This Petite Rhubarb Butter Cake is one of those recipes that feels like a warm hug. There’s something special about baking with rhubarb—the way its tartness melts into a buttery, sweet cake, creating the perfect balance of flavors. It’s simple to make, rich with golden edges and a chewy top, yet soft and tender inside. The sugared rhubarb bakes down into the batter, adding little pockets of tangy sweetness. Whether you’re slicing into it for an afternoon treat or serving it up with a cup of coffee, this cake is pure comfort. Best of all? It’s nearly impossible to mess up. This recipe is a variation on the Buttermilk Cherry Pistachio Cake from my book BUTTER, FLOUR, SUGAR, JOY.
This Rhubarb Butter Cake is made with petite hothouse rhubarb from Knutson Farms, known for its vibrant, tangy flavor that’s almost like biting into a Sweet Tart or a juicy Starburst. It brings a bold, fruity brightness to cakes, crisps, and other baked treats, making every bite unforgettable. I’ve had the pleasure of working with Knutson Farms for the past few years, and it’s been an incredible partnership. Their dedication to quality and passion for growing the best produce truly shines through in everything they do. I’m so proud to support and promote their rhubarb, especially when it’s at its peak and available now—just in time for all your spring baking. Click here to order some for yourself!
So, grab your mixing bowl, preheat the oven, and let’s bake something delicious!
How to Make Petite Rhubarb Butter Cake
Preheat your oven to 350°F and line a 9-inch square cake pan with parchment paper, leaving an overhang to help with taller sides.
In a mixing bowl, cream 1 cup of soft butter with 1 ½ cups of granulated sugar until smooth. Add the eggs one at a time, beating after each addition, then mix in the vanilla and salt.
In a separate bowl, whisk together 2 cups of flour and 1 tablespoon of baking powder, then gradually add it to the wet ingredients, alternating with ¾ cup of cream or full-fat buttermilk, mixing just until combined. The batter will be thick.
In another bowl, toss 2 cups of chopped fresh rhubarb with the reserved ½ cup of sugar, coating it evenly. Spread the batter into the prepared pan and sprinkle the sugared rhubarb evenly over the top.
Bake for 40-55 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. The cake will rise, then settle slightly as it cools, creating a chewy, buttery top with pockets of tangy rhubarb.
Let the cake cool slightly before dusting with powdered sugar. Slice and enjoy with a cup of cold brew coffee and a splash of brown sugar syrup!
A Slice of History: The Story of Rhubarb Cake
Rhubarb cake has been delighting bakers for generations, with roots tracing back to old European and Scandinavian traditions. Rhubarb itself has a fascinating history—it was originally cultivated in China over 2,000 years ago, prized for its medicinal properties before making its way to Europe via the Silk Road. By the 18th and 19th centuries, as sugar became more widely available, rhubarb transformed from a medicinal plant into a beloved ingredient in pies, cakes, and preserves. Early settlers brought it to North America, where it quickly became a favorite in farmhouse kitchens, especially in regions with cooler climates where the hardy plant thrived.
Unlike its more famous cousin, rhubarb pie, rhubarb cake emerged as a simple yet satisfying way to showcase the vegetable’s unique tartness. Traditional recipes often used buttermilk, sour cream, or butter-rich batters to balance rhubarb’s natural acidity, resulting in soft, tender cakes with pops of bright flavor. Today, rhubarb cake remains a nostalgic treat, reminding many of homey kitchens, springtime harvests, and the joy of baking with fresh, seasonal ingredients. Whether baked in old-fashioned farmhouse style or with a modern twist, rhubarb cake is a testament to the magic of sweet and tart flavors coming together in perfect harmony.
More Recipes from Rustic Joyful Food
If you loved this Petite Rhubarb Butter Cake recipe, you’ll love any of these equally delicious recipes!
- Feel Better Butter Biscuits
- Pecan Pie Butter Cake Cobbler
- The Softest Yellow Cake with Granny Thora’s Fudge Frosting
Petite Rhubarb Butter Cake
Equipment
- Tools Used
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- 9-inch square cake pan
- parchment paper
- Cooling rack
Ingredients
- 1 cup soft butter
- 2 cups granulated sugar reserve ½ cup
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 cups flour
- 1 tablespoon baking powder
- ¾ cup cream or full-fat buttermilk
- 2 cups chopped fresh rhubarb mixed with reserved ½ cup sugar
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F.
- Line a 9-inch square cake pan with parchment paper, leaving an overhang to help support the sides as the cake rises.
- In a mixing bowl, cream the butter and 1½ cups sugar until smooth. Add eggs one at a time, beating after each addition. Mix in vanilla and salt.
- Add the flour and baking powder, mixing gently. Pour in the cream or buttermilk and mix until just combined. The batter will be thick—do not overmix.
- In a separate bowl, toss the chopped rhubarb with the reserved ½ cup of sugar.
- Spread the batter evenly into the prepared pan. Sprinkle the sugared rhubarb over the top.
- Bake for 40-55 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly, then dust with powdered sugar.