Easy Rhubarb Cake

This easy Rhubarb Cake has a custard like texture and whips up in about fifteen minutes.

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The Story

Rhubarb is one of those amazing vegetables (yes, it’s a vegetable!) that seem to be magically growing at just about every house I’ve ever lived in or visited.

Growing up we had a few rhubarb plants in the back yard. My earliest memories of eating it involve plucking the stalks from the plant and dipping the ends in a sugar bowl. My mouth puckers just thinking of it.

This particular recipe is one our family has made for years. I’m not sure where it comes from, but it is an annual tradition to whip up an easy rhubarb cake at least once a season.

About Rhubarb

Rhubarb is one of my most favorite things to harvest from the garden. Once you plant rhubarb and it gets established, you have a delicious perennial you can harvest year after year with pretty much zero effort on your part.

It does well in cold climates and originates from Mongolia.

Is rhubarb poisonous?

Rhubarb itself is not poisonous. The leaves have high levels of what oxalic acid. This is a naturally occurring substance that is also present in kale, spinach, and other dark leafy greens.

Remove the leaves from the stalks before eating and toss them in the compost pile. Oxalic acid isn’t good for animals either.

When can I harvest rhubarb?

Like all vegetables, once rhubarb has bolted the flavor will be more bitter and less sweet. Contrary to popular belief, you can harvest rhubarb well into the summer as late as July. After that let the plant rest. It is true that additional oxalic acid makes its way from the leaves to the stalks as the season goes on. However, the amount of rhubarb you are consuming in a slice of pie or some jelly isn’t going to cause you any harm.

If it still worries you, harvest extra rhubarb in the spring and stash it in the freezer to use as you like.

How to Harvest Rhubarb

To harvest rhubarb, select large, red stems. Do not harvest the scrawy ones.

Rhubarb stems should be pulled out with a solid steady pull and sometimes a twisting motion. It is believed that harvesting by cutting them can let in rot. Pulling the stalks does not damage the crown from which the stalks all grow.

Remove and compost the top leaves.

How to Make Easy Rhubarb Cake

I’m going to get controversial for a farm/food type blog. For this recipe, I’m going to recommend you use a -gasp- boxed cake mix. I know, I know. But listen. I’ve tried for the last SIX YEARS to make this recipe completely from scratch using homemade cake. I’ve used different flours, different recipes, nothing comes out quite as light and scrumptious as when making it with a mix.

Homemade cake, or perhaps just my homemade cake, tends to be a little more dense than a boxed mix.

If you are determined to do it all from scratch you will still have a perfectly tasty treat. I like the look of this yellow cake recipe from Preppy Kitchen.

Ingredients

• 1 Box Yellow Cake Mix or one yellow cake batter – prepared according to the recipe
• 1 Cup Sugar
• 2 cups (1 pint) Heavy Whipping Cream
• 6 Cups chopped or diced (depending on your preference) rhubarb.

Supplies

• 13×9 Cake Pan
• Butter to grease the pan
• Mixing bowl
• Spatula
• Measuring Cups
• Cutting board
• Knife

Easy Rhubarb Cake Recipe

Begin by preparing your boxed cake mix or yellow cake mix recipe according to the instructions.

Preheat the oven to 350 degrees F.

Grease a 13×9 cake pan.

Wash, trim, and chop up six cups worth of rhubarb.

Pour the prepared batter into the cake pan.

Evenly spread the rhubarb over the cake batter.

Next, sprinkle 1 cup of sugar evenly over the rhubarb.

Pour one pint (two cups) of cream over the top of everything.

Place the cake into the oven and bake for 50-55 minutes.

Remove from the oven and allow to cool completely, then chill in the refrigerator for 6+ hours. You CAN eat it warm, but it is so much better when chilled.

Top with whipped cream or vanilla ice cream.

Want another easy and delicious dessert? Try out banana cream pie!

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