Quick Rhubarb Cake

Quick Rhubarb Cake

This one bowl Quick Rhubarb Cake is extremely simple to make and even easier to eat! You will want to make it over and over again!

This one bowl Quick Rhubarb Cake is extremely simple to make and even easier to eat! You will want to make it over and over again!

I think that my husband’s grandparents were trying to scare me away the first time I met them. However, I don’t think it was intentional because his grandmother is one of the sweetest ladies ever.

They invited us over for lunch. When we sat down to eat, she placed a huge platter in the center of the table. My face immediately turned white, as I realized what it was. A big whole, like just cut from the mouth, cow’s tongue. Taste buds and all. I was always taught to eat what was served in order to not offend the hostess but, I couldn’t do it this time, I just couldn’t. Thankfully, my husband made some excuse for me in slang French, which I could barely understand with their farmer accent.

Quick Rhubarb Cake

Then, she served this cake. I had never had rhubarb before, and was extremely skeptical after what she had served for lunch. To my surprise, I really liked it. Rhubarb is a bit sour but is a perfect combination with a sweet vanilla cake. Before we left I asked her for the recipe. His grandmother is almost 90 years old, so her recipes consist of a coffee cup full of this and a spoonful of that. But hey, it works!

After 4 years of trying, my Rhubarb plant finally took last year and now I have hundreds of stalks. I knew that the first thing I was going to had to be this cake. My husband was super stoked too because he hasn’t had this cake since the last time he saw his grandmother over a year ago.

Quick Rhubarb Cake

In French, the cake is called “Gateau Vite Fait”, which means “Quickly Made Cake”. It is really simple, and only takes about 15 minutes to prepare and 30 minutes to cook. It can be served warm or at room temperature. The cake portion is light, fluffy and streaked with vanilla bean which contrasts beautifully with the slightly sour rhubarb. It’s no wonder it is one of the most popular recipes on the blog!

Quick Rhubarb Cake

This one bowl Quick Rhubarb Cake is extremely simple to make and even easier to eat! You will want to make it over and over again!

  • 2/3 cup granulated sugar, plus 2 tbsp for top of rhubarb
  • 3 eggs
  • 3 tablespoons butter, melted
  • 2 tablespoons milk
  • 1 teaspoon vanilla or vanilla bean paste
  • 1 cup plus 2 tablespoon all-purpose flour
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 2 cups diced rhubarb

Preheat oven to 350 degrees F.

In a bowl mix eggs and 2/3 cup of sugar until light.

Add melted butter, vanilla, and buttermilk.

Stir in flour, baking powder and salt and mix to combine.

Pour into a 8 or 9 inch cake pan that has been sprayed with nonstick cooking spray.

Spread diced rhubarb around the top of the batter and sprinkle with 2 tbsp sugar.

Bake at 350 degrees for 30 minutes or until a knife comes out clean.

Quick Rhubarb Cake

 

Print Friendly

, , , , ,

32 Responses to Quick Rhubarb Cake

  1. pattyabr April 7, 2013 at 7:12 pm #

    lovely story and cake recipe. Cheers to grandmother

  2. Rosie @ Blueberry Kitchen April 8, 2013 at 8:02 am #

    Your cake looks so delicious! I’m pretty sure I couldn’t eat a cows tongue either!

  3. jackie2488 April 9, 2013 at 9:54 pm #

    Didn’t expect that we can make cake out of Rhubarb. I’ve been growing my own rhubarb for a while now. Thanks for this tasty recipe. I used this method on my garden http://farmingeek.org/farming-how-to/how-to-start-your-hydroponic-farm/how-to-grow-rhubarb-in-hydroponic-farms

  4. Carole April 25, 2013 at 3:12 pm #

    Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.

  5. Carole April 25, 2013 at 5:36 pm #

    Thanks for linking this in. I hope to see you again soon. Cheers

  6. Carole April 28, 2013 at 7:22 pm #

    Just letting you know that I have now also pinned this to the special Pinboard I have created for Food on Friday: Rhubarb. http://pinterest.com/ca4ole/food-on-friday-rhubarb/ You might be interested in seeing the other links at a glance – and choosing some to check out.

  7. koicuisine May 6, 2013 at 10:22 pm #

    I happen to have some left over rhubarb and I’m going to make this. Thanks for the recipe!

  8. beryl518 May 24, 2013 at 7:31 am #

    I made 4 of these for a senior’s luncheon-they all loved it!!!!!-I got literally a tiny morsel for myself to taste so plan to make another one today, but make it gluten and dairy free. The four I made were dairy free. Thanks for this incredibly easy recipe!!!!!!!

    • The Seaside Baker May 24, 2013 at 11:11 am #

      I am so happy you liked the recipe!!! I love that you are making it gluten and dairy free. Take a pic and share it on theseasidebaker facebook page! I would love to share your adjustments! Thanks for following!

  9. Alesig June 2, 2013 at 2:42 pm #

    I have a blog dedicates to recipes that originated from grandmothers. Translated to English it is called: Baking like grandmother did. As my own grandmother passed away when I was but sixteen and in no way back then interested in cooking or baking I have but few of her own recipes handed down to me. I usually create my recipes myself or sometimes like right now I stumble upon little gems handed down to someone by their grandmother. Today I had a go at this wonderful recipe of yours. I made the cake and it is just glorious and delicious. I made a little bit of strawberry sauce to go with it (just a cup of diced strawberries with some teaspoons of sugar) and it made a wonderful dessert!
    Thank you for sharing this recipe!

  10. Adriann K June 11, 2013 at 3:49 pm #

    Just trying this recipe for the first time and the cook time is way longer than 30 minutes for me!

  11. james June 14, 2013 at 2:19 pm #

    amazing recipe, i have made it a dozen times already!

  12. Lauren June 16, 2013 at 6:42 pm #

    This was delicious!!!

  13. C Murray August 28, 2013 at 12:14 pm #

    Sorry a little confused. 2 to 3 cups of sugar or two thirds of a cup? Thank you

  14. Sarah March 25, 2014 at 12:32 pm #

    I too would like to know whether it 2 to 3 cups or two thirds of a cup?

  15. Vanessa April 20, 2014 at 3:00 am #

    Your cake is delicious 🙂 I’m making it again today this time with custard it’s going to make my father in law a very happy man lol!!!

    • theseasidebaker April 30, 2014 at 7:18 am #

      I’m so glad you liked it! Thank you for commenting!

  16. Gosia May 11, 2014 at 3:47 pm #

    Made your cake four times already! 🙂 Today used wholemeal flour and found it very, very nice 🙂
    Thanks for your great recipe!

  17. Sarah Staines October 22, 2014 at 3:47 am #

    Am making your cake, just wondered if it uses plain or self raising flour. Thanks

  18. Linda September 4, 2015 at 2:59 am #

    My father has given me some rhubarb and I have never made or eaten rhubarb cake, so i was taken with your recipe this morning and going to make my first ever rhubarb cake now!

  19. Tess Geer April 4, 2016 at 9:19 am #

    I am also wondering self rising or regular flour? Also, would it come out more cleanly if I grease and flour or have you had no problem with just cooking spray? Can’t wait to try! Thank you!

  20. Diana June 12, 2016 at 1:58 pm #

    Delicious and so easy to make. Thanks for the recipe.

  21. Melody Favish August 29, 2016 at 2:58 pm #

    I made it an hour ago gluten-free using HOF flour from Germany. The crumb was lovely. I think I will add a little cinnamon next time, to give it more identity.

  22. Celine September 4, 2016 at 7:04 am #

    Thank you for this lovely recipe! Such a little amout of butter, but so good.
    I used 1 cup of apple dices and 1 cup of rhubarb instead.

  23. Shirley Moon May 2, 2017 at 1:18 pm #

    Just made this tastes amazing many thanks for the recipe x

Trackbacks/Pingbacks

  1. Rabarbertaart | - January 2, 2014

    […] vond dit recept op The Seaside Baker. Het is afkomstig van een Franse grootmoeder. De zoetige zure smaak die ik me herinnerde van dat […]

  2. Rhubarb and Vanilla muffins | Elles disent qu'elles voient pas le rapport... - January 28, 2014

    […] found a great recipe on The Seaside Baker – I also noted that they have yummy looking gluten free recipes. Funnily enough the recipe is […]

  3. Rhubarb Cardamom Cake | Scaredy-Cat Kitchen - April 21, 2014

    […] Rhubarb Cardamom Cake Adapted from The Seaside Baker […]

  4. RHUBARB BABY | BRINJA KØBENHAVN - May 8, 2014

    […] Found the recipe via pinterest here. […]

  5. Mostly-Rhubarb, Really Easy, Cake | The Swanky Sweet Potato - June 30, 2014

    […] Mostly Rhubarb Cake barely adapted from The Seaside Baker […]

Leave a Reply