Three-Layer Rhubarb Cake: Easy Springtime Dessert

For a springtime dessert with a twist, we layer a cardamom-and-lemon-scented batter with jammy rhubarb and a crunchy almond streusel.
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[@XLoad3d]

rhubarb is awesome. I think rhubarb pie is great.

[@momuv6980]

I love rhubarb and am always looking for new recipes. This looks amazing!❤

[@131maymay131]

I’m going to make this as soon as my rhubarb is ready to harvest!

[@valerieclifton3902]

This is my new cobbler recipe for more than just rhubarb

[@CanadianBeachcomber]

Our rhubarb has just started to appear this week. I will have to try this.

[@ShooterMcNut]

I just finished my last piece with some French vanilla ice cream. This cake is exceptional!

[@tp06]

I am absolutely making this! ❤

[@betsylindsay8480]

Can’t get the German song out of my head about Barbara making rhubarb cake. Darn that TikTok! But, yum.

[@llessursamoht]

If the social media manager is paying attention, would be a severe miss not to do a Tiktok for this recipe with that song

[@thaisstone5192]

(28) Yum. Cheap AND easy to make. Can't complain about that.

[@Katy32344]

I have never made anything with rhubarb. I might give this a try!

[@stephaniesmythe8449]

made it with frozen rhubarb from last year--delicious!

[@eileencollins3126]

I have to try this! I have 5 very large rhubarb plants, and they produce from spring until October with lots of water and lots of fertilizer. This looks delicious!

[@kirstis2913]

Love the speed of this recipe❤

[@markbrookes6557]

Yep, This is on my short list!

[@mbh3004]

I will be making this asap! If I could double like it I would! 👍👍

[@janie7242]

Awesome! Looked so tasty! Yes, fancy baking!🥰

[@finaboykm]

Used crushed vanilla wafers for the buttered topping. Quicker/ less expensive/ less work/easier on the teeth/kids luv it..

[@LM-gq1om]

Looks beautiful and I'm sure it tastes delicious.

[@ruthm8931]

Absolutely gorgeous! I immediately went to my neighbor's house and brought home rhubarb to make this cake!!

[@jonny9884]

It looks wonderful ! I don’t use non-stick, but believe I can work around that. I think I would also prefer using a serrated 'bread' knife for cutting it as well. My favorite grandmother turned me on to rhubarb cake, so will make this un honor of her.

[@Bruiser48]

Please give measurements in grams. More precise.

[@twosocks1976]

I have made a lot of peach and apple crisps over the years, it's one of my favorite desserts and for the life of me, I don't understand why so many recipes, where streusel is a major component call for using melted butter in the streusel. Folks, if you cut in chill chunks of butter, rather than mixing your streusel with melted butter, you get a much better texture in your streusel. Other than that, this cake looks and sounds fantastic.

[@tallard5911]

This sounds delicious!

[@roberttelarket4934]

I'm dying for a mouthful.

[@ShooterMcNut]

I would like a flood of rhubarb, right onto a bowl of French vanilla ice cream.

[@redoorn]

Erin lifts the pan and my mouth waters. :-D

[@denise514]

Love the 3 layers for variation in texture but I'll be significantly reducing the sugar. The cake batter was just too sweet for me but we're all different. Will definitely bake this again though. Thanks

[@pathubert3990]

I made this cake, and it was good. I was expecting something amazing, and I can not say it delivered amazing...but ok.

[@nibornnyw3185]

Strawberry rhubarb pie is quite tasty.

[@musicgirl8152]

Yum! 😋♥️♥️

[@strll3048]

So awesome, thank you. Apparently the leaves of rhubarb are poisonous, if I remember correctly but the stems are just fine.

[@mkehammond7277]

Rhubarb with apples, blackberries, pears, or strawberries works well with me.😋😋😋👍👍👍 Still need Chris Kimball back.

[@RavenBlaze]

Oooh whole wheat or oat flour would be good in this

[@bjorndelaet5553]

Its in the oven now. I needed more butter for the streusel.

[@pqrstsma2011]

'Rhubarb' is one of those words i often saw in my childhood story books, but because i grew up in a different part of the world, i'm still not entirely sure what rhubarb is, beyond the fact that it's a plant or part of a plant...

[@jase_allen]

It's a plant in which you discard the leaves and only eat the stems. It's extremely tart, so it's almost always cooked with sugar as part of a desert.

[@pqrstsma2011]

@@jase_allen that's a good explanation, thank you for that!

[@ldenorio]

i wonder if you guys can recreate hummel & hummel's (bakery in long island ny) pizza crumb?

[@ramblingGuy]

Wow what kind of rhubarb is that? The stuff around us is smaller than celery stocks.

[@JanelleA.]

Can I make this with frozen rhubarb? If so, how would I adjust the recipe? Someone in my life loves rhubarb, but the fresh rhubarb isn't ready yet. (That's why I'm wondering if I can use frozen rhubarb and, if so, how.)

[@sdalliv]

if you thawed your rhubarb I don't think you'll notice that much of a difference. It's going to sit in the sugar mixture for a bit, which will soften it, and then soften some more in the oven as it bakes. Your rhubarb will probably release some liquid as it thaws, so watch out that the mixture doesn't become too wet

[@JanelleA.]

Thank you both! ☺️

[@thevirtualapple]

I've made this three times and it's a wonderful cake, but each time I've found that the center of the cake is underdone. It either needs more time, or a slightly bigger pan, I think.

[@loredepalo6863]

Could you use lingonberry instead of red currant jelly?

[@JA51711]

😋

[@louisestaats234]

Where is the recipe?

[@nibornnyw3185]

Isn't there a little jingle about the rhubarb plant?

[@trainbear8205]

For all you too much sugar or not enough enough, when we were kids, we'd raid mom's rhubarb patch, grab a stalk, snap off the leaf end and the root end, and chew away at it raw!😂

[@xerxeso1]

Canadia Rhubarb Chocolate Cake with Maple Sirop....HIGH DEMAND for My 8 Kids....

[@Moneyghostred]

Food

[@nibornnyw3185]

Now, just how did we find out that you can eat the stems but not the leaves, I ax you.

[@tedcockley6760]

I made this for my family and everyone agreed that it was too sweet. Can you cut the sugar in half for the rhubarb and the cake batter, or will the batter need more body to replace the sugar? Whipped cream does help cut the sweetness, but with 2 1/4 cups of sugar, plus the sugar in the red currant jelly, you're pushing a sugar overload.

[@user-kk3xf2dl2f]

Sounds like a YOU problem.

[@DoughboyGod]

❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️

[@roxanneturpin620]

Wish you'd have said how deep the pan is... my 8x8 is just a bit shallow (maybe 1.5 inch?) and I'm pretty sure it's not deep enough for this recipe. I kept a bit of the batter out...40 minutes from now we will know!

[@user-lz1yz5tk9u]

🪀🥮🧨👌

[@jelsner5077]

That's a lot of sugar in that small cake.

[@lenabreijer1311]

Over 2 and a quarter cup.

[@DavidFobare]

You can always tell when someone has not worked with rhubarb.

[@matthewhall6288]

If there were any less sugar your face would turn inside-out from the sourness.

[@lenabreijer1311]

@@DavidFobare there is a cup of sugar in the rhubarb. Then there is another cup in the cake and more in nut spread. Yes the rhubarb needs the cup to make it edible. But it is still a lot of sugar in total. That is why I don't eat it anymore.

[@nlriley9587]

There is not nearly enough rhubarb in that cake!

[@zonawilson6245]

Agreed! I'd double the rhubarb layer.

[@lmc1966]

Exactly!!! I will double de amount of Rhubarb!!!❤❤❤❤

[@swc2019]

I'd replace the cake with triple the rhubarb, top it with the streusel, and not share it with anyone!

[@MrsBrit1]

Then don't make rhubarb upside down cake and make a rhubarb crisp instead. 😂 good lord....

[@denisebooth866]

Love rhubarb.

[@thugaddict]

Wayyy too much sugar. I halved the sugar from the eggs mixture and it's still too much

[@DavidFobare]

There is not nearly enough sugar in that rhubarb.

[@mrbear1302]

Too bad Rhubarb is really, really high in oxalates which cause kidney stones.

[@jase_allen]

So is Spinach, okra, corn, potatoes, and chocolate. 🤷‍♂

[@mrbear1302]

@@jase_allen 👍

[@RIPMrAlwaysFirst]

First

[@theoriginalbridgetconnors]

Your family must be so proud.

[@Mark-in1im]

Love ATK. Rhubarb is truly vile. It tastes like sour, vomited-up celery.

[@PPW060]

Loll I had to laugh. To me it’s like a Granny Smith apple. Can’t eat it without lots of sugar added.

[@DavidFobare]

The flavor of rhubarb is good. But it needs help. A whole lotta help.

[@jase_allen]

Um... You realize you shouldn't eat it raw, right? There's a reason why it's almost always cooked with sugar. Chocolate in its unsweetened from is super bitter, but people absolutely love the stuff when it's prepared correctly.

[@Mark-in1im]

@@jase_allen Never eaten it raw, it was in a strawberry rhubarb pie. I think it might be a genetic thing, like cilantro. Some people eat cilantro and it tastes like dirt to them.

[@teebryson2400]

It's obviously sunk in the middle isn't it? I feel like I'm taking crazy pills.

[@theoriginalbridgetconnors]

Didn't see it.

[@teebryson2400]

@@theoriginalbridgetconnors Too each there own then. It looks slightly concave to me. It’s a major problem with rhubarb cakes when they aren’t cooked before since a lot of water leaches out. It also makes the cake denser even when it is fully cooked.

[@KenS1267]

It has, a lot. Rhubarbs contain a lot of water. When baked they release all that water and when they are in the bottom of a cake or pie that water has nowhere to go and the dough gets waterlogged and as in the case the results are far from ideal. Notice how close the crumb is in the piece they cut? That shows how wet the whole cake is. More than likely the center of the cake is essentially raw dough. That's why, even though they styled the cake, they never turned the cut cake towards the camera.

[@rubylilamoore6322]

Yeah, very sunk! I let the cut rhubarb sit in the sugar and some spices/ flavours for a few hours or overnight, then strain it before cooking. It firms the fruit up nicely and you can reduce the liquid down to a syrup to pour over the cooked cake