What to serve with rhubarb cake?

Fresh fruit, whipped cream, or a creamy topping like Greek yogurt all pair well. I also love a drizzle of rhubarb sauce to double down on the flavor. For savory pairings, serve it with eggs or breakfast sausage for a satisfying contrast.

Does rhubarb cake need to be refrigerated?

If you're serving it within a day or two, it can stay at room temperature. But if your home is warm or humid, or you want it to last longer, refrigerate it in an airtight container for up to 5 days.

Can you put raw rhubarb in a cake?

Yes! That’s the beauty of rhubarb—it softens and releases its tart flavor as it bakes. There’s no need to cook it first. Just chop it small and toss it with a little sugar and spice before folding it into the batter.

Can frozen rhubarb be used in baking?

Absolutely. Frozen rhubarb works great in cakes. Just use it straight from the freezer and avoid thawing it to prevent sogginess. You might want to add a tablespoon of flour to the batter to absorb any extra moisture.

Rhubarb Breakfast Cake – Easy Golden Crumb Delight (5-Star)

Description

A moist, flavorful rhubarb breakfast cake with a golden crumb topping and a cozy cornmeal base. Perfect for brunch, snacking, or a spring morning treat.

Ingredients

Scale

CRUMBLE TOPPING:

1/2 cup flour

1/2 cup cornmeal

1/4 cup sugar

2 tablespoons brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons butter, chilled

1 whole egg, lightly beaten

CAKE:

1/2 cup butter, room temperature

1 cup flour

1 1/3 cups cornmeal

2 teaspoons baking powder

1 teaspoon salt

5 cups rhubarb (can substitute 1–2 cups with berries)

1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

3/4 cup sugar

1 cup buttermilk

1/2 cup yogurt or sour cream

4 large eggs

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Instructions

1. Whisk crumble ingredients in a bowl and cut in chilled butter until crumbly.

2. Stir in beaten egg until combined; chill until ready to use.

3. Preheat oven to 350°F. Butter and flour a 13×9 baking pan.

4. Toss rhubarb with 1/4 cup sugar, cinnamon, and ginger. Set aside.

5. Whisk flour, cornmeal, baking powder, and salt in a bowl.

6. Mix buttermilk and yogurt in a small bowl.

7. Beat butter and remaining sugar until fluffy. Add eggs one at a time.

8. Alternate adding dry ingredients and milk mixture to the butter mix.

9. Fold in rhubarb. Spread into prepared pan.

10. Top with chilled crumble. Bake for 1 hour until golden and a toothpick comes out clean.

11. Cool on a wire rack before serving.

Notes

Use frozen rhubarb directly from the freezer—no thawing needed.

Pairs perfectly with rhubarb sauce or fresh whipped cream.

Store at room temperature for 2 days or refrigerate up to 5.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 221
Sugar: 13g
Sodium: 280mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0.3g
Carbohydrates: 31g
Fiber: 2g
Protein: 5g
Cholesterol: 56mg