Rhubarb Spoon Cake

If you’re looking for a cozy dessert that celebrates the tartness of rhubarb while delivering the comfort of a warm cake, this Rhubarb Spoon Cake is exactly what you need. Made with simple ingredients and bursting with flavor, this cake is soft enough to be served with a spoon—hence the name. It’s the perfect spring and early summer treat, especially if you’re harvesting rhubarb from your garden.

Whether you’re new to baking with rhubarb or a seasoned dessert lover, this recipe is easy to follow and sure to impress. Best of all, it’s ready in under an hour!

Ingredients

• 2 cups chopped fresh rhubarb
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar (for cake batter)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (whole or 2%)

Instructions

Step 1: Prepare the Rhubarb

In a medium bowl, combine chopped rhubarb, 1/2 cup sugar, and lemon juice. Let it sit while you prepare the batter. This helps draw out the tart juices and gives the rhubarb a sweet-tangy balance.

Step 2: Make the Cake Batter

In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in vanilla.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk. Mix until just combined—do not overmix.

Step 3: Assemble and Bake

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish. Spread the batter evenly into the dish, then spoon the rhubarb mixture (with juices) over the top.

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.

Step 4: Serve Warm

Let the cake cool for about 10 minutes before serving. This dessert is best enjoyed warm and soft, served with a spoon and optionally topped with whipped cream or vanilla ice cream.

Why You’ll Love This Recipe

• One-bowl simplicity: Easy cleanup and quick prep.
• Perfect texture: Soft and spoonable, almost like a pudding cake.
• Fresh flavor: A great way to use up seasonal rhubarb.
• Versatile: Great on its own or topped with cream, yogurt, or custard.

Tips for Success

• Use fresh rhubarb for the best texture and tartness.
• Don’t overmix the batter—this keeps the cake light and tender.
• Let it sit 5–10 minutes after baking so it sets up slightly but remains spoonable.

FAQs