Make this simple rhubarb cake and and learn how to cook rhubarb in this easy cake video. This rhubarb recipe is based our Peach Dump Cake Dessert Recipe video, link here. What's great about this recipe is that it doesn't take long to bake and you're ready to go out in the yard instead of being in the kitchen.
This rhubarb recipe can be adapted to use most any fresh or canned fruit. Like its cousin, the Peach Dump Cake recipe, it uses a quick cake recipe and adds in fruit. We found that simmering the rhubarb in some sugar before adding it to the cake batter works really well. Our oven usually takes longer than most to bake cakes, so this recipe should take about 30 minutes in your oven.
If you want to make this recipe and its winter, you can buy frozen rhubarb in larger supermarkets now. Neat. I imagine frozen would not need to be cooked as much beforehand, as the freezing breaks it down some.
We have a bunch of how to grow and cook rhubarb videos on our site, here is the link. Our first rhubarb video we did when our Yellow Labrador Henry was just a pup, and she was eating my notes while we were shooting the show. Watch our first rhubarb recipe video here.
Let us know your thoughts and suggestions and ideas in the comments below, are there new ways to use rhubarb in recipes? Have you ever eaten it raw? I have, it has quite a taste!
Simple Rhubarb Cake Recipe
Ingredients
• 1 cup All purpose Flour
• 1 ½ Teaspoon Fresh Baking Powder
• ½ Teaspoon Salt
• 1 stick Butter
• 1 cup milk
• 1 ⅓ cups sugar - use less if you want
• 2 cups rhubarb
Cooking Directions
1. Preheat the oven to 375F
2. Cut the Rhubarb into ½\' pieces, toss into a small pan with ⅓ cup sugar over low heat, simmer for 5 minutes or until the rhubarb is slightly soft. You may want to drain off some of the water from this to keep the cake batter from being too wet.
3. Mix all the dry ingredients together
4. Add the milk and slightly cooked rhubarb. The batter may look pretty wet
5. Pour the batter into a greased 8 x 8 cake pan. I like to use a glass pan for this. It browns the cake nicely.
6. Bake for 30 minutes and test for doneness. The top of the cake should be nicely browned, but not too toasted.
7. This rhubarb recipe goes well with ice cream.
Millie
You make recipes look so easy and carefree! Cannot wait to make a "Dump Cake"
mike
Loved your videos, You and Wife sound like your enjoying Life. Wish I could grow Rhubarb in Al.
Oh yes, LOVE THE LAB'S. Great job, by all.
jeanne chuchran
Just wondering for this recipe, when does the stick of butter get added in the mixing process? it doesn't say if it is softened or added to the rhubarb and sugar mixture....does it need to be melted and added at the end or poured over the top of the cake batter after everything else is in the pan? just confused.
Susan
Thanks again for a fun video and an interesting, easy recipe.
Jenny
Does it harm the rhubarb plant to cut it, rather than pulling it? I pull mine, but have a friend who cuts it.
Thanks.
PS: Loved your video!!!
Isabel Sigwarth
Love your show! And all your other shows. It is always so enjoyable to watch how you bake or make things. I also love your shows on bee keeping and making maple syrup. The BEST!
Donna Wynn
Nailed it again !!!! Thanks for the smile :)))
Janet
I am so inspired in a quirky kind of way :-). I haven't eaten breakfast and I think this would be a great thing to have! We've got unseasonable rain showers today and I'm home with a summer cold. FYI, if you stir the sugar into the rhubarb and let it sit for ~20 minutes before heating, it will release some liquid and you probably don't need to add the water.
Regarding spraying the pan, it IS convenient, but the can is trash. I use the wrapper from the butter to grease the pan, or I have olive oil in a reusable sprayer. I'll watch your other rhubarb vids too, but in case it's not mentioned, I cut my rhubarb into 1/2" chunks, toss with sugar and freeze in zip-lock bags for up to a year.
Thanks for the great entertainment to your whole 2- and 4-legged team! Blessings to you on the other side of the country.
Melanie
Looks good and I can't wait to try it. I'm surprised there are no eggs... most cakes have eggs. It might rise more if you add eggs. I'm gonna try and see what happens.
Bill
Love your show! They are very interesting and useful. I also enjoy the interactions with your Labs. Would also like to see longer shows in the future.
Eric Gunnar Rochow
thanks bill, some of our shows are longer, it all depends on the content, the simple cake recipe was short! thx, eric.
Abigail
Hi!
Watched the rhubarb dump cake (great name!) and indeed always looks so easy when you bake or make something.
Gonna try. Found another recipe for strawberry shortcake too so goodbye to dieting....
One comment: why are you still using white refined sugar? Beats me. Try Arenga Palm sugar: has all nutrients still in, sweetens (duh) and is good for the rainforest too. Or otherwise some fair trade caned sugar.
Hope to seeing more interesting videos in the future. Always fun to learn something new.
Does the whole neighborhood own labradors? Fun animals to watch!
Peacock Lady
Hi, enjoyed the rhubarb video, was surprised at how thin the batter was. When this happens to me, I use raw oats or chopped nuts or dried cranberries to take & absorb some of that excess liquid (when a recipe unexpectedly turns out like that). Most cases that does the trick. I'd be careful about letting that oven door snap closed. You could make the cake "fall" or knock the pilot light out. Some older stoves are like that. You certainly don't want an explosion. Keep up the good work. Its' nice to see/hear a man doing some cooking in the kitchen & enjoying it. I wish my hubby did. You could put a crumbled topping on your cake to make it more appetising. You mix equal measures of flour & brown sugar & cold butter (I use raw oats sometimes as well). Mix with a fork or fingers & sprinkle on top of cake. Makes a nice crumble topping that dresses up any cake. Try it some time.
Linda
Hi, enjoyed the rhubarb video. If your batter ever comes out thin like that again, try adding some raw oats, nuts or dried fruit. I have done this & it helps. Also, try mixing up a crumble topping to dress it up & enhances the flavor as well. Keep up the good work, I like seeing a man doing some cooking for a change & enjoying it as well. Be careful about letting that oven door snap shut. It could knock out the pilot light & cause an explosion. It will also make your baked items "fall flat" or "drop".