The Best Homemade Rhubarb Cake: A Sweet & Tangy Delight with Crunchy Coconut Topping
Prepare to fall in love with this incredibly moist and buttery homemade rhubarb cake! Featuring the delightful sweet and tangy notes of fresh rhubarb, perfectly complemented by a unique, crunchy topping made with cinnamon sugar and coconut, this fluffy cake is not just an ideal dessert but also a fantastic option for a memorable brunch. Its irresistible flavor and texture will make it a seasonal favorite in your kitchen.
There’s something truly special about the arrival of rhubarb season. Its vibrant stalks signal the start of warmer days and the perfect excuse to get baking. Several years ago, I reached out to my wonderful readers, curious about their favorite ways to savor rhubarb. The response was overwhelming, but one particular recipe, shared by a reader named April, truly captured my imagination. The very first time I baked this rhubarb cake, it disappeared so quickly from our kitchen that I didn’t even get a chance to snap a photo! Of course, that just meant I had a perfect excuse to make it again, and this time, share it with all of you. Ever since that first taste, this delicious cake has become a cherished summer tradition in my home. The moment I lay my hands on fresh rhubarb, this is the first recipe I turn to. It boasts a rich, satisfying flavor profile, reminiscent of an exceptional quality coffee cake. Perhaps it’s just the fact that I often enjoy a slice for breakfast, and that instantly sets a positive tone for the day!
Embracing Rhubarb Season: A Delightful Homemade Rhubarb Cake
Rhubarb season is a glorious time for home bakers, and there’s no better way to celebrate the bounty of fresh rhubarb than by incorporating it into a comforting baked good. If you’re new to baking with this unique vegetable and this marks your first culinary adventure with it, this simple rhubarb cake serves as an excellent starting point. Its soft, moist crumb offers a harmonious blend of tartness and sweetness that dances on your palate. It’s the quintessential companion to a steaming hot mug of coffee or tea, or for a simpler pleasure, a cold glass of milk. This homemade rhubarb cake recipe truly highlights the best qualities of rhubarb, creating a dessert (or breakfast!) that everyone will adore. Its straightforward process makes it approachable for even novice bakers, ensuring a rewarding experience and a delicious outcome.
Beyond Expectations: Your New Favorite Rhubarb Coffee Cake
Let me assure you, even if you typically shy away from the tartness of rhubarb or aren’t usually a fan of coconut, this particular recipe has a magical way of converting skeptics. The cake itself is nothing short of amazing; it’s so rich and flavorful, I could honestly just eat the batter with a spoon! The foundation is a wonderfully buttery cake, speckled generously with tender, chopped rhubarb pieces that burst with tangy flavor. But what truly elevates this dessert is the exquisite crumb topping. It’s a marvelously spiced creation, boasting a delightful crunch from toasted coconut, balanced sweetness from sugar, and a generous warmth from plenty of cinnamon. This combination transforms it into an incredible rhubarb coffee cake that’s perfect for any time of day. The interplay of the moist cake, tart rhubarb, and the sweet, spiced, crunchy coconut topping creates a symphony of textures and tastes that you won’t soon forget.
If this homemade rhubarb cake captures your heart, you’ll undoubtedly enjoy these other fantastic rhubarb recipes as well:
- Strawberry Rhubarb Dessert
- Rhubarb Crumble Bars
- Grandma’s Rhubarb Pie
Understanding Rhubarb: A Springtime Treasure
For those who might be new to this intriguing ingredient, let’s take a moment to understand what rhubarb is. Often treated as a fruit in culinary applications due to its sweet preparations, rhubarb is actually a vegetable. It’s characterized by its long, striking red or sometimes greenish-red stalks and broad green leaves. It typically makes its appearance in the spring months across the U.S., becoming readily available at farmers’ markets and grocery stores. While its leaves are toxic and should never be consumed, the stalks are perfectly safe and delicious. There’s no need to go through the extra step of peeling rhubarb stalks before using them, and in fact, you can even enjoy them raw (though their tartness is quite pronounced). Most commonly, however, rhubarb is cooked and sweetened, transforming its intense tartness into a beautifully balanced flavor that shines in desserts like pies, crumbles, and of course, this incredible cake. Its unique flavor profile adds a bright, zesty dimension to any dish.
Essential Ingredients for Your Perfect Rhubarb Cake
Crafting this delightful rhubarb cake requires a few staple baking ingredients, each playing a crucial role in achieving its signature moist texture and irresistible flavor. You’ll find the complete list of quantities and detailed instructions by scrolling down to the bottom of this post for the full printable recipe card.
For the Cake Batter:
- Brown sugar: I opted for rich brown sugar to infuse this cake with deep, caramelized notes and extra moisture. However, granulated white sugar can be used as a straightforward alternative if preferred.
- Butter: Whether salted or unsalted, butter at room temperature is essential for creating a tender crumb and adding a luxurious richness to the cake.
- Eggs: Large eggs act as a crucial binder, providing structure and contributing to the cake’s overall richness and fluffy texture.
- Milk: Milk adds vital moisture to the batter, ensuring a soft and tender cake. Any fat content, from skim to whole milk, will work effectively.
- Flour: I used sifted all-purpose white flour for a light and airy texture. For those with dietary needs, a 1-to-1 gluten-free flour blend is a suitable substitute. Be cautious with alternative flours like almond flour, as they may require adjustments to liquid amounts, so sticking to a 1-to-1 gluten-free blend is recommended for this sweet cake.
- Salt: Just a pinch of salt is incredibly important; it balances the sweetness and enhances all the other flavors, making them pop. You can use fine table salt or flaked sea salt.
- Baking powder/baking soda: These leavening agents work in harmony to give the cake its beautiful rise and contribute to its light, airy, and fluffy texture.
- Vanilla: Using real vanilla extract is key to unlocking the cake’s natural sweetness and adding a warm, aromatic depth that complements the rhubarb perfectly.
- Rhubarb: The star of our show! Freshly diced or chopped rhubarb provides the signature sweet and tart flavor. Make sure to cut it into relatively small, uniform pieces for even distribution throughout the batter.
For the Crunchy Topping:
- Sugar: White granulated sugar forms the base of this sweet and crunchy topping. Similar to the cake, brown sugar could also be used here for a slightly different flavor profile.
- Cinnamon: A generous amount of ground cinnamon adds a delightful spice and warmth that beautifully complements the tartness of the rhubarb and the sweetness of the cake.
- Coconut: Shredded coconut introduces a fantastic tropical flavor and an extra layer of texture to the crumb topping. I often find myself adding a little extra, as our family absolutely adores the flavor and chewiness of coconut!
As you continue reading, you’ll discover valuable tips, clever tricks, potential substitutions to customize your cake, and answers to common questions you might have about preparing this exceptionally easy and delicious rhubarb cake.
Baking Perfection: How to Make This Fresh Rhubarb Cake
Getting this exquisite rhubarb cake into your oven is a surprisingly simple process, involving just a few straightforward steps. Follow these instructions carefully for a perfectly baked treat:
First, preheat your oven to 350 degrees Fahrenheit (175°C). While the oven heats, thoroughly grease and lightly flour a 9×13 inch baking dish. This crucial step ensures your cake won’t stick and will release easily once baked.
In a small bowl, combine all the ingredients for your delicious topping – that’s the sugar, cinnamon, and coconut. Mix them well until uniformly blended, then set this aromatic mixture aside for later. This crunchy cinnamon-coconut topping is what gives this rhubarb cake its signature appeal.
Next, in a medium-sized mixing bowl, cream together the brown sugar and softened butter until the mixture is light and fluffy. This step incorporates air, contributing to the cake’s tender texture. Then, add the eggs, one at a time, beating well after each addition until the mixture is beautifully creamy and well combined.
In a separate bowl, sift together your dry ingredients: the all-purpose flour, salt, baking powder, and baking soda. Sifting ensures there are no lumps and helps aerate the flour. Now, gradually add the dry ingredients to your wet mixture, alternating with the remaining wet ingredients, which are the milk and vanilla extract. Begin and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing, which can lead to a tough cake.
Gently fold in the freshly diced rhubarb. Be careful not to overmix at this stage; you just want to evenly distribute the vibrant rhubarb pieces throughout the batter, ensuring every slice gets a burst of tangy flavor.
Pour the prepared cake batter evenly into your greased and floured baking dish. Use a spatula to spread it gently into the corners, ensuring an even layer for consistent baking.
Finally, generously sprinkle the previously prepared sugar, cinnamon, and coconut topping evenly over the entire surface of the cake batter. This will create a gorgeous, golden, and crunchy crust as the cake bakes.
Bake the cake for approximately 40 to 45 minutes, or until a wooden toothpick inserted into the very center of the cake comes out clean. This indicates it’s thoroughly cooked through. Once baked, allow the cake to cool slightly before serving.
To store any delectable leftovers of this moist rhubarb cake, place them in an airtight container or cover them tightly with plastic wrap or aluminum foil. It will keep beautifully on your kitchen counter for 3 to 4 days. If you wish to extend its shelf life even further, storing the cake in the refrigerator is an excellent option; it will remain fresh for up to a week. You can enjoy it straight from the fridge for a cool treat, or allow it to come to room temperature for a softer texture. For longer preservation, this cake freezes exceptionally well for up to 3 months. Simply wrap individual slices or the entire cooled cake tightly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag or container. Thaw in the refrigerator or at room temperature before serving.
Love It? Pin It! Share This Amazing Rhubarb Cake Recipe!
If you’re as enamored with delicious rhubarb cake recipes as we are, then you absolutely must not lose track of this fantastic one! Make sure to save it to your favorite Pinterest recipe board right now before you navigate away. Pinning this recipe ensures you’ll always have this amazing fresh rhubarb cake at your fingertips, ready to bake whenever the craving strikes or rhubarb season arrives!
Customizing Your Creation: Clever Substitutions for Rhubarb Cake
One of the joys of home baking is the freedom to get creative and tailor recipes to your personal taste, dietary preferences, or what you simply have on hand. Don’t be afraid to experiment with these simple substitutions to make this rhubarb cake truly your own!
- For an extra touch of indulgence: Consider drizzling a simple vanilla glaze over the cooled coconut crumb topping. This adds another layer of sweetness and a beautiful finish, especially if you enjoy a sweeter dessert.
- Pan Alternatives: If you don’t have a standard 9×13 inch baking dish, don’t fret! This versatile batter can be baked in a variety of pans. A springform pan, a round cake pan, or even a square pan can work wonderfully. Just ensure your chosen baking dish is large enough to comfortably hold the batter without overflowing. Keep a close eye on the baking time, as shallower or deeper pans may require adjustments. For handy reference, you can consult my detailed Baking Pan Conversion Chart, which even includes a free printable to assist you!
Frequently Asked Questions About This Rhubarb Cake Recipe
Here are some common questions and helpful answers regarding baking with rhubarb and perfecting this delicious cake:
- What should I do if I have an abundance of rhubarb? If you find yourself with a generous harvest or purchase of fresh rhubarb, don’t let it go to waste! Rhubarb freezes exceptionally well, allowing you to enjoy its distinct flavor throughout the year. You can easily freeze it by chopping it into desired pieces and storing it in freezer bags. Beyond freezing, get creative! Rhubarb is fantastic in cocktails, transforms into a lovely compote, adds a delightful tang to fruit salads, or serves as a vibrant topping for yogurt or oatmeal. For even more inspiration, explore ALL of my Rhubarb Recipes here!
- Do I need to peel rhubarb before baking? Thankfully, no! There is generally no need to peel rhubarb stalks. Their skin is tender enough to cook down without issues. However, if you notice any particularly thick or fibrous portions on the stalk, it’s a good idea to trim or cut those away for the best texture in your cake.
- Should I thaw frozen rhubarb before adding it to the cake batter? You typically do not need to thaw frozen rhubarb before incorporating it into your cake batter. You can simply add it directly from the freezer. However, if you need to ensure an exact quantity for your recipe, it might be beneficial to allow it to thaw slightly so you can measure it accurately, as frozen pieces can clump together. If adding frozen, expect a slightly longer baking time.
- What’s the best way to cut rhubarb for a cake? For best results in a cake, it’s recommended to cut rhubarb into small, uniform dice. This ensures that the rhubarb pieces cook evenly, soften beautifully within the cake, and are distributed throughout each bite, preventing large, overly tart chunks.
- Is rhubarb poisonous? This is a common and important question. It’s crucial to remember that only the leaves of the rhubarb plant are poisonous due to high levels of oxalic acid. The stalks, which are the part used in cooking and baking, are perfectly safe and delicious to consume. Always discard the leaves.
Expert Tips & Tricks for Rhubarb Cake Success
Achieving a perfect rhubarb cake every time is simple with these helpful tips and tricks:
- Room Temperature Ingredients are Key: Always bring your refrigerated ingredients, such as butter and eggs, to room temperature before you begin mixing. This allows them to cream together more smoothly, creating a more uniform batter and a lighter, fluffier cake texture.
- Transform into a Classic Coffee Cake: If you prefer a more traditional coffee cake experience, simply omit the coconut from the topping. The cinnamon-sugar crumble alone will create a wonderfully comforting rhubarb coffee cake.
- Cooling for Perfection: For faster and more even cooling, transfer your freshly baked rhubarb cake from the hot dish to a wire rack after a few minutes. This prevents the bottom from becoming soggy due to trapped heat and ensures a perfectly cooled cake.
- The Toothpick Test is Your Friend: Don’t skip the toothpick test! Insert a wooden toothpick into the very center of the cake. If it comes out clean with no wet batter, your cake is fully baked and ready to come out of the oven.
- Add a Citrusy Brightness: For an extra layer of complex flavor, consider adding a touch of fresh lemon zest or orange zest to the cake batter. The bright citrus notes beautifully enhance the rhubarb’s tanginess.
- Freeze Excess Rhubarb: Don’t let extra rhubarb go to waste! It freezes exceptionally well. Chop it, bag it, and keep it on hand for future baking adventures all year long.
Discover More Delicious Recipes to Love
If you’re always on the lookout for easy and delightful dessert options, you’ve come to the right place! My collection is brimming with sweet treats to satisfy every craving. If fruity desserts are your passion, you might absolutely adore this Easy Puff Pastry Apple Tarts Recipe, or perhaps this vibrant Cherry Dessert, or even the comforting Pumpkin Dump Cake. For the dedicated chocoholics, this rich Chocolate Espresso Cake or the uniquely delicious Chocolate Sauerkraut Pound Cake might be more up your alley. And if you, like us, have a special place in your heart for coffee cakes, be sure to give my incredibly moist and flavorful Sour Cream Coffee Cake a try!
Don’t hesitate any longer! Get this easy rhubarb cake baking in your oven today. Serve a warm slice with a generous scoop of creamy vanilla ice cream for a delightful contrast in both flavors and textures – the cool, melting ice cream against the warm, tangy cake is pure bliss. We absolutely cherish this wonderful recipe in our home, and I am genuinely excited to hear your thoughts and experiences once you’ve tried it!
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Print Recipe
Fresh Rhubarb Cake
Equipment
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KitchenAid Hand Mixer
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Kitchenaid Stand Mixer
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
Ingredients
- For the CAKE:
- 1 1/2 cups Brown sugar
- 1/2 cup Butter
- 2 eggs
- 1 cup Milk
- 2 cups all purpose flour sifted
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups Rhubarb chopped in small pieces
- For the TOPPING:
- 1/2 cup Sugar
- 1/4 cup Cinnamon
- 1 cup Coconut I did a little bit more
Instructions
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Preheat oven to 350 degrees and grease a flour a 9×13 baking dish.
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Combine topping ingredients and set aside.
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Cream together sugar and butter, add eggs and beat till creamy.
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Sift flour and dry ingredients together, add alternately with milk; add vanilla.
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Fold in chopped rhubarb.
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Pour into prepared dish and sprinkle with topping.
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Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
Notes
Store leftovers of this moist rhubarb cake in an airtight container or covered in plastic wrap or aluminum foil on the kitchen counter for 3-4 days. You can store the cake in the fridge to extend it’s shelf life. Eat straight from the fridge or bring it to room temperature. In the freezer, the cake will keep for up to 3 months.
Nutrition
This delightful rhubarb cake recipe was originally posted on June 14, 2014. It has been thoroughly updated to enhance user experience, improve clarity, expand on helpful details, and is proudly reshared on June 6, 2024.