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Rhubarb Butter Cake slice on a plate.

Petite Rhubarb Butter Cake

There’s something special about baking with rhubarb—the way its tartness melts into a buttery, sweet cake, creating the perfect balance of flavors. This Rhubarb Butter Cake is one of those recipes that feels like a warm hug. 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. So, grab your mixing bowl, preheat the oven, and let’s bake something delicious!
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 1 9-inch square 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.

Notes

Note: Due to the high fat content, this cake will puff up during baking, then settle flat with a deep golden brown, chewy top. The fruit will naturally sink into the cake—this is expected. The cake is moist, forgiving, and can be made with other fresh fruits or nuts.
Let the cake cool, slice, and enjoy with cold brew coffee and cream with a splash of brown sugar syrup.
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