Baking with Rhubarb: Cakes, Muffins, and Breads

Rhubarb’s bright flavor and color aren’t just for dessert—they add zip and beauty to everyday bakes! From simple traybakes to muffins and yeast breads, including rhubarb in your baking is the perfect way to enjoy your harvest long after pie season is over. Here’s how to make rhubarb the star of your kitchen, one bake at a time.

Secrets to Baking with Rhubarb

• Chop into even pieces: For muffins and cakes, cut stalks into 1–2cm pieces for even baking.
• Toss with sugar: Dusting rhubarb with a little sugar before folding into batter balances its tartness.
• Don’t peel: The red skin adds color—just trim the ends and any stringy bits.
• Pair with spices: Ginger, cinnamon, cardamom, and orange zest all complement rhubarb’s tang.

Classic Rhubarb Cake

Ingredients:

• 200g (1½ cups) plain flour
• 2 tsp baking powder
• 150g (¾ cup) sugar
• 100g (½ cup) melted butter
• 2 eggs
• 120ml (½ cup) yogurt or buttermilk
• Zest of 1 orange
• 300g (about 2 cups) rhubarb, sliced
• Demerara sugar for topping

Method:

1. Preheat oven to 180°C/350°F. Line a 20cm/8″ springform pan.
2. Whisk flour, baking powder, and sugar. In a separate bowl, mix butter, eggs, yogurt, and zest.
3. Combine wet and dry ingredients, add rhubarb, and mix gently.
4. Scrape into pan, sprinkle with demerara sugar, bake for 35–40 min until golden and a skewer comes out clean.

Quick Rhubarb Muffins

Method:

• Use your favorite muffin base (or try 250g flour, 100g sugar, 1 tsp baking powder, ½ tsp each ginger/cinnamon, 2 eggs, 120ml milk, 80ml oil).
• Stir in 200g chopped rhubarb and spoon into muffin cases.
• Top with a sprinkle of oats/sugar before baking at 180°C for 18–22 min.

Rhubarb Bread (Yeasted or Quick)

• For a classic yeasted loaf, knead in finely diced, well-drained rhubarb and a touch of sugar for a tangy twist.
• For quick bread: Fold 1 cup chopped rhubarb into banana bread batter or lemon loaf for pink pockets of flavor.

More Rhubarb Baked Goods Ideas

• Traybakes: Layer rhubarb and streusel on a buttery base—slice and serve.
• Crumble bars: Top oat or shortbread crust with rhubarb compote and more crumble.
• Scones: Swap raisins for chopped rhubarb and ginger—great with clotted cream.

Storage and Tips

• Baked rhubarb goods keep 2–3 days in an airtight tin.
• Rhubarb cakes freeze well—wrap in foil or freezer bags.
• Sweeten or spice to suit your palate (taste raw stalks to judge tartness).

Wrapping Up

Rhubarb belongs in every baker’s toolkit. With its tang and color, even everyday muffins become something special—and there’s no better way to celebrate spring’s bounty any time of year.