Rhubarb Cake is a great springtime dessert and perfect for picnics and carry-ins. The recipe can easily be modified to be gluten-free.
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For as long as I can remember my mom has grown rhubarb. Every year we look forward to making all kinds of delicious recipes that call for rhubarb. For instance, take Rhubarb Strawberry Pineapple Jam. So, so good!
Another great recipe our family loves is Rhubarb Pie.
So, anyway… If you like rhubarb then you will love this easy rhubarb cake recipe. The recipe simply calls for one yellow cake mix (or a white cake mix would work too), rhubarb, sugar, salt and heavy whipping cream. Doesn’t this already sound scrumptious?
First, start by cleaning and cutting several stocks of rhubarb into small chunks.
Gently toss the rhubarb with sugar and a dash of salt. Stir until all of the chunks are coated with sugar. Set it aside.
Nest, make the cake according to the directions on the box. *If using a white cake mix be sure to use a whole egg and not just the egg white. Spread the cake batter into a greased 9″ x 13″ baking dish and spoon the sugared rhubarb evenly over the top of the cake batter.
Pour the heavy whipping cream all over the rhubarb.
Bake the cake at 350 degrees F for 40 – 45 minutes; or until the center of the cake is set. Remove from the oven and cool.
This Easy Rhubarb Cake is truly delicious. Because this cake is so moist it really doesn’t need any garnish although you can serve with a dollop of whipped topping or vanilla bean ice cream. Either way, it’s wonderful.
If looking for a gluten-free modification, use a Betty Crocker Gluten Free Yellow Cake Mix.
I make this Easy Rhubarb Cake last weekend for a family gathering. My 3-year-old granddaughter (who is gluten intolerant), gobbled up it!
I hope that you enjoy rhubarb as much as my family does.
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