Comments on: Easy Rhubarb Cake {From Scratch} – a Delicious Summer Dessert

By: Linda Atkinson

Linda Atkinson — Sat, 22 Apr 2023 11:07:13 +0000

In reply to Mar. I am gluten free and I make this cake with Bob's Red Mill 1 for 1 GF flour. It turns out beautifully with no modifications to the recipe or baking time. I will be making it this week with froen rhubarb, as it's too early here for fresh. Great recipe!

By: Kay

Kay — Tue, 23 Aug 2022 00:52:10 +0000

Best rhubarb cake! Easy to make

By: LynnB

LynnB — Mon, 11 Jul 2022 20:39:42 +0000

Have made this twice now upon request by my husband. Very good and love the sugar and cinnamon on top, nice and crunchy.

By: Sand

Sand — Thu, 16 Jun 2022 15:38:47 +0000

This was so delicious and reminded me of the one my mom made when we were growing up.

By: Jennie

Jennie — Wed, 15 Jun 2022 17:54:59 +0000

My whole family loves this. It has become a staple at family reunions since I use my Grandma’s rhubarb.

By: Jackie Currie

Jackie Currie — Tue, 14 Jun 2022 11:04:25 +0000

In reply to Vanessa. It will keep for a few days, but ours never lasts that long. Ha!

By: Jackie Currie

Jackie Currie — Tue, 14 Jun 2022 11:01:55 +0000

In reply to Barbara. No need to peel the rhubarb, and mine is often quite green. Go for it! It will be delicious!

By: Carol

Carol — Fri, 10 Jun 2022 14:26:28 +0000

Reallybenjoyed this recipe I’ve made it twice. I did add nutmeg to the batter it’s a spice I think really hoes with rhubarb.. 9nly other change was using a 1/2c sweetener and 3/4c brown sugar in the batter and 1/4c sugar with the 1 tsp of cinnamon. I have sugar sensive family members. It’s turned out perfectly and thoroughly enjoyed. A keeper.

By: Kim

Kim — Thu, 09 Jun 2022 01:12:35 +0000

This cake is wonderful. Not to sweet and very light. Im so glad i found it. I will definitely make it again!

By: Barbara

Barbara — Thu, 02 Jun 2022 15:07:25 +0000

Do you peel the rhubarb or leave the skin on? Some of my rhubarb looks a little more green…please advise.

By: Bindu

Bindu — Tue, 31 May 2022 22:58:47 +0000

Easy and yummy. Not over sweet like so many rhubarb recipes.

By: Cheryl

Cheryl — Mon, 23 May 2022 18:20:15 +0000

This cake is sooo good! We all had two pieces each.
There will not be any lunch served in this house today.
Sometimes, you just have to “eat the cake”. Thanks for
the great recipe.

By: Lynne

Lynne — Fri, 20 May 2022 19:07:28 +0000

This cake is excellent! I’m going to make it multiple times. If I don’t have rhubarb, I will use frozen, thawed berries. One of the best cakes I’ve made.

By: Chef John

Chef John — Mon, 16 May 2022 18:27:14 +0000

Just made your cake, so delicious. Thank you for this lovely recipe!

By: Vanessa

Vanessa — Mon, 16 May 2022 04:07:37 +0000

Thanks for sharing! Does it keep long ?

By: Suzanne

Suzanne — Mon, 16 May 2022 04:06:26 +0000

This looks so good! What a perfect way to use up some rhubarb without making it overly sweet!

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 20:25:17 +0000

In reply to Kelly. Either way will work, Kelly. Enjoy!

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 20:22:37 +0000

In reply to Laurie. I've used frozen thawed rhubarb, Laurie. Just let it drain before adding it to the batter. It should work beautifully.

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 20:21:40 +0000

In reply to Sue. It might have been the spray, Sue. I've found that I get darker edges when I spray than when I use butter/flour.

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 20:15:09 +0000

In reply to Amanda. Super! I'm so glad you enjoyed it, and that your little one enjoyed helping! I love baking with kids.

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 20:13:30 +0000

In reply to Kathy. Wow! I'm so glad it turned out perfectly for you. I've used frozen rhubarb successfully too, and I often sub in with almond milk, soy milk, oat milk etc. when I'm baking. I'm glad you enjoyed our cake!

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 20:09:03 +0000

In reply to Sharman. With some cakes, if one of the ingredients will help the milk ferment, baking powder is not required. I'm guessing the rhubarb is the ingredient that does that in this recipe.

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 19:57:37 +0000

In reply to Rita. You did it correctly, Rita, so I hope you found it delicious.

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 19:52:23 +0000

In reply to Suzanne Blouin. Thanks for your praise, Suzanne! I'm glad you enjoyed it!

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 19:32:50 +0000

In reply to Orysia Rivest. Fabulous! I'm so glad you loved it!

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 18:52:16 +0000

In reply to Jennie Green. Wow! What a wonderful compliment, Jennie! I'm so glad you loved the cake. It's a favourite here as well.

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 18:50:56 +0000

In reply to Carol. Wonderful to hear, Carol! I'm so glad you enjoyed it.

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 18:50:36 +0000

In reply to Etta. I'm sure it would be lovely with rhubarb sauce instead of the sugar topping, Etta. You could aways do both too!

By: Etta

Etta — Sun, 15 Aug 2021 20:17:37 +0000

Hi. Has anyone made without the topping? We hav3 some fabulous rhubarb purée we want to put over it at time if serving. Thank you in advance.

By: Carol

Carol — Fri, 13 Aug 2021 18:47:08 +0000

Delicious cake!

By: Jennie Green

Jennie Green — Fri, 13 Aug 2021 15:13:51 +0000

Absolutely love this recipe. It has changed many minds about liking rhubarb. Great to take to picnics.

By: Orysia Rivest

Orysia Rivest — Tue, 13 Jul 2021 18:35:13 +0000

WOW! I love this cake. Followed recipe exactly. Cake is moist and delicious and i will make again.

By: georgiana Bertolini

georgiana Bertolini — Sat, 19 Jun 2021 19:29:33 +0000

I made it in a convection oven at 25 degrees lower and it was done in 25 minutes!

By: Kathy

Kathy — Tue, 15 Jun 2021 19:21:43 +0000

I made this delicious cake the other day and absolutely love it!!!! I did not even have the correct ingredients. I did not have a full cup of milk, so used 3/4 cup milk and 1/4 cup almond milk. Did not sift the flour and used frozen rhubarb, defrosted. Did not matter- was great. It was especially good warm but good even cold and very very moist. Totally recommend and would make again.

By: Suzanne Blouin

Suzanne Blouin — Tue, 08 Jun 2021 11:14:58 +0000

Like the name says, fast, easy, great recipe. You can whip this up in no time and it’s really delicious. Wouldn’t change a thing.

By: Rita

Rita — Sat, 05 Jun 2021 15:42:14 +0000

Got this cooking at the moment. Jumped straight to recipe and it said add the topping before baking, which I did, but looking at the picture I think it should be added after, so got my fingers crossed that it will turn out OK

By: Sharman

Sharman — Sun, 30 May 2021 23:39:59 +0000

Wondering why there is no baking powder just baking soda ?

By: Amanda

Amanda — Thu, 27 May 2021 03:53:51 +0000

Delicious and easy! My 4- year old loved helping me make this cake. I subbed unsweetened vanilla almond milk for the milk and it worked great.

By: Sally beck

Sally beck — Sat, 22 May 2021 13:38:21 +0000

Has anyone ever tried substituting maple syrup for some of the sugar?

By: Sue

Sue — Tue, 18 May 2021 22:38:49 +0000

I made this recipe using an all-purpose gluten-free flour, which is a cup for cup substitute and it is so good! The only problem I had was a little too done around the edges. Could have been the dark pan or the spray I used? No complaints here! Will definitely be making it again!

By: Laurie

Laurie — Sun, 16 May 2021 01:44:08 +0000

First time baking with rhubarb. Glad I picked this recipe.. I was wondering how the cake would be if I froze some slices.
Would the slices become soggy after thawing?

By: Kelly

Kelly — Mon, 10 May 2021 05:31:28 +0000

This sounds like the rhubarb cake recipe I’ve been looking for! Since I have to purchase or be gifted rhubarb stalks I don’t want to mess it up…I’m wondering if the sugars and butter must be creamed by hand or if a hand blender can also be used?

By: Campeche

Campeche — Sat, 01 May 2021 17:35:11 +0000

like it, will make it this weekend!!!

By: Jackie Currie

Jackie Currie — Fri, 30 Oct 2020 16:59:12 +0000

In reply to Linda. Good to know, Linda! My son had to go gluten free a few months ago, and we're not sure when we'll be able to re-introduce it to his diet. I'm happy to know I can modify this recipe for him! Thank you!

By: Linda

Linda — Tue, 27 Oct 2020 19:55:30 +0000

In reply to happyhooligans. I made this glutenfree. The trick i find with GF baking when you substitute GF flour in a regular recipe is that it needs significantly longer baking time. I don't think the GF flour allows the moisture to evaporate or absorb the same as regular flour. I think I added an extra 15 minutes, checking the cake every 5 minutes to see if a toothpick (or skewer) comes our clean. My GF flour mix is 2/3 c. Rice flour, 1/2 c. Tapioca starch, 1/3 c. Cornstarch, 3/4 tsp. xanthan gum This isa delicious cake and I have made it several times. A KEEPER

By: Jackie Currie

Jackie Currie — Fri, 02 Oct 2020 17:41:49 +0000

In reply to Mayang Adnin. Yay! I'm so glad everyone loved it. Thanks for the wonderful review, Mayang!

By: Mayang Adnin

Mayang Adnin — Sun, 27 Sep 2020 20:01:53 +0000

Made this today and I used frozen rhubarb. It was absolutely delicious and everybody in the family loved it. Definitely a winner!

By: Jackie Currie

Jackie Currie — Sat, 11 Jul 2020 12:57:05 +0000

In reply to Kathy. My 20 year old has just gone dairy free! Good to know I can modify the recipe successfully for him!

By: Jackie Currie

Jackie Currie — Sat, 11 Jul 2020 12:56:15 +0000

In reply to Cindy. I would've never thought to add cardamom! I may have to try that!

By: Cindy

Cindy — Mon, 06 Jul 2020 21:31:14 +0000

I added 1/2 teaspoon of cardamom because a friend added cardamom and it was amazing!

By: Kathy

Kathy — Mon, 06 Jul 2020 20:04:21 +0000

Good recipe. I made this dairy-free by replacing the butter with a 4-oz container of unsweetened applesauce and 1 TBSP oil, and used Silk Vanilla soy in place of the milk. Reduced baking time by 10 minutes. I also used 1/2 white sugar and 1/2 brown sugar on the top just for personal preference. It made a nice little crunchy crust on the edges. Those got gobbled up right away. I also increased the rhubarb to 3 cups because I had already cut it. Really delicious and moist cake!

By: Jackie Currie

Jackie Currie — Sat, 04 Jul 2020 10:19:52 +0000

In reply to Cindy Brown.

There might not be quite enough batter to fill an 8×8 to the required level (approx 2/3 full). What if you were to make the 9×13 amount and just use any extra to make a few muffins?

By: Cindy Brown

Cindy Brown — Fri, 03 Jul 2020 05:48:56 +0000

Hi Jackie ! I have a rhubarb patch that l’ve been trying to keep ahead of . I’ve been making muffins and cakes . This recipe sounds really good and l was wondering if l could cut the ingredients in half and bake in a 8″ x 8″ pan .

By: Jackie Currie

Jackie Currie — Mon, 29 Jun 2020 11:30:34 +0000

In reply to Jackie Currie. What about putting footed leotards on under the jammies?

By: Jackie Currie

Jackie Currie — Mon, 29 Jun 2020 11:29:48 +0000

In reply to Marla Williams. Great idea, Marla! Why haven't I ever thought of doing that?!

By: Marla Williams

Marla Williams — Sun, 28 Jun 2020 20:58:22 +0000

Super easy to make! I didn’t have quite enough rhubarb so added some strawberries.

By: Verna Darleen

Verna Darleen — Tue, 09 Jun 2020 21:01:45 +0000

This recipe is so delicious!! My picky grandson ate 3 pieces with vanilla ice-cream. I will make this every rhubarb season.

By: Donna

Donna — Mon, 08 Jun 2020 00:38:25 +0000

I don’t usually leave comments but this cake was so easy and so delicious I had to let you know. I don’t even like rhubarb. My father loves rhubarb and our neighbor has a big patch that they are always willing to share. We planted some plants last year that someone had thrown out and I was able to use some of that also. But, the cake was easy to stir together, came out beautifully and tastes delicious-so moist-will make again. My new favorite-for home and for potlucks (if we ever get to have those again).. Have you tried it with different fruit-apples, pineapple, etc?

By: Becci

Becci — Sat, 06 Jun 2020 18:37:26 +0000

Delicious! I made this recipe today and it definitely is a keeper! I had to make some slight changes since I only had 1 3/4 c. chopped fresh rhubarb on hand. I ended up adding 3/4 c. chopped/mashed frozen strawberries. (I microwaved the frozen strawberries in a separate glass bowl until they were mostly thawed & used a potato masher to mash them up.) I also added 2 Tbsp. extra flour to the batter since the frozen strawberries were a little runny and about 1 Tbsp. more of brown sugar. Either way, with or without the strawberries, the cake tasted so yummy and I love the rhubarb flavor!

By: Jackie Currie

Jackie Currie — Tue, 02 Jun 2020 11:23:18 +0000

In reply to Kathy. I haven't frozen mine (it never lasts long enough!), but I did some Googling, and it looks like other rhubarb cakes can be frozen. If you're worried, try freezing just one slice of it and thawing it the next day to see how it goes.

By: Kathy

Kathy — Mon, 01 Jun 2020 13:45:18 +0000

Can this cake be frozen?

By: Jackie Currie

Jackie Currie — Wed, 27 May 2020 14:13:24 +0000

In reply to Phillie Hall. Wonderful! I'm glad you loved it even though you cut back on the sugar. Adding orange zest is a great idea! I may try that myself!

By: Phillie Hall

Phillie Hall — Wed, 27 May 2020 11:42:02 +0000

This is the first rhubarb cake I have made and it is fabulous! My only mistake is that I always cut down the amount of sugar that cake recipes suggest as I don’t like sweet cakes. Mistake this time! I totally forgot, of course, that rhubarb can be really tart. Even so, it’s a gorgeous cake and the cinamon and sugar topping adds a yummy crunch. Next time I’ll try putting some orange zest with it, not that it needs it. Thanks so much for posting the recipe – much appreciated here in Bavaria!! Stay well… x

By: Jackie Currie

Jackie Currie — Mon, 25 May 2020 04:15:21 +0000

In reply to Sherri G. Cherry. Oh good! I'm so happy you guys loved it, Sherri! And I'm really glad you found the recipe so easy to follow! You need to try my rhubarb muffins too! They're soooo good!

By: Sherri G. Cherry

Sherri G. Cherry — Mon, 25 May 2020 01:21:11 +0000

I just made this for the first time tonight & my husband & I both LOVED this cake! We ate it while it was still warm & added a spoon of frozen cool whip. Will definitely be making this again. Thanks so much for sharing your recipe!! I liked how easy it was to follow your directions & the fact that it included ingredients that I typically have on hand. Oh, & I made mine in a glass dish & I decided to check it early & it was done 7 minutes earlier (assuming because of the glass dish?

By: Jackie Currie

Jackie Currie — Wed, 01 Jan 2020 12:25:33 +0000

In reply to Ana Good. You're very welcome, Ana. Glad you loved the cake! Happy New Year to you!

By: Ana Good

Ana Good — Tue, 31 Dec 2019 21:56:47 +0000

We loved this quick and easy rhubarb cake. Many thanks. Great for our New Year’s Day breakfast
Ana

By: REBECCA GORDON

REBECCA GORDON — Tue, 13 Aug 2019 06:54:27 +0000

I HAD A RECIPE FOR RHUBARB CAKE AND LOST THE RECIPE,, BEEN LOOKING ALL OVER THE INTERNET FOR ONE. THIS IS JUST LIKE I USED TO MAKE, IT HAD A SUGAR CINNAMON TOPPING. AND IT LOOKS JUST LIKE IT, I FOUND SOME RHUBARB AT THE LOCAL STORE, I CUT IT UP AND PUT 2 CUPS TO EACH BAG AND FROZE IT. YEARS AGO STORE CARRIED FROZEN RHUBARB, HAVEN’T FOUND ANY LIKE THAT. NEED TO GET A CROWN AND PLANT IT IN MY YARD.. WILL MAKE THE CAKE TOMORROW

By: Jackie Currie

Jackie Currie — Thu, 01 Aug 2019 14:15:09 +0000

In reply to AnnMarie. Oh my! I'm glad to hear that the recipe is so fool-proof, AnnMarie! That's great to know!! And I'm glad it was such a hit with your mom!

By: AnnMarie

AnnMarie — Tue, 30 Jul 2019 12:20:44 +0000

Delicious! And really forgiving! I added about 4c of rhubarb (turned out great). I didn’t have milk, so I used 1/2 cream and 1/2 almond milk. I think THAT made it a smooth and luscious batter! My oven accidentally turned off about 1/2 way through, so sorta had to re-bake. Still turned out AMAZING. I have a tradition of making my own birthday cakes, and this is what my elderly mom wanted this year (for MY birthday). She LOVES it!

By: Jackie Currie

Jackie Currie — Mon, 24 Jun 2019 14:50:29 +0000

In reply to debbie. That's great to hear, Debbie! I'm glad everyone loved it!

By: debbie

debbie — Sun, 23 Jun 2019 13:02:02 +0000

I chose this at random for a quick dish to take to a party. This was a hit! Easy to throw together and so moist. Making another today!

By: Nota

Nota — Tue, 04 Sep 2018 02:52:49 +0000

I made this yes and offered it at he Labo Day Picn, warm right out of the oven! It wasabi hit and so simple to make!

By: Jackie Currie

Jackie Currie — Wed, 29 Aug 2018 15:21:01 +0000

In reply to Andrea Strachan. Oh! Great to know, Andrea!

By: Andrea Strachan

Andrea Strachan — Sat, 25 Aug 2018 01:35:54 +0000

In reply to Deanna Bardill.

I used rhubarb I had frozen up and rinsed it under hot water and drained it. It worked perfectly!

By: happyhooligans

happyhooligans — Sat, 23 Jun 2018 14:05:23 +0000

In reply to Vi. Good to know you had great success using frozen/thawed Rhubarb, Vi! Thanks for letting us know!

By: Vi

Vi — Thu, 21 Jun 2018 22:08:29 +0000

In reply to Deanna Bardill. Made this with frozen rhubarb that I thawed completely before adding to the batter. Worked perfect... Got lots of compliments on this yummy cake.

By: happyhooligans

happyhooligans — Wed, 20 Jun 2018 12:45:22 +0000

In reply to Tracey Adkisson.

Yay! I’m so glad you love it, Tracey! It’s one of my favourites too. And I’m so glad you’re using your rhubarb! I have an amazing muffin recipe you can try if you have any rhubarb left in your garden. You can find it here: https://happyhooligans.ca/buttermilk-rhubarb-muffins-sugar-crumble/

By: Tracey Adkisson

Tracey Adkisson — Tue, 19 Jun 2018 05:36:37 +0000

Your Rhubarb cake is to die for!! My husband and I have had 2 slices already. Very moist and the topping is great! We moved into this house about 10 years ago and the plant was already here, it took me till just last year to try recipes with the fresh cut Rhubarb, never thought I would like it but it is so….good! I will be making this cake quite often. Thanks for sharing this wonderful recipe.

By: happyhooligans

happyhooligans — Mon, 04 Jun 2018 19:38:46 +0000

In reply to Mar. Well, baking is a science, Mar, so any time you change the ingredients, you run the risk of those ingredients not behaving exactly like the originals would have. I would suggest googling "Gluten Free Rhuarb Cake" to find a recipe that will suit you and turn out exactly the way it should. :)

By: Deanna Bardill

Deanna Bardill — Mon, 04 Jun 2018 18:51:56 +0000

This cake was a hit, thanks. Any experience using frozen rhubarb?

By: Mar

Mar — Sun, 03 Jun 2018 11:12:05 +0000

Tried to make it gluten-free with a all purpose gluten-free flour blend & a tsp of xanthan gum. Beautiful when I took it out of the oven. Then it sank down to half the height. Was very moist and tasted awesome tho’. Any suggestions as to why if did that or how to fix it?

By: happyhooligans

happyhooligans — Mon, 28 Aug 2017 19:21:52 +0000

In reply to Anna. Oh, great! I'm so glad you found it. And I'm so glad it's going to become a family favourite at your house!

By: Anna

Anna — Mon, 28 Aug 2017 16:55:10 +0000

This was exactly the kind of dessert I was looking for last night and I loved how I didn’t need to get my mixer out to do the job. My whole family loved how delicious and light it was. Thank you for sharing. I will definitely be making this again and again.

By: happyhooligans

happyhooligans — Mon, 10 Jul 2017 10:25:32 +0000

In reply to Hayley. Glad you were able to fix it, Hayley, and so happy you loved it!

By: Hayley

Hayley — Fri, 07 Jul 2017 15:19:22 +0000

Thank you, this was delicious! Nice to have a baked good where rhubarb stands alone as the star. Move over, strawberries. I even screwed up, and read the recipe with 2 cups milk and had to go back to re-read ingredients when I saw how soupy the batter was. Added in flour and a bit more baking soda until a reasonable consistency was reached. I’m excited to make it again, as it was intended.