Rhubarb Cake Recipe with Whipped Cream
A soft and buttery rhubarb cake recipe that's essentially a jam and cream cake, featuring butter cake layers that sandwich tangy-sweet rhubarb compote. Topped with plenty of fluffy whipped cream!
This rhubarb cake recipe is so delicious and beautiful! You'll make my butter cake to use here, which is a fantastic, versatile cake recipe. (For a slight change, try a buttermilk cake instead.) I love how pretty this cake is, yet it's not at all complicated to make. It can serve as a birthday cake or an Easter dessert, or a just-because cake (I love just-because cakes).
Tuck rhubarb compote or jam between the layers, or choose your favorite jam at the store (strawberry also works well). Make sure to freshly whip your cream and skip the pre-made stuff; the cake will be so much better for it. Then brew a pot of strong tea, cut thick slices of cake, and dig in.
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Why I Love This Rhubarb Cake Recipe
What I love about this pretty, springy cake is that it's rustic yet elegant, the perfect bridge between seasons. There's no elaborate prep, no fancy finish, just a sturdy, buttery cake with vibrant rhubarb preserves inside, along with unsweetened whipped cream. This cake tastes like early summer in the backyard, like something you make because you wanted cake, not because you needed a reason. Here are a few more highlights:
- Stays moist from the rhubarb preserves. There's no dry crumb here; the fruit lightly sinks into the cake and keeps it beautifully moist.
- Skip the frosting. Instead, make whipped cream. Its light richness balances and complements the sweet-tartness of the rhubarb, making each forkful an utter delight.
- Just one cake pan is needed. I love that you need just 1 cake round. Rather than fuss with multiple pans, just split the round into equal halves and stack them up with jam and whipped cream to make a layer cake!
Ingredients Needed
Here's a look at the simple ingredients that go into this sweet little cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Butter - Unsalted butter at room temperature is my preference.
- Granulated sugar
- Eggs - Large eggs are best.
- Flour - Measure out your flour using the spoon-and-sweep method for accuracy. You can also do a mix of equal parts all-purpose flour and whole wheat pastry flour or spelt flour.
- Baking powder - Always check the expiration date on your baking powder (and soda) to make sure it's fresh!
- Salt - I use fine sea salt, and table salt also works.
- Milk - I like whole milk for richness. You can also use 2% milk.
- Heavy cream - No substitutes here, please; you need real heavy cream. In a pinch, you can use pre-made whipped cream, although I greatly prefer to make it fresh.
- Rhubarb - Use rhubarb compote or rhubarb jam, homemade if possible, or store-bought.
How to Make This Rhubarb Cake Recipe
Here's an overview in photos of how to make this easy cake:
1. Combine dry ingredients: In a small bowl, whisk together the gluten free flour, salt, and baking powder.
2. Cream butter: Beat the sugar into the butter until light and fluffy, then add the eggs.
3. Combine: Mix in the flour mixture and the milk, then pour the batter into a lined 8-inch baking pan.
4. Bake: Place in a 350°F oven and bake for 35 minutes, then cool completely.
5. Assemble: Split the cake in half, spread the bottom half with jam and whipped cream.
6. Finish: Top the cake with whipped cream and frost the sides.
Baking Tip: Chill the Jam
Chill the jam slightly before assembling the cake. If the jam is room temperature or warm, it can slide around once the whipped cream goes on top of it between the layers. A cool, slightly firm jam layer will hold its shape better and help the whipped cream stay put, giving you cleaner layers and a more stable cake overall. It's a small step that makes a big difference, especially if you plan to chill or transport the cake before serving.
Recipe Notes
- Use room temperature ingredients. Bringing the ingredients to room temperature first helps everything blend smoothly and creates a tender, even crumb for the cake. Cold eggs or butter can cause curdling or an uneven texture.
- Don't over-sweeten the jam. If you make your own jam, make sure not to make it overly sweet. Rhubarb jam should keep its tart edge to contrast with the richness of the cake and cream. If you're making it yourself, go easy on the sugar and add a splash of lemon juice to brighten it (my recipe calls for lemon juice).
- Cool the jam completely before assembling. If you've planned ahead, you'll have a jar of jam or compote ready to go. If you're making it the day you bake the cake, cool the jam thoroughly before assembling the cake. Warm jam will melt the whipped cream and could cause sliding between layers.
- Whip the cream to soft peaks. The cream should be nice and soft, yet still hold gentle peaks. This makes it more spoonable and delicious!
- Assemble just before serving. This is key. The whipped cream is delicate and will soften the cake if it sits too long. If you need to prep ahead, keep the components separate and layer just before serving.
- Chill the assembled cake for 20-30 minutes for cleaner slices. A short rest in the fridge helps the jam set slightly and gives the cream a bit of structure, making the cake easier to slice neatly.
Proper Storage
Once assembled, this cake is best enjoyed within a day or two, although it will last a bit longer and still taste very good. Leftovers can be stored in the refrigerator, loosely covered, for up to 5 days. If you'd like to prepare it in advance, bake the cake layers up to 2 days ahead, wrap them tightly in plastic, and store them in the fridge. Whip the cream and assemble the cake just before serving for the freshest texture and flavor.
If you tried this recipe, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Recipe
Rhubarb Cake Recipe with Whipped Cream
Ingredients
Method
- Place a piece of parchment in an 8-inch cake round. Grease the parchment and sides of the cake pan with butter.
- In a large bowl, using an electric hand mixer on medium speed, cream the ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Add the 2 eggs one at a time, beating until combined after each and scraping down the sides and bottom of the bowl as needed.
- In a medium bowl, whisk together the 1 ½ cups flour, 1 ½ teaspoon baking powder, and ½ teaspoon fine sea salt.
- With the mixer on low, stir half of the flour mixture into the butter mixture until just combined. Stir in the ½ cup whole milk until just combined, then add the rest of the flour, scraping down the sides and bottom of the bowl as needed.
- Position a rack in the center of the oven and heat to 350º F. Spread the batter evenly in the pan.
- Place the cake in the oven and bake until the top is golden and a toothpick inserted near the center comes out clean, the top is set, and the edges are slightly coming away from the pan, 30-35 minutes. Remove from oven and let cake cool completely in the pan on a rack, then invert onto a serving platter and peel away the parchment.
- Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
- In a large bowl, whip the 1 ½ cups heavy cream until soft peaks form.
- Spread the bottom cake layer with the 1 cup rhubarb compote. Spread half the whipped cream over and top with the other cake layer. Use the remaining whipping cream to frost the top and sides of the cake.
- Cake may be kept, well covered in the fridge, for 3 days.
Notes
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- Use room temperature ingredients. Bringing the ingredients to room temperature first helps everything blend smoothly and creates a tender, even crumb for the cake. Cold eggs or butter can cause curdling or uneven texture.
-
- Don't over-sweeten the jam. Use my failsafe rhubarb jam recipe, or use your own. Make sure not to make it overly sweet, however. Rhubarb jam should keep its tart edge to contrast with the richness of the cake and cream. If you're making it yourself, go easy on the sugar and add a splash of lemon juice to brighten it (my recipe calls for lemon juice).
-
- Cool the jam completely before assembling. If you've planned ahead, you'll have a jar of jam or compote ready to go. If you're making it the day you bake the cake, cool the jam thoroughly before assembling the cake. Warm jam will melt the whipped cream and could cause sliding between layers.
-
- Whip the cream to soft peaks. The cream should be nice and soft, yet still hold gentle peaks. This makes it more spoonable and delicious!
-
- Assemble just before serving. This is key. The whipped cream is delicate and will soften the cake if it sits too long. If you need to prep ahead, keep the components separate and layer just before serving.
-
- Chill the assembled cake for 20-30 minutes for cleaner slices. A short rest in the fridge helps the jam set slightly and gives the cream a bit of structure, making the cake easier to slice neatly.
Another great article! Keep 'em coming!
Which cake from Flourless would be a good GF option that would strike a similar note in terms of texture? Thank you!
Nice post.....that cake looks and sounds scrumptious....maybe this summer?