Sweet Rhubarb Cake with Whipped Cream

Sweet Rhubarb Cake with Whipped Cream


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With spring comes fresh rhubarb! This crumble cake is an easy and sweet way to enjoy this fruit and tart vegetable while it’s in season.

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Chicago, IL

Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

10 servings


  • 2 cups of rhubarb, finely diced
  • ½ cup of sugar
  • 3 tablespoon of butter
  • 2 teaspoon of fresh lemon juice
  • 2 egg
  • 2 cups of all-purpose flour
  • 2 cups of sugar
  • ½ cup of milk
  • 2 tablespoons of butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 cup of heavy whipping cream
  • ½ cup of white sugar

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For the cake:
Preheat the oven to 350 degrees. Meanwhile, melt and boil butter over medium-high heat then add in rhubarb, sugar and lemon juice. Cook for 5 minutes or until it forms a thick, syrupy consistency. Set aside and let it cool as the cake batter is prepared.
Cream the butter, sugar, and vanilla together, then beat in one egg and a little bit of milk at a time. In a separate bowl, whisk together the flour, baking powder, and salt then slowly mix into the wet ingredients. Once well mixed, add in the rhubarb mixture. Pour into a well-greased pan and let bake for forty-five minutes, or until the edges are golden brown.

For the whipped cream:
Whisk together the whipping cream and sugar until stiff peaks form. Best if served on top of the rhubarb crumble cake!

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