Rhubarb Loaf Cake | Moist, Tangy, and Perfect for Spring

Introduction: A Classic Cake with a Seasonal Twist

Rhubarb loaf cake is the perfect bake for spring and early summer, combining a soft, buttery sponge with pockets of tart rhubarb. Moist and flavourful, this cake is easy to make, lovely to look at, and ideal for everything from morning coffee to afternoon tea. Whether you’re new to rhubarb or a lifelong fan, this recipe delivers the perfect balance of sweet and tangy in every slice.

Why You’ll Love Rhubarb Loaf Cake

Easy to Bake – A no-fuss, one-bowl recipe
Seasonal Favourite – Uses fresh rhubarb at its best
Moist & Flavourful – Keeps well and gets better by the day
Versatile – Serve plain, with a glaze, or with whipped cream

Ingredients

225g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
115g unsalted butter, softened
200g caster sugar
2 large eggs
1 tsp vanilla extract
120ml buttermilk or plain yogurt
1 tsp lemon zest (optional)
200g rhubarb, chopped into small pieces
1 tbsp plain flour (to toss rhubarb)

Optional Glaze

100g icing sugar
1–2 tbsp lemon juice or rhubarb syrup

Instructions: How to Make Rhubarb Loaf Cake

Step 1: Preheat and Prep

Preheat your oven to 180°C (160°C fan).
Grease and line a standard 2lb loaf tin with baking paper.

Step 2: Mix the Batter

In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well, then add the vanilla and lemon zest (if using).
Stir in the buttermilk or yogurt.

Step 3: Add the Rhubarb

Toss the rhubarb pieces in 1 tbsp flour to prevent them from sinking.
Fold the dry ingredients into the wet mixture, then gently fold in the rhubarb.

Step 4: Bake

Pour the batter into the prepared tin and smooth the top.
Bake for 50–60 minutes or until a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.

Step 5: Add the Glaze (Optional)

Once the cake has cooled, whisk together icing sugar and lemon juice or rhubarb syrup.
Drizzle over the top and allow it to set before slicing.

Serving Suggestions

Serve slices warm with a dollop of Greek yogurt or clotted cream
Pair with a cup of Earl Grey or rhubarb-infused tea
Add a few fresh strawberries for colour and contrast

Storage Tips

Keep in an airtight container at room temperature for up to 3 days
Store in the fridge for up to a week if using a glaze
Freeze slices individually for up to 3 months (wrap well)

Flavour Variations

Rhubarb and Ginger – Add ½ tsp ground ginger or a handful of chopped crystallised ginger
Rhubarb and Almond – Replace 50g of the flour with ground almonds for extra moisture
Rhubarb and Strawberry – Add 100g chopped strawberries for a fruitier twist

Conclusion

Rhubarb loaf cake is a beautifully simple bake that delivers big on flavour. With its moist crumb, tangy rhubarb bursts, and optional zingy glaze, it’s a cake that feels both homely and special. Perfect for using up a fresh rhubarb harvest, this loaf will quickly become a springtime go-to.