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French Rhubarb Cake

French rhubarb cake with a tender, golden crumb and rhubarb arranged in a circular pattern on top. Creamed butter and sugar form a fluffy base, then the cake is baked until a toothpick comes out clean and finished with powdered sugar.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

butter, softened
  • 0.5 cup butter softened
sugar
  • 1 cup sugar
  • 2 tbsp sugar for topping
eggs
  • 2 eggs
vanilla extract
  • 1 tsp vanilla extract
all-purpose flour
  • 1.5 cup all-purpose flour
baking powder
  • 2 tsp baking powder
salt
  • 0.25 tsp salt
milk
  • 0.5 cup milk
fresh rhubarb
  • 3 cup fresh rhubarb cut into 1-inch pieces
powdered sugar
  • powdered sugar for dusting

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a 9-inch springform pan. Lightly coat the pan so the cake releases cleanly, keeping the surface ready for the batter.
Mix the batter
  1. Cream the softened butter and 1 cup sugar until fluffy, then beat in the eggs one at a time and add the vanilla extract. Mix until the batter looks lighter in color and smoother.
  2. Whisk together the all-purpose flour, baking powder, and salt. Whisking evenly distributes the leavening for a consistent rise.
  3. Add the dry mixture to the butter mixture alternating with the milk, mixing until just combined. Stop as soon as the flour disappears to avoid a tough crumb.
Add rhubarb and bake
  1. Pour the batter into the prepared pan and arrange the rhubarb pieces on top in a circular pattern. Place them evenly so the cake bakes with artful coverage.
  2. Sprinkle the rhubarb with 2 tablespoons sugar. This helps the fruit turn golden and glossy as it bakes.
  3. Bake for 40-45 minutes at 350°F until golden and a toothpick comes out clean. The top should look set and lightly browned.
Cool and finish
  1. Cool the cake for 30 minutes before serving. The texture firms up as it cools, making slices neater.
  2. Dust the top with powdered sugar just before serving. Aim for a light, snowy finish over the rhubarb.

Notes

Pro tip: keep mixing to “just combined” after the flour goes in so the cake stays tender; if your rhubarb is very wet, pat pieces lightly to prevent pooling. Store covered in the fridge up to 3 days. Freezing: yes, wrap slices airtight and freeze up to 2 months, thaw overnight in the fridge. Dietary swap: for a dairy-light version, use lactose-free milk in the same amount.