This Rhubarb Loaf Cake is packed with rhubarb flavor thanks to cooked rhubarb folded into the batter and beautiful stalks baked on top for a bakery-style finish.
Moist and Tender Rhubarb Loaf Cake
If you're looking for a rhubarb dessert that actually tastes like rhubarb, this Rhubarb Loaf Cake is for you.
Adapted from a recipe in Claire Saffitz's cookbook Dessert Person, this loaf has a few extra steps, but none of them are difficult. Most of the work involves preparing the rhubarb, and the payoff is a cake with exceptional flavor, texture, and appearance.
Why You'll Love This Rhubarb Loaf Cake
- Packed with rhubarb flavor, not just rhubarb pieces.
- Moist and tender crumb thanks to cooked rhubarb in the batter.
- Beautiful presentation with rhubarb stalks decorating the top.
- Perfect balance of sweet and tart.
- Great for breakfast, brunch, afternoon coffee, or dessert.
- Freezes well for later.
The Secret to Intense Rhubarb Flavor
What sets this recipe apart is how the rhubarb is used.
Instead of only folding chopped rhubarb into the batter, a portion of it is cooked down until it becomes soft and almost applesauce-like. Once this mixture is cooled down, you stir baking soda in it , and this will neutralize some of the acid. After, this concentrated rhubarb mixture is mixed into the loaf batter together with the chopped pieces, distributing its tart flavor throughout the cake. An extra step that may take a little time, but it's the reason this loaf tastes unmistakably of rhubarb from the first slice to the last.
Finally, the long, thin, stalks of rhubarb are reserved for the top, where they create a striking finish and reinforce the fresh rhubarb flavor.
Ingredient Notes
Rhubarb
Choose firm, fresh stalks with vibrant color and blemish-free. I chose the more tender and flavorful thin stalks, but any size or color works great. For the prettiest loaf, reserve some longer, thinner stalks for decorating the top before baking.
Butter
Butter adds richness and complements rhubarb's natural tartness. Be sure to allow it to cool slightly after melting it.
Greek Yogurt
Greek yogurt adds moisture and a subtle tang that complements the rhubarb. It also helps keep the loaf soft and tender for days.
Citrus Zest
Lemon or orange zest brighten the flavor of the loaf and pair beautifully with rhubarb. It adds a fresh citrus note without overpowering the fruit.
Sugar
The amount of sugar in this recipe helps balance out the tartness of the rhubarb while contributing to the loaf's moist, tender texture. The finished cake is pleasantly sweet with a bright rhubarb tang, not overly sugary.
Flour
All-purpose flour keeps the texture soft while allowing the rhubarb flavor to shine. Swapping a whole-grain or whole wheat flour is not recommended because it would make the loaf too dense.
Let's Make this Rhubarb Loaf Cake
Step 1
Select 6-7 thinner stalks for the top and trim to 8 ½ inches. Weigh the pieces, you should have about 4 oz/113 g. Remove or add accordingly.
Chop all of the remaining rhubarb into ½ inch pieces.
Step 2
In a large bowl, mix vigorously the eggs, sugar, and lemon zest.
Step 3
Then, add the melted and cooled butter, Greek yogurt, and vanilla.
Step 4
Transfer ⅔ (8oz/227g) of the chopped rhubarb to a small saucepan and set aside the remaining ⅓ (4oz/113g) to fold into the batter later. Add 1 tablespoon of water to the saucepan and cook the chopped rhubarb over medium heat, stirring often and mashing with a wooden spoon, until you obtain a smooth mixture that resembles applesauce, 5 to 7 minutes. Remove from the heat and set aside to cool.
Step 5
Once the rhubarb mixture is cool, stir the baking soda into the rhubarb (it will foam and turn grayish, which is normal). This will neutralize some of the acid and help the cake rise more evenly.
Step 6
Now add the rhubarb mush to the batter.
In a medium bowl, mix the dry ingredients: flour, baking powder, and salt to combine.
Step 7
Add the flour mixture to the rhubarb mixture and whisk just until the dry ingredients disappear and the batter is evenly mixed.
Step 8
Lastly, fold the reserved 4 ounces (113g) chopped rhubarb into the batter.
Finishing touches
Scrape the batter into the prepared loaf pan and smooth the top. Arrange the reserved rhubarb stalks over the top of the batter in parallel lines, and sprinkle the top generously with sugar.
Bake the rhubarb loaf cake at 350F (180C) for 60 minutes, then lower the temperature to 325F (160C) and continue baking for 20 to 30 minutes or until the top is golden and a cake tester inserted in the center comes out clean. If the top of the cake starts to darken too much, tent a piece of foil over top.
Let the loaf cake cool in the pan for 20 minutes, then unmold. Let cool completely on a wire rack.
Serving Suggestions
This loaf is wonderful served slightly warm or at room temperature. Enjoy it:
- With a morning coffee or tea.
- As part of a spring brunch spread.
- Lightly dusted with powdered sugar.
- With a dollop of whipped cream for dessert.
Storage
Store the loaf in an airtight container or well wrapped at room temperature for up to 5 days.
For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes. Thaw it first and drain away any excess liquid before cooking it down.
Why cook the rhubarb first?
Cooking the rhubarb concentrates its flavor and allows it to blend evenly into the batter, giving the entire loaf a pronounced rhubarb taste.
Can I make this loaf ahead of time?
Absolutely. In fact, the flavor often improves the next day after the loaf has had time to rest.
Do I have to decorate the top with rhubarb?
No, but the long stalks create a beautiful finish and make the loaf look bakery-worthy.
Final Thoughts
This Rhubarb Loaf Cake incorporates cooked-down rhubarb directly into the batter, creating bold rhubarb flavor in every bite. Finished with long rhubarb stalks for a bakery-style presentation, it's a beautiful spring loaf that's easier to make than it looks. It just takes a few extra steps compared to a typical quick bread, but none are difficult, and the result is a loaf that's moist, flavorful, and well worth the effort.
Happy baking!
PrintRhubarb Loaf Cake
This Rhubarb Loaf Cake is packed with rhubarb flavor thanks to cooked rhubarb folded into the batter and beautiful stalks baked on top for a bakery-style finish.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
Ingredients
- 1 pound (454 g) rhubarb stalks
- ½ teaspoon baking soda
- 1 ¾ cups (228 g) all-purpose flour
- 2 ½ teaspoons (10 g) baking powder
- ½ teaspoon salt
- 1 ¼ cups (250 g) sugar
- 1 stick (113 g) unsalted butter
- 2 large eggs
- 1 ½ teaspoons lemon or orange zest
- ⅓ cup (80 g) plain or vanilla Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Arrange an oven rack in the middle position and preheat the oven to 350F (180C). Coat the bottom and sides of the loaf pan with butter and line with parchment paper. Butter the parchment paper then sprinkle sugar in the pan, bottom and sides. Set aside.
- Select 6-7 thinner stalks for the top and trim to 8 ½ inches. Weigh the pieces, you should have about 4 oz/113 g. Remove or add accordingly.
- Chop all of the remaining rhubarb into ½ inch pieces.
- In a large bowl, mix vigorously the eggs, sugar, and lemon zest.
- Then, add the melted and cooled butter, Greek yogurt and vanilla.
- Transfer ⅔ (8oz/227g) of the chopped rhubarb to a small saucepan and set aside the remaining ⅓ (4oz/113g) to fold into the batter later. Add 1 tablespoon of water to the saucepan and cook the chopped rhubarb over medium heat, stirring often and mashing with a wooden spoon, until you obtain a smooth mixture that resembles applesauce, 5 to 7 minutes. Remove from the heat and set aside to cool.
- Once the rhubarb mixture is cool, stir the baking soda into the rhubarb (it will foam and turn grayish, which is normal). This will neutralize some of the acid and help the cake rise more evenly.
- Now add the rhubarb mush to the batter.
- In a medium bowl, mix the dry ingredients: flour, baking powder, and salt to combine.
- Add the flour mixture to the rhubarb mixture and whisk just until the dry ingredients disappear and the batter is evenly mixed.
- Lastly, fold the reserved 4 ounces (113g) chopped rhubarb into the batter.
- Scrape the batter into the prepared loaf pan and smooth the top. Arrange the reserved rhubarb stalks over the top of the batter in parallel lines, and sprinkle the top generously with sugar.
- Bake the rhubarb loaf cake at 350F for 60 minutes, then lower the temperature to 325F and continue baking for 20 to 30 minutes or until the top is golden and a cake tester inserted in the center comes out clean.
- Let the loaf cake cool in the pan for 20 minutes, then unmold. Let cool completely on a wire rack.
Notes
Store the loaf in an airtight container or well wrapped at room temperature for up to 5 days.For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Swapping a whole-grain or whole wheat flour is not recommended because it would make the loaf too dense.
Err on the side of baking the loaf more rather than less, since it's an extremely moist cake.
I love baking and kneading dough because it takes me to a happy place in my soul.
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