Tangy Rhubarb Cake Recipe with Vanilla Glaze

Rhubarb is one of my favorite seasonal ingredients each spring and summer. Its natural tartness pairs beautifully with sweet fruit and warm baking spices. In this cake, rhubarb adds pleasant acidity that balances the buttery crumb and the citrusy note from orange zest.

This Rhubarb Cake is simple to make and adaptable: swap the fruit, change extracts, or top with a streusel for a coffee cake version. It’s delightful served plain, dusted with powdered sugar, or alongside ice cream or whipped cream for a more indulgent dessert.

Why you’ll love this recipe:

• Moist, fluffy texture with tender pieces of rhubarb throughout.
• Bright flavor from orange zest and vanilla that complements rhubarb’s tartness.
• Quick prep—about 15 minutes—and straightforward steps suitable for home bakers.
• Flexible: swap fruits or extracts, add a streusel, or make it dairy-free with simple substitutions.

Recipe Ingredients

• All-purpose flour — the base for a tender crumb. (1 1/2 cups)
• Almond flour — adds flavor and a slightly richer texture. Use super-fine almond flour for the best, light crumb. (1/2 cup)
• Baking powder & baking soda — both help the cake rise and keep it light.
• Sea salt — balances sweetness. (1/4 teaspoon)
• Unsalted butter — softened and creamed with sugar for a light batter. (1/2 cup)
• Sugar — this recipe uses coconut sugar; granulated, maple, or brown sugar may be substituted. (1 cup)
• Orange zest — adds fresh citrus aroma. (1 tablespoon)
• Eggs — room temperature, used to bind and leaven. (2 large)
• Buttermilk — reacts with baking soda for extra lift; make a quick substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit for 10 minutes. (1 cup)
• Vanilla extract — for warmth and depth. (1 teaspoon)
• Rhubarb — chopped into 1/2″ pieces, fresh or fully thawed and dried if frozen. (3/4 lb, about 5–6 stalks)
• Powdered sugar — optional, for dusting before serving.

The full ingredient list with quantities is included in the recipe card below.

How to make this recipe

This rhubarb and orange cake is straightforward: whisk dry ingredients, cream butter and sugar with orange zest, add eggs and vanilla, alternate dry ingredients with buttermilk, fold in rhubarb, then bake. Active prep is just about 15 minutes.

Pro tip: Cut the butter into small cubes to help it soften quickly at room temperature. Place cold eggs in lukewarm water for a few minutes to bring them to room temperature before using.

1. Preheat the oven to 350°F (175°C) and generously grease a 9″ springform pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon sea salt.
3. In a mixing bowl, cream 1/2 cup softened unsalted butter with 1 cup sugar and 1 tablespoon orange zest until light and fluffy (about 2–3 minutes). Beat in eggs, one at a time, then stir in 1 teaspoon vanilla extract.
4. With the mixer on low, add about 1/3 cup of the dry mixture alternately with 1/2 cup of buttermilk, beginning and ending with the dry ingredients. Mix just until combined, scraping the bowl as needed.
5. Gently fold in 3/4 lb chopped rhubarb.
6. Pour the batter into the prepared pan and smooth the top. Arrange extra rhubarb pieces on top if you like.
7. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before removing from the pan.

Recipe FAQs

Serving Suggestions

• Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
• Dust with powdered sugar or drizzle a simple glaze made from powdered sugar and a little milk or citrus juice.
• Turn it into a brunch coffee cake by adding a crunchy streusel topping before baking.
• Add a pinch of ground cinnamon or cardamom to the batter, or swap vanilla for almond extract and top with sliced almonds for a different flavor profile.

Recipe notes

• Pro tip: Cube the butter so it softens faster. To bring eggs to room temperature, set them in a bowl of lukewarm water for a few minutes.
• Fresh or frozen rhubarb can be used. If using frozen, thaw fully and blot dry to remove excess moisture.
• Do not substitute almond meal for almond flour; almond meal is coarser and changes texture.
• Dairy-free option: Use oil in place of butter and dairy-free milk with acid for buttermilk. Mix by hand if you prefer not to use a mixer.
• Leftover cake keeps well wrapped at room temperature for about 3 days or refrigerated for up to 5–7 days. It also freezes well for up to 3 months.

More cake recipes you’ll love:

• Almond flour cake
• French apple cake
• Fruit tart cupcakes
• Hummingbird cupcakes
• Lemon pudding cake
• Persimmon cake