Aunt Trude’s Rhubarb Cake
That sweet-tart smell of rhubarb baking in the oven is one of the best things about spring, and this rhubarb cake delivers all of it – creamy, jammy rhubarb custard tucked under a fluffy, golden cake layer. It’s made with fresh rhubarb, yellow cake mix, and a drizzle of heavy cream that works like magic in the oven. Perfect for brunches, potlucks, or just celebrating rhubarb season the right way.
🌸 A Spring Tradition Worth Stealing
This rhubarb custard cake has been a spring staple in my family for decades — it’s one of my Aunt Trude’s specialties, and now we all make it.
It sounds almost too simple, but the tart, sweet, creamy flavor is genuinely incredible every single time and it’s something we look forward to everytime rhubarb starts showing up! It’s…
🍓 Tart & creamy: The rhubarb and heavy cream bake into a luscious custard layer that’s sweet, tangy, and absolutely irresistible.
🧁 *Almost* too easy: One bowl, a box of cake mix, and a drizzle of cream – that’s it!
🌿 Made for rhubarb season: This is the best possible use of fresh garden rhubarb while it lasts.
⏱️ Ready in 45 minutes: From chopping rhubarb to pulling a golden cake from the oven, it comes together fast.
🍽️ Perfect for sharing: The 9×13 pan makes 16 generous servings – it’s great for a crowd.
If you also have a sweettooth, be sure to try my oreo rice krispie treats – the best mashup of two dessert faves, s’mores bars – which are a delightful summer treat, and monster cookie bars – a secretly wholesome sweet treat with some nutritious ingredients added into the mix.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this old-fashioned rhubarb cake to the table: rhubarb, granulated sugar, a box of yellow cake mix (plus the vegetable oil and eggs your box calls for), vanilla extract, and heavy whipping cream.
Emily’s Tips & Tricks
- Pro tip: Don’t overbake the cake! The center of the cake will look slightly jiggly when you pull it from the oven, and that’s exactly what it should look like. The custard layer sets as it cools, so resist the urge to keep baking. Pull it when the edges are golden and let it rest 10–15 minutes before serving.
- Variations:
- Additions:
Rhubarb Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This rhubarb cake is soft, moist, and packed with tart-sweet flavor. A foolproof spring dessert made with fresh rhubarb, cake mix, and cream!
Ingredients
- 4 cups chopped rhubarb (about 4 large stalks)
- 1/2 cup sugar
- 15 oz. yellow cake mix
- vegetable oil
- eggs
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees F.
- Toss rhubarb with sugar and spread out over the bottom of a greased 9×13-inch baking dish.
- Prepare cake mix according to package instructions, adding vanilla extract to the batter before mixing. Stir together and pour over the top of the rhubarb.
- Drizzle whipping cream over the top of the cake batter.
- Bake for 35-45 minutes, until golden brown on the edges. The center will still be a little jiggly.
- Cool for about 10-15 minutes before serving with vanilla ice cream or whipped cream.
Notes
Storage: Store covered in the refrigerator for up to 3 days. Serve straight from the fridge or let it sit at room temperature for 10-15 minutes before serving.
Ingredients: Any brand of yellow cake mix works here – conventional or organic, Betty Crocker or 365. Follow whatever your box calls for with oil and eggs. Fresh rhubarb is strongly preferred, but frozen works in a pinch, just thaw completely and drain well before using so the cake doesn’t get watery. Want to mix it up? A handful of sliced strawberries tossed in with the rhubarb is a classic combination that’s absolutely delicious.
Prep Ahead: Bake the day before, refrigerate, and serve the next day; it’s delicious cold.
Serve With: Vanilla ice cream or freshly whipped cream are both excellent here.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
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Food styling and photography by Loren Runion.
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