This delightful rhubarb cake is a perfect blend of tart and sweet, making it an ideal dessert for any occasion. The moist and tender crumb, combined with the unique flavor of rhubarb, will have your taste buds dancing with joy. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding.
If you don't typically have rhubarb or almond milk in your pantry, you'll need to pick these up at the supermarket. Rhubarb is often found in the produce section, while almond milk can be located in the dairy or plant-based milk aisle. Ensure you get fresh rhubarb for the best flavor.

Ingredients For Rhubarb Cake Recipe
Rhubarb: A tart vegetable often used in desserts, adding a unique flavor and moisture to the cake.
Flour: The base of the cake, providing structure and texture.
Sugar: Adds sweetness to balance the tartness of the rhubarb.
Vegetable oil: Keeps the cake moist and tender.
Almond milk: A dairy-free alternative that adds moisture and a subtle nutty flavor.
Baking powder: Helps the cake rise and become fluffy.
Baking soda: Works with the baking powder to leaven the cake.
Salt: Enhances the flavors of the other ingredients.
Vanilla extract: Adds a rich, sweet aroma and flavor to the cake.
Technique Tip for This Recipe
When folding in the rhubarb, be gentle to avoid overmixing the batter. Overmixing can lead to a dense cake. Instead, use a spatula to carefully incorporate the rhubarb until just combined. This will help maintain a light and fluffy texture in your rhubarb cake.
Suggested Side Dishes
Alternative Ingredients
rhubarb - Substitute with strawberries: Strawberries provide a similar tartness and sweetness, making them a good alternative for rhubarb in cakes.
flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to accommodate those with gluten sensitivities or celiac disease.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative to regular sugar.
vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add moisture to the cake, making it a healthier option.
almond milk - Substitute with oat milk: Oat milk is a creamy, plant-based milk that works well in baking and is a good alternative for those with nut allergies.
baking powder - Substitute with a mix of cream of tartar and baking soda: Combining cream of tartar and baking soda can replicate the leavening effect of baking powder.
baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used as a sodium-free alternative to baking soda.
salt - Substitute with sea salt: Sea salt can be used as a more natural and less processed alternative to regular table salt.
vanilla extract - Substitute with maple syrup: Maple syrup adds a unique flavor and sweetness, making it a good alternative to vanilla extract.
Other Alternative Recipes Similar to This Cake
How to Store or Freeze This Cake
Allow the rhubarb cake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cake soggy.
Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, you can place it in an airtight container.
Store the wrapped or containerized cake at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating it.
For refrigeration, place the cake in an airtight container or wrap it tightly in plastic wrap and then in aluminum foil. This will keep the cake fresh for up to a week.
To freeze the rhubarb cake, first ensure it is completely cooled. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
Label the wrapped cake with the date to keep track of its freshness. The cake can be frozen for up to 3 months.
When ready to enjoy, thaw the cake in the refrigerator overnight. For quicker thawing, let it sit at room temperature for a few hours.
To refresh the cake, you can warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help restore its texture and flavor.
If you prefer individual servings, slice the cake before freezing. Wrap each slice in plastic wrap and place them in a freezer-safe bag or container. This way, you can thaw and enjoy a piece at a time.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover rhubarb cake on a baking sheet.
- Cover the cake with aluminum foil to prevent it from drying out.
- Heat for about 10-15 minutes or until warmed through.
- Remove the foil for the last 2-3 minutes if you want a slightly crisp top.
Microwave Method:
- Place a slice of rhubarb cake on a microwave-safe plate.
- Cover it with a microwave-safe cover or a damp paper towel.
- Microwave on medium power for 20-30 seconds.
- Check the temperature and heat in additional 10-second intervals if needed.
Steaming Method:
- Set up a steamer or a pot with a steaming rack and bring water to a simmer.
- Place the rhubarb cake on a heatproof plate and put it in the steamer.
- Cover and steam for about 5-7 minutes or until heated through.
- This method helps retain moisture, making the cake soft and tender.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the rhubarb cake on a piece of aluminum foil or a small baking tray.
- Heat for about 8-10 minutes or until warmed through.
- For a crispier texture, leave it in for an additional 2 minutes.
Air Fryer Method:
- Preheat your air fryer to 320°F (160°C).
- Place the rhubarb cake in the air fryer basket.
- Heat for about 5-7 minutes, checking halfway through to ensure it doesn't dry out.
- This method gives a slightly crispy exterior while keeping the inside moist.
Best Tools for Baking This Cake
Oven: Used to bake the cake at the specified temperature of 350°F (175°C).
Baking pan: The container in which the cake batter is poured and baked.
Mixing bowl: Used to combine and mix all the ingredients together.
Measuring cups: Essential for accurately measuring the flour, sugar, vegetable oil, and almond milk.
Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, salt, and vanilla extract.
Spatula: Useful for folding in the chopped rhubarb into the batter.
Whisk: Helps in mixing the wet and dry ingredients together smoothly.
Toothpick: Used to check if the cake is done by inserting it into the center of the cake; it should come out clean.
Cooling rack: Allows the cake to cool evenly after baking.
Knife: Used for chopping the rhubarb into small pieces.
Grease brush: Used to grease the baking pan to prevent the cake from sticking.
How to Save Time on Making This Cake
Pre-measure ingredients: Measure and prepare all ingredients like rhubarb, flour, and sugar in advance to streamline the process.
Use a food processor: Quickly chop the rhubarb using a food processor to save time.
One-bowl method: Mix all dry ingredients first, then add wet ingredients in the same bowl to minimize cleanup.
Preheat the oven early: Start preheating the oven before you begin mixing to ensure it's ready when you are.
Line the pan: Use parchment paper to line the baking pan for easy removal and less cleanup.

Rhubarb Cake Recipe
Ingredients
Main Ingredients
- 2 cups rhubarb, chopped
- 1 ½ cups flour
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup almond milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking pan.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Add vegetable oil, almond milk, and vanilla extract. Mix well.
- Fold in chopped rhubarb.
- Pour batter into the prepared pan.
- Bake for 45 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cake
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