Thank you so much for joining me here today! I’m especially excited to share this gem with you because it’s one of those down-home recipes that wraps you in warmth with every bite. Right after the H1, let me tell you loud and clear: Moist Rhubarb Cake is the perfect balance of sweet, tangy, and tender. It’s an old-fashioned dessert that never goes out of style, and if you’ve never baked with rhubarb before, you’re in for a treat!

This humble yet heavenly cake is ideal for spring and early summer, when rhubarb is at its best. Whether you’re serving it at a family gathering, packing it for a picnic, or sneaking a slice for breakfast (I won’t tell), this cake delivers big comfort in every forkful. Don’t forget to subscribe below to have this recipe sent straight to your inbox—along with more seasonal favorites I know you’ll love!

What Is Moist Rhubarb Cake?

Moist Rhubarb Cake is a classic single-layer cake made with diced fresh rhubarb folded into a rich, buttery batter. It’s sweetened with sugar and sometimes finished with a cinnamon-sugar topping or even a brown sugar crumble. The cake itself is soft, tender, and—true to its name—wonderfully moist thanks to the moisture-rich rhubarb and often a touch of buttermilk or sour cream.

It’s one of those vintage recipes passed down through generations—and one taste will tell you why. It’s rustic, easy, and completely irresistible.

Reasons to Love This Rhubarb Cake

Super moist texture from the rhubarb and buttermilk
Sweet with a tart twist that keeps it interesting
One-bowl batter—no fuss, no mixer required
Perfect for snacking, brunch, or dessert
Freezes beautifully so you can enjoy a taste of spring any time

What Does It Taste Like?

This cake hits all the right notes—think rich vanilla butter cake with pockets of juicy, tart rhubarb that almost melt into the crumb. A little sugar on top adds crunch, and if you go the cinnamon route, it adds a warm, spiced finish that makes the whole house smell incredible while it bakes.

Sweet, tangy, buttery, and soft… anything but boring!!

Health Benefits of Rhubarb (Yes, Cake Can Be Good-ish)

Okay, it’s cake—but rhubarb brings some legit nutrition to the party:

Low in calories but high in fiber
Rich in vitamin K and antioxidants
A natural source of tartness that lets you use less sugar overall

And hey, there’s fruit in it. That counts, right?

Ingredients You’ll Need

2 cups diced fresh rhubarb
1½ cups granulated sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk (or use 1 cup milk + 1 tbsp lemon juice)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Optional Cinnamon Sugar Topping:

¼ cup sugar + 1 teaspoon ground cinnamon

Tools You’ll Need

Mixing bowls
Rubber spatula or wooden spoon
9×13-inch baking dish
Measuring cups and spoons
Knife and cutting board (for the rhubarb)

Ingredient Additions and Substitutions

Want to tweak it? Here are some easy ways to make it your own:

Use sour cream instead of buttermilk for extra richness.
Add chopped strawberries for a sweet balance to the tart rhubarb.
Toss in walnuts or pecans for a bit of crunch.
Top with brown sugar crumble if you want it even more decadent.
Make it gluten-free with a 1:1 gluten-free flour blend.

How to Make Moist Rhubarb Cake (Step-by-Step)

Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
Cream the butter and sugar in a large bowl until light and fluffy.
Add egg and vanilla, mixing well to combine.
Stir in buttermilk, then add flour, baking soda, and salt. Mix until just combined.
Fold in the rhubarb gently. The batter will be thick—this is normal!
Spread into the baking dish, smoothing the top with a spatula.
Sprinkle with cinnamon sugar or your preferred topping.
Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden.
Cool in pan before slicing and serving.

What to Serve With Rhubarb Cake

This cake is so versatile—it can be dressed up or down depending on the occasion:

A dollop of whipped cream or vanilla ice cream for dessert
A cup of coffee or tea for a cozy afternoon treat
Strawberry sauce or fresh berries on top for extra color and flavor

Tips for the Best Moist Rhubarb Cake

Use fresh rhubarb when possible—frozen works too, but thaw and drain it well first.
Don’t overmix the batter—you want a tender crumb.
Let the cake cool before slicing—it’s softer when warm and needs time to set.
Store covered at room temp for up to 2 days, or refrigerate for longer freshness.

Storage Instructions

Room temperature: Store tightly covered for up to 2 days.
Fridge: Store up to 5 days—just let it come to room temp before serving.
Freezer: Freeze slices in an airtight container for up to 3 months. Thaw overnight or warm in the microwave.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Thaw it first and pat dry to prevent excess moisture in the batter.

Can I reduce the sugar?
You can try reducing by ¼ cup if your rhubarb is mild, but it needs some sweetness to balance the tartness.

Can I bake this in a round pan?
You sure can—just adjust the bake time slightly if using a 9-inch round or square pan.

Does it need frosting?
Not at all. But a simple glaze, whipped cream, or cream cheese frosting would be amazing for a more dessert-like presentation.

Conclusion: Why You’ll Love This Rhubarb Cake

This Moist Rhubarb Cake is everything I adore about rustic, seasonal baking. It’s homey, satisfying, and just the right mix of sweet and tart. Whether you’re a rhubarb lover or a first-timer, this is the recipe to win your heart.

It’s easy enough for a weekday bake and special enough for Sunday supper—exactly the kind of versatile recipe I keep in my back pocket year after year.

More Rhubarb Recipes You’ll Adore

Strawberry Rhubarb Crisp
Rhubarb Muffins with Streusel Topping
Rhubarb Compote (Great on Ice Cream!)

Share Your Slice!

Have you made this rhubarb cake? I’d love to see your creation! Leave a comment, share your photo on Pinterest, and tag me so I can cheer you on! 💕 This community makes every slice that much sweeter.

Nutritional Information (Per Slice – Approximate, based on 12 slices)

Calories: 280
Carbs: 38g
Sugar: 22g
Fat: 12g
Protein: 3g
Fiber: 1g

Moist Rhubarb Cake

Author: iyma hernandes
Total Time: 1 hour
Yield: 12 slices 1x

Print Recipe

Description

This humble yet heavenly cake is the perfect balance of sweet, tangy, and tender. An old-fashioned favorite with juicy pockets of rhubarb and a cinnamon-sugar top, it’s perfect for spring gatherings or cozy afternoons.

Ingredients

Scale

2 cups diced fresh rhubarb
1½ cups granulated sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Optional: ¼ cup sugar + 1 teaspoon ground cinnamon for topping

Instructions

Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
Cream the butter and sugar in a large bowl until light and fluffy.
Add egg and vanilla, mixing well to combine.
Stir in buttermilk, then add flour, baking soda, and salt. Mix until just combined.
Fold in the rhubarb gently. The batter will be thick—this is normal!
Spread into the baking dish, smoothing the top with a spatula.
Sprinkle with cinnamon sugar or your preferred topping.
Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden.
Cool in pan before slicing and serving.

Notes

Use fresh rhubarb when possible, and avoid overmixing the batter. Store covered at room temp for up to 2 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: rhubarb cake, moist cake, spring dessert, old-fashioned cake

Moist Rhubarb Cake: A Sweet-Tart Slice of Springtime Comfort