If you’re looking for a spring dessert thatโs bursting with tart-sweet flavor and nostalgia, RHUBARB SPOON CAKE will instantly become your new obsession. Imagine tender, buttery sponge gently hugging jammy pools of pink rhubarb, all scooped up warm and fragrant from the dish. Itโs rustic, simple to pull together, and yet never fails to impress with its vibrant color and old-fashioned charm. Perfect for family gatherings or a treat just for you, this is comfort food at its best.
Ingredients You’ll Need
Every ingredient in this RHUBARB SPOON CAKE recipe plays an important partโsome add tartness or sweetness, others bring structure or irresistible aroma. Donโt skip or swap unless you absolutely have to, as their balance is what makes this cake sing!
- Rhubarb: Fresh, bright pink rhubarb gives the cake both its signature color and tangy punchโchoose the reddest stalks for maximum visual appeal.
- Granulated sugar: This tones down rhubarbโs tart edge and helps form that luscious syrup in the bottom of the baking dish.
- All-purpose flour: The foundation for a tender but sturdy cake that can hold little pools of fruit.
- Unsalted butter: For richness and that classic, buttery aromaโuse good-quality butter if you can.
- Egg: Adds structure and keeps the cake crumb moist.
- Milk: A touch of dairy brings the batter together and ensures a soft texture; whole milk adds extra creaminess.
- Baking powder: This is your lift, making sure every spoonful is light rather than dense.
- Salt: Just a pinch to balance the flavors and keep the sweetness in check.
- Vanilla extract: A round, warm note that ties it all togetherโreal vanilla makes a big difference here.
How to Make RHUBARB SPOON CAKE
Step 1: Prep the Rhubarb
Give your rhubarb stalks a good rinse, then trim away any rough ends. Slice them into half-inch piecesโthis size helps them soften just right as the cake bakes, releasing their juices without turning to mush. Toss the pieces with sugar until they glisten. Let them sit for 10โ15 minutes while you move on; this maceration starts drawing out that lovely, ruby syrup you want underneath every scoop.
Step 2: Make the Cake Batter
Cream your softened butter and sugar together until light and fluffyโthis step is non-negotiable for a tender crumb! Beat in the egg until fully incorporated, followed by a drizzle of vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Add the dry mix to the butter mixture, alternating with splashes of milk, starting and ending with the flour. Stir just until combined; donโt overmix or you risk a tough cake.
Step 3: Layer and Assemble
Lightly butter your favorite baking dish (an 8×8 square or a deep pie plate both work beautifully). Spread the sugared rhubarb (and all the syrup!) evenly in the bottom. Dollop the cake batter over the fruit, then gently smooth it outโdonโt worry if itโs rustic, as the batter will spread and the juices will bubble up as it bakes.
Step 4: Bake
Slide your assembled RHUBARB SPOON CAKE into a preheated 350ยฐF (175ยฐC) oven. Bake for 35 to 45 minutes. Youโre looking for a golden top that springs back gently when poked, with ruby juices peeking around the edges. The scent is going to fill your kitchen and have everyone peeking in to see whatโs coming. Cool just slightly, since this dessert is meant to be enjoyed warm.
Step 5: Scoop and Serve
Grab a big spoon and go right in! Spoon generous helpings of warm cake and gooey rhubarb into bowls or onto plates. The texture should be almost pudding-like on the bottom, with a soft, tender crumb on topโa true reward for so little effort.
How to Serve RHUBARB SPOON CAKE
Garnishes
Dress up your RHUBARB SPOON CAKE with a cloud of softly whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar. A few curls of lemon zest or a dusting of toasted almonds can add even more elegance and crunch, if you’re feeling fancy.
Side Dishes
This cake is delicious on its own, but pairs beautifully with bowls of fresh strawberries, a tart dollop of Greek yogurt, or even a side of unsweetened crรจme fraรฎche to contrast the sweetness. For a springtime brunch, serve it alongside a spread of eggs, salads, and crisp pastries.
Creative Ways to Present
Transform your RHUBARB SPOON CAKE into individual desserts by baking it in ramekins or small Mason jarsโperfect for dinner parties. You can also make a mini trifle by layering it with vanilla custard and berries in clear glasses. For a rustic picnic, wrap portions in parchment and tuck into picnic baskets.
Make Ahead and Storage
Storing Leftovers
Any leftovers (if youโre lucky enough to have them) can be covered tightly and stored in the refrigerator. The cake will keep well for up to three days, though the texture will become more pudding-like as it absorbs more of the luscious fruit juice.
Freezing
RHUBARB SPOON CAKE can be frozen! Once cooled completely, wrap the cake (either whole or in portions) in a layer of plastic wrap and then foil. Freeze for up to two months. Thaw overnight in the fridge before enjoying again.
Reheating
To bring back that just-baked magic, reheat gently in a 325ยฐF oven for about 15 minutes or zap single servings in the microwave for 30โ45 seconds. Just enough to make it spoonable and warmโthe sweet spot for this comforting dessert.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just thaw and drain frozen rhubarb before using, as it releases more liquid. If it seems very wet, you may want to reduce the sugar in the fruit layer slightly to keep things from becoming soupy.
Is it possible to make this RHUBARB SPOON CAKE gluten-free?
Yes, you can swap in your favorite gluten-free all-purpose flour blend. Just be sure to choose a variety that substitutes one-for-one with regular flour, and expect a slightly different, but still delicious, texture.
What kind of dish works best for baking?
An 8×8-inch square dish, deep pie plate, or even a medium cast iron skillet all give great results. Avoid very shallow pans, as you want the syrup to bubble up under the cake rather than evaporate away.
Can I add other fruits?
Of course! Strawberries, raspberries, or chunks of apple are all wonderful alongside the rhubarb. Just keep the total volume the same (about 4 cups) so your cake bakes up perfectly.
Why is my cake batter thicker than expected?
Depending on your flour or the butterโs temperature, the batter may be a bit stiff. Donโt worryโthe rhubarb will release liquid as it bakes, creating the perfect soft and spoonable texture. Only thin the batter slightly if itโs impossible to spread.
Final Thoughts
This RHUBARB SPOON CAKE isnโt just a recipe; itโs a spring ritual youโll want to repeat year after year. Itโs the kind of comforting, crowd-pleasing dessert that never fails to spark joy and conversation. Give it a try, and youโll see why so many fall in love at the very first spoonful!
PrintRHUBARB SPOON CAKE Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Rhubarb Spoon Cake is a soft, tender dessert where tart rhubarb meets a buttery, fluffy cake. Baked together in one pan, the rhubarb melts into a juicy, jam-like layer underneath a golden cakeโperfect for scooping out with a spoon and serving warm or at room temperature. Itโs an easy, rustic treat that celebrates the best of spring rhubarb.
Ingredients
For the Rhubarb Layer
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Cake Batter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (whole or 2%)
Instructions
- Prepare the Rhubarb Layer: In a medium bowl, toss the chopped rhubarb with 3/4 cup sugar and lemon juice. Spread the mixture evenly in the bottom of a greased 9-inch square or 2-quart baking dish. Let it sit while you prepare the cake batterโit will draw out some juice and soften the rhubarb.
- Make the Cake Batter: Cream the softened butter and 3/4 cup sugar in a large bowl until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing just until incorporated.
- Assemble the Cake: Spoon the cake batter over the rhubarb mixture in the baking dish, spreading it gently with a spatula to cover the fruit. The batter will be thick, so don’t worry if it doesn’t spread perfectly to the edges.
- Bake: Bake in a preheated 350ยฐF (175ยฐC) oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (some moist crumbs are fine). The rhubarb will bubble up around the sides.
- Cool and Serve: Let the cake cool for at least 10 minutes before serving. Scoop out generous spoonfuls, making sure to get both the jammy rhubarb and cake in each portion. Enjoy warm, at room temperature, or with a dollop of whipped cream or vanilla ice cream.
Notes
- Rhubarb can be tart, so adjust the sugar as desired for sweetness.
- You can substitute part of the rhubarb with strawberries for a classic combo.
- This cake is rusticโdonโt worry about perfection when spreading the batter.
- Store leftovers covered in the fridge for up to 3 days. Reheat individual portions in the microwave for the best texture.
- If using frozen rhubarb, thaw and drain well before using.
Nutrition
- Serving Size: 1/8 of cake
- Calories: 260
- Sugar: 29g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 59mg
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