As I was walking through the garden yesterday, I noticed that the rhubarb was ready to cut….which means it is time to bake a rhubarb cake. Rhubarb cake is my absolute favorite cake! If you have never tried rhubarb, this is the recipe for you.
The rhubarb adds a wonderful tart flavor to cake that you will love. The texture and flavor is irresistible. Family, who thought they hated rhubarb (but probably had never actually tried it), were asking for the recipe after tasting it. It is also great in muffins!
To make the cake, start by mixing up the cake batter, cutting up the rhubarb and mixing it with sugar and jello, and making the crumble. I often make a one-half batch, which works with a pie dish or 8 x 8 baking dish.
Fold the rhubarb mixture into the cake batter.
Spread the cake and rhubarb mixture in a prepared baking dish. This is a family recipe that we have been making for years!
Sprinkle the crumble on top. I add a bit of additional sanding sugar – I love the extra sparkle and crunch.
Bake for about 40 minutes….absolute heaven!
Look at that beautiful moist texture – and such a pretty color!
Serve warm, with just a bit of cream poured over it, if desired. You will love it! Enjoy!
Rhubarb Cake
Ingredients
Cake
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs, well beaten
- 3 cups flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
Rhubarb Mixture
- 4 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 3 ounce package strawberry jello
- 1/2 cup sugar
Crumble
- 1/4 cup flour
- 1/2 cup sugar
- 3 tablespoons butter
- sanding sugar, optional
- cream to pour on top, optional
Instructions
Cake
- Preheat oven to 375 degrees and lightly spray 9 x 13 pan with vegetable spray. (You can half the recipe and place in 9 x 9-inch pan or pie dish. Pictures reflect one-half batch.)
- Cream 1/2 cup softened butter with 1 1/2 cup sugar. Add eggs and beat to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add 1/4 of dry ingredient mixture to the creamed mixture. Stir just enough to combine. Then add 1/3 of the milk, stirring only to combine. Repeat using, ending with flour mixture. Add vanilla, stir just to combine.
Rhubarb Mixture
- Mix rhubarb pieces with 1/2 cup sugar and strawberry jello, stir to combine. Fold gently into cake mixture.
- Smooth into prepared 9 x 13 pan.
Crumble
- Crumble 1/4 cup flour, 1/2 cup sugar and 3 tablespoons butter together with pastry blender or fingers. Sprinkle over cake.
- Bake at 375 degrees for 35-40 minutes, until toothpick comes out clean.
- Serve warm. Traditionally, a bit of cream is poured over the top. Enjoy!
