Easy Rhubarb Cake

Easy Rhubarb Cake

Couple of weeks back I shared a snap of my photo shoot set up for this Easy Rhubarb Cake on Instagram Stories. It was a lovely, sunny day and slightly passed my lunchtime so you will not be surprised that I ended up scoffing the slice as soon as photos were taken!  Definitely not my everyday working lunch but once in a while it’s ok plus I had to stay true to myself and my “waste not” philosophy so that was that! πŸ™‚

Easy Rhubarb Cake

This cake is really delicious! It’s got a substantial amount of rhubarb in it so it’s slightly tangy and not overly sweet but once it’s baked and cooled you can adjust the sweetness with the appropriate amount of icing sugar to suit your taste. I personally really like this cake with a nice cup of ginger tea but any tea or coffee for that matter will do. If you’d like to make it more of a pudding or dessert simply serve it with lashings of custard and you’re in heaven! There is a good reason why rhubarb & custard are such a classic combination!

With Royal Wedding celebrations only couple of days away, many people will be holding garden and street parties to celebrate together with Harry & Meghan. πŸ™‚ If you are one of them and were deliberating about what to bake, Easy Rhubarb Cake might be your answer. If you are less generous in your portions than me you could easily get 12 lovely slices out of it and make it part of your celebratory spread! And how beautifully seasonal too plus don’t you just love these gorgeous pink rhubarb morsels when you cut into it!

If you are after some other ways of using rhubarb whilst in season, you must try my super refreshing Rhubarb & Ginger Cooler with Mint & Lemon. It is a fantastic, thirst quenching drink, perfect for those hot days when we need extra hydration! I would also highly recommend few more Summery bakes you will love like this Easy Strawberry & Yogurt Cake , these White Chocolate & Almond Blondies with Raspberries or these Strawberry Muffins with White Chocolate Drizzle. They all travel well so would be perfect as part of your picnic fare!

If you are looking for a similar type of super easy, fruity cake but perhaps with more autumnal flavours try this Easy Pear and Fresh Ginger Cake. It’s out of this world delicious and it takes no time at all to make!

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4.67 from 6 votes
Easy Rhubarb Cake
Easy Rhubarb Cake
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins

Slightly tangy and not overly sweet, light and fluffy rhubarb cake with hint of cinnamon! Perfect with a cup of tea! 

Course: Afternoon Tea, Cake, Dessert, Pudding, Treat
Cuisine: British
Keyword: cake, rhubarb
Servings: 8 generous slices
Calories: 404 kcal
Author: Jo Allison
  • 240 g plain flour sieved
  • 220 g vanilla sugar or regular caster sugar
  • 125 ml rapeseed/sunflower/olive oil
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 Tbsp cinnamon or to your taste
  • 500 g rhubarb cleaned and sliced into small chunks
  • 4 large eggs in room temperature
  • icing sugar to serve
  1. Clean rhubarb and cut each stalk into small chunks. Prepare round spring form cake tin (approx. 25cm in diameter or equivalent) by greasing it with oil or butter and lining the bottom with greaseproof paper. Preheat the oven to 180C/350F/gas mark 4.

  2. Put eggs and sugar into the bowl of your food processor and mix on high speed until pale in colour and almost foamy like. Be patient as it will take a good while. 

  3. Once you are happy with consistency very slowly start adding oil through the tube of your food processor mixing constantly.

  4. Sieve flour, baking powder and baking soda together and add in 3 stages to liquid batter in food processor, mixing slowly and only until incorporated after each addition. You might prefer to do this part by folding the flour mixture in by hand using a spatula to avoid overmixing.

  5. Pour the batter into prepared cake tin, spread chunks of rhubarb evenly over the top and sprinkle generously with cinnamon. 

  6. Bake for approx. 45-50 minutes until the stick inserted in the centre of the cake comes out clean and top is nice and golden. Let it cool and serve sprinkled generously with icing sugar. Enjoy!

Recipe Notes
  • If you don't have vanilla sugar you can add 1 tsp of vanilla paste or extract or seeds scraped out from half vanilla pod.Β Check out this postΒ for details on how to make your own vanilla sugar.
  • Feel free to adjust the amount of cinnamon to your taste or leave it out completely if not a fan.
  • Calories are approximate and per 1 slice of cake.Β 

Have you tried my Easy Rhubarb Cake? Leave a comment at the bottom of this post, I love reading them! You can also come and say hello over on my Facebook pageTwitter, Instagram or Google+

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Easy Rhubarb Cake

I’m linking my Easy Rhubarb Cake with the following pages:

Cook Blog Share hosted by Monika at Everyday Healthy Recipes and Jacqui at Recipes Made Easy

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Bake of the Week by Helen at CasaCostello and Jenny at MummyMishaps

Baking Crumbs guest hosted this month by me for lovely Angela of Only Crumbs Remain

Fiesta Friday hosted by Angie and Diann @ Of Goats and Greens

Hijacked By TwinsLink up your recipe of the weekBrilliant blog posts on HonestMum.com    Only Crumbs RemainCasa Costello

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  • Reply Corina Blum

    This sounds absolutely scrumptious Jo! I do love your rhubarb recipes and I always prefer a fruity cake too. The texture of this looks perfect. Thank you so much for sharing with #CookOnceEatTwice!

    May 17, 2018 at 5:55 am
    • Reply joskitchenlarder

      Thank you Corina! I do like fruity cakes especially as starting from now we will be simply moving from one fruit to another, rhubarb, strawberries, raspberries etc. Lots of baking possibilities but I always find the simplest of cakes, like this one, are the ones I go back to time and time again. x

      May 17, 2018 at 11:41 am
  • Reply Karen, the next best thing to mummy

    I have been looking for a different sort of cake to make, now I have one, thanks #brillblogs@_karendennis
    Karen, the next best thing to mummy recently posted…Review of Animal alphabet booksMy Profile

    May 17, 2018 at 9:00 am
    • Reply joskitchenlarder

      Thanks Karen! πŸ™‚ This one is really delicious and so easy to make, I hope you enjoy it!

      May 17, 2018 at 11:44 am
  • Reply Angela / Only Crumbs Remain

    What a gorgeous easy to make seasonal cake Jo – it sounds absolutely delicious – i’m not at all surprised that you had a slice after your photo shoot – I know I would have done too – great idea to enjoy it with ginger tea too given how well they go together. Thankyou for sharing with #BakingCrumbs πŸ˜‰
    Angela xx
    Angela / Only Crumbs Remain recently posted…Raspberry & White Chocolate Ganache TartsMy Profile

    May 17, 2018 at 10:09 am
    • Reply joskitchenlarder

      Thank you Angela πŸ™‚ Sometimes the easiest recipes are the best especially if you want to have something ready quickly plus making sure I put the content of my weekly veg box to good use has been on top of my priorities of late lol One has got to have a hobby lol xx

      May 17, 2018 at 11:49 am
  • Reply Michelle Frank | Flipped-Out Food

    Rhubarb game ON! This cake looks so scrumptious and…er…moist (I hate the word, but there’s really no synonym that works for cake!). I love the serial photos of the perfect bite getting closer and closer! I would totally have snarfed that slice and called it lunch. YUM! #brillblogposts

    May 17, 2018 at 11:52 am
    • Reply joskitchenlarder

      Ha, ha, I’m so with you on “moist” Michele πŸ™‚ but it there is definitely no other word to describe it, so moist be it lol! Thank you for your kind words! πŸ™‚

      May 18, 2018 at 6:49 pm
  • Reply Jenny Paulin

    what a beautiful looking cake Jo. I would happily eat this with a cup of tea right now in fact! thank you for linking up to #Bakeoftheweek x
    Jenny Paulin recently posted…Easy Tomato SoupMy Profile

    May 17, 2018 at 1:00 pm
    • Reply joskitchenlarder

      Thanks Jenny and thanks again for your help linking it up! πŸ™‚ x

      May 18, 2018 at 6:49 pm
  • Reply Eb Gargano | Easy Peasy Foodie

    Oh wow – this cake looks absolutely gorgeous. I wish the rest of my family liked rhubarb. It’s one of the very few things Mr G doesn’t like and the kids are a bit funny about all cooked fruit. Any chance you could post me a slice?? Eb x

    May 17, 2018 at 4:33 pm
    • Reply joskitchenlarder

      Thanks Eb! πŸ™‚ I wish I could, but instead you might have to pop round for a slice! How nice would that be! πŸ™‚ My kids are the same when it comes to fruity cakes like this one and they usually pick the fruit and eat the sponge lol. In this case it’s not possible as rhubarb completely takes it over as it bakes and it’s in almost every single morsel πŸ˜‰ Kids weren’t happy but myself and hubby on the contrary plus we shared the rhubarb love and gave some away otherwise it would have been only us two eating it!!! x

      May 18, 2018 at 7:08 pm
  • Reply jenny walters

    Oh my goodness Jo fruit cake is one of my absolute faves.I would eat the WHOLE thing xx

    May 18, 2018 at 2:03 pm
    • Reply joskitchenlarder

      Lol, Oh Jenny, I would so be able to scoff the lot as well lol, zero self control so we shared it with some lovely people as kids not fans πŸ™ x

      May 18, 2018 at 7:11 pm
  • Reply Jacqui Bellefontaine

    Another fabulous Rhubarb recipe from you Jo. Your cake looks amazing! Im struggling to find time to cook with all my rhubarb, let alone post my recipes. Thank you for linking your recipe to #CookBlogShare

    May 18, 2018 at 3:37 pm
    • Reply joskitchenlarder

      Aw thanks Jacqui! πŸ™‚ I get drip fed rhubarb weekly in my veg box and so far 2 x cooler 1 x cake so quantities are manageable lol. Got another bunch of the pinkiest one yet and made another cooler this afternoon for what is supposed to be lovely and hot(ish) weekend. Are you preserving any? I might try some jam soon if I find the time that is, only one week till half term so might be tight.

      May 18, 2018 at 7:18 pm
  • Reply Kat (The Baking Explorer)

    What a gorgeous looking cake, I love baking with rhubarb

    May 19, 2018 at 8:20 pm
    • Reply joskitchenlarder

      Thanks Kat! 😊 Can’t beat good fruity cake and rhubarb is brilliant to bake with.

      May 21, 2018 at 10:04 am
  • Reply Cat | Curly's Cooking

    I love using rhubarb in cakes, its so delicious and a great way to use up a glut of rhubarb other than in a crumble. Yours looks so tasty and fluffy, I don’t blame you for eating the slice straight away!x

    May 20, 2018 at 6:40 pm
    • Reply joskitchenlarder

      Thanks Cat 😊 I’m generally pretty good when it comes to self-control but put freshly baked goods in front of me and it all goes out of the window! πŸ˜‚ This cake was well worth it though πŸ˜€ x

      May 21, 2018 at 10:08 am
  • Reply Amanda | Icing Insight

    Wow what a stunning cake! I’m surprised you only had one slice after shooting, it looks so perfect and moist I think I’d have had the whole thing! Can’t wait to try it πŸ™‚ xo

    May 24, 2018 at 9:40 pm
    • Reply joskitchenlarder

      Aw thank you Amanda! πŸ™‚ This cake is such an easy and delicious fruity treat, I will be making it again soon! Hope you like it too! πŸ™‚ xx

      May 27, 2018 at 7:42 pm
  • Reply Laura Chant

    Was so excited to try this cake, but it hasn’t gone as well as I hoped. I followed the recipe and had all the ingredients apart from any vanilla paste/seeds – which the cake sponge definitely needs. I found though that I had to leave the cake in the oven longer than advised before my skewer came out clean. It ended up being in there for an hour and 20 mins and when we came to try it, the bottom and edges were pretty dry. Nothing a drowning in custard won’t solve! Will definitely be trying it again, but any tips would be welcome

    August 16, 2018 at 9:21 pm
    • Reply joskitchenlarder

      Hi Laura, I’m sorry to hear that it hasn’t completely gone to plan with the cake. One thing that springs to mind regarding skewer not coming out clean is that perhaps it wasn’t the cake that wasn’t baked but perhaps moist rhubarb when you were checking? If the skewer is wet but there isn’t any visible cake batter on it and you are close to the baking time stated in the recipe the chance is it is baked so it’s good to check in few places. If it is indeed the cake I would put it back in for additional 5 minutes at a time and check again. Also was the size of your cake tin as stated in the recipe? I used spring form approx. 25cm in diameter so anything smaller and the baking time would need to be longer as the cake will be taller. Sometimes it also comes down to the oven I’m afraid. I hope that helps a bit and your next attempt will be less dry. I’m glad you ended up enjoying it with lashings of custard though :). All the best. Jo x

      August 17, 2018 at 8:51 am

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