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.
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.
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!
- 2/3 cup granulated sugar , plus 2 tbsp for top of rhubarb
- 3 eggs
- 3 tablespoons butter , melted
- 2 tablespoons milk or buttermilk
- 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 milk.
- 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.
pattyabr says
April 7, 2013 at 7:12 pmlovely story and cake recipe. Cheers to grandmother
Rosie @ Blueberry Kitchen says
April 8, 2013 at 8:02 amYour cake looks so delicious! I’m pretty sure I couldn’t eat a cows tongue either!
jackie2488 says
April 9, 2013 at 9:54 pmDidn’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
Carole says
April 25, 2013 at 3:12 pmHi, 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.
Carole says
April 25, 2013 at 5:36 pmThanks for linking this in. I hope to see you again soon. Cheers
Carole says
April 28, 2013 at 7:22 pmJust 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.
koicuisine says
May 6, 2013 at 10:22 pmI happen to have some left over rhubarb and I’m going to make this. Thanks for the recipe!
beryl518 says
May 24, 2013 at 7:31 amI 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 says
May 24, 2013 at 11:11 amI 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!
Alesig says
June 2, 2013 at 2:42 pmI 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!
Adriann K says
June 11, 2013 at 3:49 pmJust trying this recipe for the first time and the cook time is way longer than 30 minutes for me!
Jen says
August 21, 2017 at 10:01 amYes Agreed! Mine was still soggy at about 45 minutes and I had to go out at that point. Next time I will try the oven a little hotter – maybe this was for a fan assisted oven.
Cassandra says
August 24, 2017 at 7:41 pmI am now having the same issue.. I hope that someone can figure out a new time/temp for those of us who are struggling.
Cassandra says
August 24, 2017 at 7:57 pmOkay I believe my cake is done now at 45 mins.
The other thing I am wondrring about is why the pics look like icing sugar is on top but yet it said to use regular sugar.. letting it cool. Hope it is good.
Cassandra says
August 24, 2017 at 8:04 pmAnd.. it’s good.. yummmm…
james says
June 14, 2013 at 2:19 pmamazing recipe, i have made it a dozen times already!
The Seaside Baker says
June 14, 2013 at 2:28 pmI love comments like these!!! Thank you!!!
Lauren says
June 16, 2013 at 6:42 pmThis was delicious!!!
C Murray says
August 28, 2013 at 12:14 pmSorry a little confused. 2 to 3 cups of sugar or two thirds of a cup? Thank you
Sarah says
March 25, 2014 at 12:32 pmI too would like to know whether it 2 to 3 cups or two thirds of a cup?
theseasidebaker says
March 25, 2014 at 8:55 pmIt is two thirds of a cup 🙂
Vanessa says
April 20, 2014 at 3:00 amYour 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 says
April 30, 2014 at 7:18 amI’m so glad you liked it! Thank you for commenting!
Gosia says
May 11, 2014 at 3:47 pmMade your cake four times already! 🙂 Today used wholemeal flour and found it very, very nice 🙂
Thanks for your great recipe!
Sarah Staines says
October 22, 2014 at 3:47 amAm making your cake, just wondered if it uses plain or self raising flour. Thanks
Sandy says
February 9, 2018 at 4:15 pmPlain flour is listed for this recipe and baking powder and salt. If you use self-raising flour, it has these three indredients combined. So swapping makes this recipe even easier. A friend gave me some rhubarb from his garden so I’m looking forward to trying it today!
Linda says
September 4, 2015 at 2:59 amMy 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!
Tess Geer says
April 4, 2016 at 9:19 amI 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!
Carol says
September 23, 2017 at 2:07 amI believe all-purpose flour is UK’s plain flour.
Diana says
June 12, 2016 at 1:58 pmDelicious and so easy to make. Thanks for the recipe.
Melody Favish says
August 29, 2016 at 2:58 pmI 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.
Celine says
September 4, 2016 at 7:04 amThank 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.
Shirley Moon says
May 2, 2017 at 1:18 pmJust made this tastes amazing many thanks for the recipe x
Roberta says
June 10, 2017 at 11:14 amThis recipe says ” and buttermilk,” but there is no buttermilk in the recipe. I made it without buttermilk the first time but wondering if it would be better with.
Cassandra says
August 24, 2017 at 8:00 pmIngredients say buttermilk or milk.
Guess she short-handed it to just say milk in the reciepe. Baker’s choice it seems.
Felicity says
August 15, 2017 at 2:57 amEasy and delicious. Thank you for sharing!
Trish says
March 3, 2018 at 6:15 pmMade this this morning … cooking time was great and the cake is delicious .. didn’t want to share it lol
Jan Rutledge says
June 16, 2018 at 10:52 amAny chance I could have the measurements in grams instead of cups please. Here in the UK we generally use digital scales. Every time I google cups to grams they all come up with different answers. Baking is a precise art. I would really like to make this cake it looks great. Thanks
Jessy says
August 25, 2018 at 11:44 pmI feel like coconut will add more great flavor to this cake and seems a good combination with rhubarb. Cake tasted eggy first and has after taste of sour rhubarb. Will add next time a dedicated coconut for a twist!