rhubarb cream snacking cake

Tart & Sweet Rhubarb Cream Snacking Cake

Bake up a taste of spring with this rhubarb cream snacking cake.

The tell-tale sign of Spring might just be when rhubarb pops up in the grocery store! This rhubarb cream snacking cake has the perfect balance of tart and sweet.

Tami Steggell shares one of her favorite ways to use Rhubarb in a recipe. The cream element comes from the combination of half and half with lemon juice. She recommends serving this cake with a dollop of fresh whipping cream. Other fruits like blueberries, raspberries, blackberries are a tasty addition, too!

Tami shares her recipes on her Instagram page @bitemeindustries.


Rhubarb Cream Snacking Cake


  • 1/2 cup heavy cream (120g) Subs: buttermilk, greek yogurt
  • 1 tsp lemon juice (1/3 of fresh lemon squeezed)
  • 1 Zest of whole lemon
  • 1/2 cup butter at room temperature (113g)
  • 1 cup raw granulated sugar (215g) + some for sprinkling on top
  • 1 large egg (60g)
  • 1 1/2 tsp vanilla extract (6g)
  • 2 cups unbleached non-bromated all purpose flour (280-300g)*flours vary in weight. I used 280g of unbleached flour
  • 2 tsp baking powder (9.5g)
  • 1 tsp salt (8g)
  • 2 cups thinly sliced rhubarb (241g = 8.5oz)


  1. Set oven to 350F Lightly butter a 9×9 square baking pan. I l prefer to line my pans with parchment paper to easily lift out the cooled cake, and easy cleaning too. Optional.
  2. Stir the lemon juice into the half and half and set aside. The two will thicken.
  3. Cream the soft butter and sugar together until fluffy and light in color.
  4. Mix in the egg and vanilla thoroughly.
  5. Toss 1 Tbsp of the flour + 1 Tbs sugar with the rhubarb.
  6. Whisk together dry ingredients: flour, baking powder, and salt.
  7. Add lemon cream mixture
  8. Add the flour/dry ingredients, mix half, then half until thick. Batter will be thick.
  9. Fold in rhubarb gently with spatula or wooden spoon.
  10. Spread cake mix into the prepared pan, sprinkle top evenly with sugar.
  11. Bake 350 degrees for about 45+ minutes, until the cake turns golden and a toothpick poked in center comes out clean. Let the cake cool sufficiently before cutting.

Makes 9 large 3”x3” servings, or 12 petite 2.25” snacking squares .

Try a dollop of whipped cream on top warm cake.

In high altitude baking it is common to add an extra tablespoon of flour and/or allow your baked good bake longer. This recipe includes the extra flour.

Add comment