Rhubarb Cake with Cream Cheese Frosting
Rhubarb Cake is sweet and delicious, and a great way to use up your rhubarb abundance! All the rhubarb packed into this cake makes it so moist, and the cream cheese frosting on top makes this a cake you're going to want to eat again and again!
Rhubarb can be very tart, but it seems that when it's cooked it mellows out and becomes much more sweet. That's why it's perfect for dessert recipes.
I really like Rhubarb Cake with Cream Cheese Frosting. It's just sweet enough to feel like a yummy dessert, and yet it's packed full of rhubarb, which is full of antioxidants and fiber! When I looked up the benefits of eating rhubarb, I was amazed by how great it is for us to eat!
Benefits of Rhubarb:
Besides being full of antioxidants and fiber, rhubarb has a lot of other benefits. Rhubarb is full of Vitamin K, Calcium, and Vitamin C. There are claims that rhubarb may be beneficial in lowering cholesterol and even in fighting cancer, but there aren't enough studies to know for sure.
If you're a rhubarb lover, you are really going to love this cake.
And if you're a rhubarb hater, or you've never had rhubarb before, I think you'll probably like this, anyway. It's a great recipe to try out rhubarb for the first time!
Love this recipe, but want to try it in cupcake form? Check out the recipe for Rhubarb Cupcakes!
Looking for more delicious rhubarb recipes?
Virgin Strawberry Rhubarb Margaritas
📖 Recipe
Rhubarb Cake Bars
Rhubarb Cake is sweet and delicious, and a great way to use up your rhubarb abundance! All the rhubarb packed into this cake makes it so moist, and the cream cheese frosting on top makes this a cake you're going to want to eat again and again!
Ingredients
For the Cake:
- 4 cups rhubarb, chopped (I threw mine in the slicer of my food processor)
- 1 ¾ cups sugar (divided)
- ½ cup melted butter
- 1 egg
- 1 teaspoon vanilla
- 1 cup buttermilk, (or 1 tablespoon lemon juice mixed with enough milk to make 1 cup)
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
For the Cream Cheese Frosting:
- ¼ cup butter
- 8 oz. cream cheese, softened
- 2 tsp. milk
- 1 tsp. vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven to 350º. Grease a 9x13" pan and set aside.
- Mix together the rhubarb and ¾ cups sugar and set aside while preparing the rest.
- Cream together the melted butter, 1 cup sugar, egg, vanilla, and buttermilk.
- In a separate bowl, combine the flour, baking soda, salt and cinnamon.
- Mix the dry ingredients in to the wet ingredients. Then add the rhubarb mixture.
- Pour into prepared pan.
- Bake for 45-50 minutes, until edges start to brown and pull away from the pan.
- Cool completely before frosting.
For the Cream Cheese Frosting:
- In a large bowl, beat butter, cream cheese, milk and vanilla until mixture is smooth.
- On low speed, beat in powdered sugar, one cup at a time. If needed, add one more teaspoon of milk to get a spreadable consistency.
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Nutrition Information
Yield
15Serving Size
15 ServingsAmount Per Serving Calories 420Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 321mgCarbohydrates 69gFiber 1gSugar 54gProtein 4g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
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Will frozen rhubarb work?
I'm so sorry, I don't know how I overlooked this comment! Frozen will work just fine, just drain it before using it.
Thanks for pinning and checking us out! I hope you'll love the recipe and come back and let us know what you thought!
I just cut up rhubarb for strawberry/rhubarb jam. Looks like I have to go out and pick more so I can try this recipe! pinning!
Rhubarb Cake Bars! now that i must try thanks for sharing new follower twitter. found you on Tues blog hop.
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