Easy Rhubarb Cake Recipe with Rich Cream Cheese Frosting

Rhubarb’s tartness and unique flavor make it a wonderful ingredient in baking. This Rhubarb Cake with Cream Cheese Frosting is a delightful dessert that perfectly balances sweet and tangy. The moist, tender cake is studded with pieces of rhubarb, and the rich, creamy frosting adds just the right touch of sweetness. This cake is perfect for spring and summer gatherings, or whenever you have fresh rhubarb on hand.

Ingredients

Rhubarb Cake

• 2 cups rhubarb, chopped into small pieces
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (if needed for consistency)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Prepare Rhubarb: Place the chopped rhubarb in a bowl and toss with 1/2 cup of the granulated sugar. Set aside.
3. Mix Wet Ingredients: In a large bowl, cream together the softened butter and remaining 1 cup of sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in Rhubarb: Gently fold the sugared rhubarb into the batter. Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
7. Prepare Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk until you reach the desired consistency.
8. Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Slice and serve.

Tips & Variations

• Variations: Add a teaspoon of lemon zest to the batter for a citrusy twist. Sprinkle chopped nuts on top of the frosting for added texture.
• Substitutions: Use Greek yogurt instead of sour cream for a slightly tangy flavor.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to five days. The cake can also be frozen (without frosting) for up to three months.

Serving Suggestions

Serve this Rhubarb Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It pairs wonderfully with a cup of tea or coffee, making it an ideal dessert for afternoon gatherings or post-dinner enjoyment.

This Rhubarb Cake with Cream Cheese Frosting is a delightful way to showcase rhubarb’s unique flavor. The combination of moist cake and creamy frosting is simply irresistible. Give it a try, and don’t forget to share your results or any questions in the comments below. Happy baking!