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This easy rhubarb sponge cake is the perfect treat for any occasion. It’s moist, fluffy and bursting with tangy rhubarb chunks. This easy cake takes just 15 minutes to prepare. Just mix the dough, pour into a cake tin and bake for about 40minutes until golden brown.

Image shows uncleaned and unwashed rhubarb stalks, ready to be prepared for an easy rhubarb sponge cake recipe.

Recipe for Easy Rhubarb Sponge Cake

If fresh rhubarb is not available, this recipe works just as well with frozen rhubarb. There is no need to defrost it, just use it straight from the fridge.

Consider serving your rhubarb cake with a scoop of ube ice cream from The Unlikely Baker or homemade strawberry ice cream from Tikkido? Slice freshly baked rhubarb cake and, while still slightly warm, place a vibrant scoop of creamy cream right next to it. The color combination alone – golden cake and rich purple ice cream – makes this a dessert to be seen!

Quick & Easy Rhubarb Sponge Cake

Servings

pieces

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

250g (8.8oz) rhubarb, chopped
250g (1 cup) soft butter
100g (3/4 cup) sugar
1 teaspoon vanilla extract (or packet of vanilla sugar)
1 pinch of salt
4 eggs (size M)
250g (1 cup) flour
2 tsp baking powder

Directions

Wash the stalks thoroughly and scrub them with a vegetable brush and chop the rhubarb.
In a large mixing bowl, beat together the softened butter, sugar, vanilla extract (or vanilla sugar) and salt until thick and creamy.
Add 2 eggs to the mixture, beating for about 1 minute before adding the next 2. Repeat with all remaining eggs.
Mix the flour and baking powder together and mix this dry mixture into the butter and egg mixture.
Grease a baking tin and dust with flour or use baking paper. Pour the cake mixture evenly into the tin.
Spread the rhubarb evenly over the top.
Preheat the oven to 180°C (356° Fahrenheit)
Bake in the preheated oven for 35 to 40 minutes or until the top is golden brown.
Allow the cake to cool, then sprinkle with icing sugar before serving.
Enjoy your delicious homemade rhubarb cake!

Easy rhubarb sponge cake fresh from the oven, golden brown crust topped with tangy rhubarb pieces, sprinkled with icing sugar before serving.

Can you cook rhubarb without peeling it?

You rarely need to peel rhubarb if you have harvested or bought it in the main season, but in later/out-of-season the stalks tend to be tough and fibrous. You may need to peel it to make it more palatable. The usual procedure is to wash the stalks thoroughly and scrub them with a vegetable brush.
I always have to peel it because my kids are picky 🙂

Origin and authenticity of the recipe

The recipe I followed to make this delicious rhubarb cake, with a few modifications, less sugar and no starch, comes from this source: Simple Rhubarb Sponge Cake Recipe. It has proved itself countless times as the perfect accompaniment.

But what really makes this recipe special is its incredible versatility. With a few tweaks, it can be transformed into a delicious creation with a variety of fruits, as long as they’re not too juicy. To prove my point, take a look at this recipe for blueberry sponge cake.
I have made this sponge cake with pears, apples and even elderflowers (yum). Give it a try!