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Rhubarb Batter Cake is the perfect summer dessert. This rhubarb dessert features three layers of flavor with the magic, crunchy sugar topping taking it to the next level. Serve it hot by itself or top with ice cream or whipped cream!
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Rhubarb Batter Cake Recipe:
Let me try to explain this delicious dessert. I’m not sure I can do it justice. Imagine a rhubarb cake or even a rhubarb crunch without the oats.
The bottom layer is where the rhubarb lives. It’s cooked until soft and delightful.
Over top of the rhubarb layer is a sweet vanilla cake that is perfectly light in texture.
And then the “icing” on the cake is a crunchy sugar topping.
The combination of the three layers is a match made in heaven.
Our Favorite Batter Cake Recipes
I am officially batter cake crazy. This style of cake is a perfect match for your favorite fruits.
Cherry Batter Cake
Peach Batter Cake
Blackberry Batter Cake
These magic cakes are always a hit when we serve them to family and friends! They can’t get enough of the sweet fruit filling and the magic crunchy topping.
Try one or try all. You won’t be disappointed.
I suggest making these with your kids or grandkids. The “magic” part involves pouring boiling water over top the cake before baking which kids absolutely love. You may even inspire a future food scientist.
How To Make Fresh Rhubarb Cake:
- Preheat oven to 375 degrees F. Spray an 8 x 8 inch baking dish with nonstick cooking spray.
- Mix diced rhubarb with cornstarch; arrange in the bottom of the prepared dish.
- Cream sugar and butter; add milk and dry ingredients alternately until the cake batter forms.
- Spread the cake batter so that it covers all the rhubarb up to the edge of the dish.
- Sprinkle with a mixture of sugar, salt and cornstarch in a thick layer over the batter.
- Pour boiling water over the cake until the entire top is moistened.
- Bake rhubarb crunch for 45-55 minutes or until golden brown.
For the full instructions and ingredient list for rhubarb crunch recipe, scroll to the bottom of this post.
Notes About Rhubarb Crunch without Oats:
- Fresh rhubarb works best in this rhubarb batter cake. Frozen rhubarb will fall apart during baking. It still tastes great, but the consistency is different.
- This is a magic rhubarb cake because boiling water is poured over a sugar mixture right before baking. It forms the most delicious crunchy sugar topping.
- Add just enough boiling water so that all the sugar mixture is moistened. This takes approximately 1/2 cup.
- For a new spin, add some ground cinnamon to the sugar topping.
- Check out our Amazon Shop for our pantry essentials and favorite kitchen gadgets.
More Rhubarb Desserts:
Old Fashioned Rhubarb Coffee Cake
Rhubarb Dream Bars
Grandma’s Rhubarb Pie
Rhubarb Crumble
Old-Fashioned Rhubarb Cake
Rhubarb Bread
Rhubarb Cobbler
Print Recipe
Rhubarb Batter Cake
Rhubarb Batter Cake is the perfect summer dessert. This rhubarb dessert features three layers of flavor with the piece de resistance being a magic, crunchy sugar topping.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy rhubarb cake, easy rhubarb crunch, magic rhubarb cake, rhubarb batter cake, rhubarb cake, rhubarb crunch without oats
Servings: 8 servings
Author: Barbara
Ingredients
- 4 cups fresh rhubarb, diced
- 1 Tablespoon cornstarch
Cake
- 3 Tablespoons softened butter
- 3/4 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
Crunchy Sugar Topping
- 1/2 cup sugar
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup boiling water
Instructions
In an 8 x 8 inch greased baking dish, arrange fresh diced rhubarb; sprinkle with cornstarch and stir until evenly coated.
For the cake, cream softened butter and sugar.
To the butter and sugar mixture, alternately add dry ingredients (flour, baking powder and salt) and milk and vanilla; beat until smooth.
Spread cake mixture evenly over rhubarb so that the batter completely is coated from edge to edge.
Combine sugar, cornstarch and salt; sprinkle entire mixture evenly over cake batter.
Pour boiling water over the sugar mixture until it is all moistened, approximately 1/2 cup.
Bake in a preheated 375 degree oven for 45-55 minutes or until golden brown and bubbly.
Notes
- Fresh rhubarb works best in this rhubarb batter cake. Frozen rhubarb will fall apart during baking. It still tastes great, but the consistency is different.
- This is a magic rhubarb cake because boiling water is poured over a sugar mixture right before baking. It forms the most delicious crunchy sugar topping.
- Add just enough boiling water so that all the sugar mixture is moistened. This takes approximately 1/2 cup.
- For a new spin, add some ground cinnamon to the sugar topping.
- Love this magic cake? Try Cherry Batter Cake and Peach Batter Cake.
