Country Rhubarb Cake Recipe

Name: Country Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring; 1 cup packed light brown sugar; 2 cups cake flour (not self-rising), sifted; 3/4 teaspoon baking powder; 1/2 cup plus 2 tablespoons granulated sugar; 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes; 1/3 cup whole milk; 2 large eggs (1 separated); 1 cup chilled heavy cream; 2 tablespoons confectioners sugar; 1 tablespoon whiskey (preferably Irish); 1/2 teaspoon vanilla

Servings: persons

1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
1 cup packed light brown sugar
2 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 cup plus 2 tablespoons granulated sugar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup whole milk
2 large eggs (1 separated)
1 cup chilled heavy cream
2 tablespoons confectioners sugar
1 tablespoon whiskey (preferably Irish)
1/2 teaspoon vanilla

1
Put oven rack in middle position and preheat oven to 400F.
2
Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
3
Toss rhubarb with brown sugar in a bowl until coated.
4
Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well.
5
Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
6
Whisk together milk, whole egg, and yolk.
7
Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
8
Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough.
9
Using a tablespoon, spoon remaining dough in small mounds evenly over top.
10
Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.
11
Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes.
12
Transfer to a rack to cool, about 30 minutes.
13
Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
14
Serve cake warm or at room temperature with whiskey cream.

1048

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring, 1 cup packed light brown sugar, 2 cups cake flour (not self-rising), sifted, 3/4 teaspoon baking powder, and more.

Yes, Country Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Country Rhubarb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions