rhubarb, pat it dry with paper towels, cut it into 1/2-inch (1cm) pieces (there is no need to peel the rhubarb), toss with 2 tablespoons of flour. Using a silicone spatula, fold 3/4 of the rhubarb into the batter.
STEP 6: Transfer the batter into the baking pan, even out the surface with the spatula. Place the remaining 1/4 of the rhubarb on top of the batter, press it slightly in.
BAKE THE CAKE:
Move the baking rack to the second lowest position and bake the cake for about 60-70 minutes or until a wooden skewer (cake tester) inserted in the middle of the cake comes out clean. After about 55 minutes of the baking time check if the cake is not browning too much. If so, cover it loosely with a piece of aluminum foil.
Take the cake out of the oven and leave it for 10 minutes in the baking pan. Then take the cake out of the pan and leave on a cooling rack for a minimum of 20-30 minutes until cooled down (best would be if the cake is completely cooled down, but it’s ok if just slightly warm).
Sprinkle the cake with powdered sugar and slice it into servings.
Enjoy!
Storage and freezing:
This cake is best enjoyed on the same day its made. The cake itself taste also amazing the next day but the rhubarb look a little less appealing.
This cake freezes very well. You can freeze it whole or just the slices. Wrap the cake in plastic foil or put in a closed container and freeze for up to 6 months. Thaw in the fridge then warm up in the oven.
Other rhubarb recipes you may like:
Easy Rhubarb Cake
Ingredients
for the cake:
- 1 3/4 sticks butter 7oz/200g, at room temperature
- 1 cup granulated sugar 7oz/200g
- 3 large eggs at room temperature
- 2/3 cup yogurt* 5.8oz/165g, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour 9.2oz/260g, scooped and leveled
- 2 teaspoons baking powder
- a pinch of salt
additionally:
- 10 oz/300g rhubarb
- 2 tablespoons flour
Instructions
- Prepare all the ingredients (remember that the eggs, yogurt, and butter must be at room temperature so take them out of the fridge about 1-2 hours before making the cake).
- Prepare a 9×5 inch loaf pan (23×13 cm) or 10×4.5 inch (25.5×11.5cm) by buttering it and lining it with parchment paper.
- Preheat the oven to 350 °F / 180 °C / Gas Mark 4, no fan.
- In a big mixing bowl cream the cut into cubes butter with sugar, which means: beat the butter with sugar using a paddle attachment for about 3 minutes over low speed or until the mixture is light and fluffy.
- Add the eggs to the bowl and beat for a couple of minutes until they are combined with the butter-sugar mixture.
- In another medium bowl stir the flour with baking powder and salt.
- Add 1/2 of the flour mixture to the batter bowl, mix until almost combined (with a whisk or with a mixer at low speed).
- Add 1/2 of the yogurt and mix gently until almost combined.
- Add the remaining 1/2 of the flour mixture and mix until almost combined.
- Add the remaining 1/2 of the yogurt and the vanilla extract, mix until combined.
- Wash the rhubarb, pat it dry with paper towels, cut it into 1/2-inch (1cm) pieces (there is no need to peel the rhubarb), toss with 2 tablespoons of flour.
- Using a silicone spatula, fold 3/4 of the rhubarb into the batter.
- Transfer the batter into the baking pan, even out the surface with the spatula.
- Place the remaining 1/4 of the rhubarb on top of the batter, press it slightly in.
- Move the baking rack to the second lowest position and bake the cake for about 60-70 minutes or until a wooden skewer (cake tester) inserted in the middle of the cake comes out clean. After about 55 minutes of the baking time check if the cake is not browning too much. If so, cover it loosely with a piece of aluminum foil.
- Take the cake out of the oven and leave it for 10 minutes in the baking pan. Then take the cake out of the pan and leave on a cooling rack for a minimum of 20-30 minutes until cooled down (best would be if the cake is completely cooled down, but it's ok if just slightly warm).
- Sprinkle the cake with powdered sugar and slice it into servings.
- Enjoy!
Notes
- * The yogurt should be thick. I used regular plain yogurt (not Greek yogurt which is really thick) but it was rather creamy and not runny.
- Butter should be soft, at room temperature so that it can be creamed with sugar until fluffy (otherwise it would be hard to do).
- If the eggs and yogurt and not at room temperature the batter can separate (it will have clumps). Although it won’t look very nice you can bake the cake and it will be still delicious (the texture of the cake will be a little less perfect and a little more dense but the cake still will be good).
- Storage: This cake is best enjoyed on the same day its made. The cake itself tastes also amazing the next day but the rhubarb looks a little less appealing.
- Freezing: This cake freezes very well. You can freeze it whole or just the slices. Wrap the cake in plastic foil or put in a closed container and freeze for up to 6 months. Thaw in the fridge then warm up in the oven.
- Calories count = 1/10 of the recipe (1 serving = 1 thick slice).
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
2 Comments
Bianca
21 May 2021 at 16:02This was seriously sooo good. I followed the recipe exactly and it came out perfectly! A touch of sweetness and some tartness from the rhubarb to balance it out. Will absolutely be making this again soon, thank you for the recipe!
Aleksandra
21 May 2021 at 16:59You’re welcome, thank you for such a great comment, I’m glad you liked it!