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Easy Rhubarb Cake Recipe for Kids: Moist & Delicious Dessert - A Family-Friendly Favorite

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups diced rhubarb (fresh or frozen; 1/2-inch pieces)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, softened (or neutral oil)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup plain yogurt or sour cream
  • Optional topping: 2 tablespoons coarse sugar (or granulated) mixed with 1/2 teaspoon cinnamon

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease an 8-inch or 9-inch square pan and line the bottom with parchment for easy release.
  2. Get the rhubarb ready: If using fresh, wash, trim leaves (discard—they’re not edible), and dice the stalks. If using frozen, do not thaw; toss lightly with 1 teaspoon flour to prevent extra moisture.
  3. Mix the dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt until combined.
  4. Cream the butter and sugars: In a large bowl, beat butter with granulated and brown sugars until light and fluffy, about 2 minutes. Kids can help by adding sugars and counting to 10 while you scrape the bowl.
  5. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla. The batter should look smooth and creamy.
  6. Fold in yogurt and dry mix: Add half the dry ingredients, then the yogurt, then the rest of the dry mix. Stir gently until just combined. Do not overmix or the cake will be tough.
  7. Stir in rhubarb: Fold in the rhubarb so it’s evenly spread through the batter.
  8. Pan and topping: Spread the batter into the pan. Sprinkle the cinnamon-sugar on top if using for a light crunch.
  9. Bake: Bake 30–38 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs. A 9-inch pan bakes a bit faster than an 8-inch.
  10. Cool and serve: Let the cake cool in the pan for 15 minutes. Lift out and cool a bit more, or enjoy slightly warm. It’s great plain, with yogurt, or with ice cream.