This easy, Healthy Rhubarb Cake is a quick, delicious and healthy dessert that can be made with fresh or frozen rhubarb. This Polish inspired cake is loaded with a whole pound of rhubarb and every bite has heavenly pops of juicy, sweet and sour rhubarb goodness.
This rhubarb cake is winning in every way: it’s super easy to make, it comes together in no time and it is filled with super healthy rhubarb. It is fantastic with tea or coffee and a perfect dessert for a May or June BBQ outside. Be warned: it disappears so fast, you may need to make two.
Growing up in Poland, we had seasonal fruit cakes like this strawberry yogurt cake on rotation all summer long. This sponge cake made with oil (I use light olive oil) is the perfect canvas for any fruit but works exceptionally well with berries (strawberries, blueberries, blackberries), peaches or rhubarb. You can mix and match your favorite fruit but, I have to say, rhubarb is by far my favorite mix in for this cake. I just love the perfect balance of sour rhubarb, light sweet cake, cinnamon and the dusting of powdered sugar on top.
Make sure to also check out my Strawberry Rhubarb Crisp Smoothie Bowl for another creative way to use up rhubarb from your garden.
Jump to:
Health benefits of rhubarb
Is it a fruit? A vegetable? A weed? Is rhubarb good for you? I gathered some facts about rhubarb below. Bottom line is that rhubarb is healthy and delicious.
- Though rhubarb is technically a vegetable, the USDA classifies it as fruit. Because it’s usually used in desserts, I think of it as fruit.
- Rhubarb is a good source of fiber and vitamin K.
- It is very high in antioxidants which can help prevent heart disease, cancer, diabetes and premature aging.
- Only rhubarb stems are edible. The leaves are toxic and should be discarded.
- Rhubarb has long been used for medicinal purposes, especially in Chinese medicine.
- Rhubarb is good for digestion and prevents constipation.
- If you’re interested, here are more health benefits of rhubarb.
Now that you know all the wonderful rhubarb’s benefits, let’s make the rhubarb cake!
Ingredient notes
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Coconut Sugar: less refined than regular sugar and gives the cake a nice golden color and slightly caramely flavor. If you prefer a more traditional version, you can use other sugar, such as organic cane sugar or just plain old regular white sugar.
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Eggs: free range and/or organic eggs are best. Make sure your eggs are at room temperature for this recipe. That will ensure that the cake rises evenly. See my note below on how to bring eggs to room temperature quickly.
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Light Olive Oil: this is what gives the cake its moist texture. Light olive oil has a very neutral flavor which is why I like using it for cakes. However, you can use any other neutral tasting liquid oil you like, such as grape seed oil, avocado oil, liquid refined coconut oil or vegetable oil.
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All-Purpose Flour: use fresh, unbleached all-purpose flour for best results. I like King Arthur’s unbleached all-purpose flour.
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Almond Flour: I like to add some nut flour to cakes whenever I can - to make them a little healthier and enhance the flavor and texture. If you don’t want to use almond flour, replace it with equal part of all-purpose flour.
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Vanilla: use real vanilla extract. I buy mine at Costco.
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Cinnamon: it complements rhubarb very well.
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Baking Powder & Baking Soda: to help the cake rise.
Equipment used in this recipe
How to make healthy rhubarb cake
- Step 1: Beat together eggs and sugar. You can use a standup mixer such as KitchenAid or a hand mixer. Beat on high speed until thick, light in color and stiff, 8-10 minutes.
- Step 2: Add oil & vanilla. Don’t stop the mixer while you’re pouring in the oil in a slow stream.
- Step 3: Sift all dry ingredients. Using a sieve or flour sifter, sift all purpose flour, almond flour, baking powder, baking soda and cinnamon into a bowl and mix well with a spoon. Almond flour might get a little clumpy – just use a spoon and press any clumps into the sieve to sift it through.
- Step 4: Add all dry ingredients. Now that your flours and rising agents are sifted and mixed, you can add them to the beaten eggs, sugar, oil and vanilla. Do this in 3 equal parts and beat on the lowest speed until just incorporated after each addition.
- Step 5: Assemble the cake. Pour the batter into a 9-inch spring form lined with parchment paper (only the bottom). Place the sliced rhubarb on top and push gently with a spoon to distribute evenly throughout the cake. It will look like too much rhubarb – that's perfectly fine.
- Step 6: Bake for 50-60 minutes in an oven preheated to 350 degrees Fahrenheit or until a toothpick inserted in the middle of the cake comes out clean. Don’t open the oven before the 50-minute mark or the cake may not rise properly.
- Step 7: Let cool and sprinkle with powdered sugar. Place the spring form on a cooling rack and let it cool for about 15 minutes. Run a spatula or a knife around cake edges to loosen from pan. Cool until room temperature or slightly warm and dust with powdered sugar.
Can I make this cake with frozen rhubarb?
If you have an abundance of rhubarb in your garden, don't let it go to waste but freeze it for future use instead. To do so, clean the rhubarb, cut off the ends and leaves, slice into chunks, place in a zip lock bag or an airtight container and store in the freezer for up to 6 months.
To use in this cake, take the bag out, place the frozen rhubarb on a sieve or colander over the sink or in a bowl and let it sit until it thaws completely. I recommend using the colander method to drain any excessive juice. Once thawed and drained, use it in the same way as fresh rhubarb following the directions in the recipe card below.
Storage and freezing tips
Rhubarb sponge cake can be kept out at room temperature for 36 hours or in the refrigerator for up to 5 days. To refrigerate, place it in an airtight container or wrap in plastic wrap and store in the fridge.
To freeze, double wrap the cake in plastic wrap, place in an airtight container (or aluminum foil) and freeze for up to 3 months. To serve, thaw on the counter until it reaches room temperature.
Looking for more summer dessert ideas? Try this delicious Strawberry Apple Crisp.
Can I use fruit instead of rhubarb?
Yes! You can either replace rhubarb with other fruit, or use a mix of rhubarb and something else, for example strawberries. Fruit that will work in this cake include:
- berries (strawberries, blueberries, raspberries, blackberries)
- stone fruit (pitted cherries, apricots or peaches cut into chunks)
- thinly sliced apples or pears
Recipe
Healthy Rhubarb Cake
Ingredients
- 1 lb rhubarb leaves removed
- 4 large eggs at room temperature
- 1 cup sugar granulated white sugar or coconut sugar
- ½ cup light olive oil or other plant oil such as avocado or vegetable oil
- 1 cup all-purpose flour
- ½ cup blanched almond flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line the bottom of a spring form with parchment paper.
- Sift both flowers, baking powder, soda and cinnamon into a medium bowl. Mix well with a spoon.
- In a bowl of a standup mixer beat together eggs and sugar on high until pale and fluffy, about 10 minutes. You can also use a hand mixer to beat the eggs and sugar.
- In the meantime, cut the rhubarb into ¼- ½ inch slices. Set aside.
- Pour the oil in the eggs and sugar mixture very slowly while the mixer is beating. Add vanilla extract.
- With the mixer on low speed add the sifted dry ingredients in 3 equal parts until just incorporated. It’s important not to overmix.
- Pour the batter into the prepared lined spring form. Add the rhubarb slices on top of the batter and gently push down with a spoon so the rhubarb is evenly distributed. It will look like a lot of rhubarb – that’s how it’s supposed to be.
- Bake for 50-60 minutes in preheated oven or until a toothpick inserted in the middle of the cake comes out clean.
- Let cool on a rack for about 15 minutes, then loosen the edges with a knife or thin spatula and open the spring form. Using a small sieve dust powdered sugar on top.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Bogusława says
Ciasto proste do zrobienia, zdrowe i bardzo smaczne🙂
Mindy Fewless says
This cake turned out perfectly!! Thank you!
Sue says
Rhubarb is so under-rated, I love to find new ways to use it. This recipe is a winner for sure!
Teresa says
Very good, so light and fluffy. I'll add orange zest next time for a little added flavor.
Irina says
It is the best recipe for a rhubarb cake I have ever made and tried! It is yummy and delicious, easy to make too. Shortly, it is perfect!
Dannii says
I grew up eating rhubarb crumble, but I have never had a rhubarb cake. This looks delicious.
Anjali says
I've only ever used rhubarb in pies, but never thought to bake a cake with it! Can't wait to try your recipe - it looks delicious and perfect for a summer picnic!
Freya says
I love rhubarb cake and your recipe was so good, with just the right amount of fruit in it!
Nora says
Perfect rhubarb cake! My family loved it!
Audrey says
This is a great way to use up rhubarb so good!
Michele Peterson says
Just in time to enjoy with the bounty ( aka mountain) of fresh rhubarb from our garden.
Jerika says
I'm excited to try this healthy dessert.:) YUM!! Thanks.
Amy Roskelley says
I'm on my way to get more Rhubarb! This cake is the best.
Maya says
I love rhubarb ! This is a great use for it!
Bernice says
My mouth waters every time I read your post. Such a tasty spring cake.
Toni says
Such a gorgeous and delicious cake!!
Jen says
Such a perfect cake! Everyone at my house loved it!
Kristina says
Very good recipe.
Nadia says
Best Rhubarb Recipe is the world!
A FAVORITE among EVERYONE!!
Agnieszka says
So glad to hear that! It's definitely a favorite at our house, too!
Justine says
Followed the recipe and instructions exactly but subbed in King Arthur's Gluten Free All Purpose flour. It yielded a truly tasty cake. The only weird thing is that my rhubarb all sank to the bottom of the cake and the cake sagged slightly in the center. Still tasted delicious but I wonder how you got your rhubarb so evenly distributed. Should I toss it in flour next time to prevent sinkage? Thanks!
Agnieszka says
Hi Justine. I suspect the gluten free flour may have something to do with it OR perhaps the rhubarb was not dry enough? I think tossing it in flour would help. Glad you liked it though!
Shelly says
I like rhubarb desserts, and this one was simple and delicious, and not too sweet. I used all purpose unbleached flour (no almond flour), brown sugar and refined white (equal amounts of each), and equal amounts of canola oil and EVO. I served it with vanilla ice cream and fresh strawberry topping.
Agnieszka says
So glad you liked it! The vanilla ice cream and fresh strawberries sounds wonderful!
melanie hulton says
My batter never got light and fluffy. I used organic coconut sugar. Could that have been the problem? I have a Kitchen Aid stand up mixer and mixed on high for about 25 min. It never got light and fluffy.
Agnieszka says
Hi Melanie. I'm not sure why the batter didn't get fluffy. My guess is that the sugar was the culprit. Some sugar crystals make it difficult for the batter to fluff up.