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overhead shot of rhubarb cake in a springform pan

GráBia Rhubarb Cake

  • Author: Shelagh
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 70 minutes
  • Yield: 8-10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Use up any leftover spring rhubarb with this gorgeous cake. You know, the stuff you chopped up and put in the freezer, good timing!


Units Scale


  • 1 cup (8 oz. | 250g) sugar
  • 1/2 cup (one stick) butter, melted
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 cup (120g) flour
  • 1 cup (120g) almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • Crème Fraîche or sweetened yogurt for serving


  • 1 lb. rhubarb (about 4 cups or 5-6 long stalks)
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla extract



Cut rhubarb stalks into 2″ pieces. In a medium pot, combine sugar, water with the vanilla, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 2 minutes, remove from the heat and gently remove the rhubarb to a plate to cool (don’t discard the poaching liquid). The rhubarb is very fragile, so use care. Place the poaching liquid back on the medium-high heat and reduce until syrupy*, about 3 minutes. Let cool.


  1. Preheat the oven to 325°F. Line a 9″ round springform pan with a circle of parchment paper (affiliate link). Butter (or spray) the bottom and sides of the cake pan.
  2. Mix the sugar, butter, eggs and vanilla in a large bowl. Add the flour, almond flour, baking powder and salt. Stir well, but don’t overmix.
  3. Pour the batter into the cake pan, spread evenly to the edges. Gently place a layer of rhubarb on top of the batter in a concentric circle. Bake in the oven for about 45-50 minutes (check at 40 minutes), or until a skewer inserted into the center comes out clean.
  4. Place the cake on a wire rack to cool. When completely cool, unlatch the springform and remove the sides of the pan.

To serve: Spoon some of the reduced poaching liquid onto a plate, and top with a slice of cake. Add a dollop of crème fraîche and serve.


* Note: if you let this sauce simmer too long, it will harden like candy. Mind your sauce.

Save the leftover poaching liquid for cocktails or mocktails, it’s essentiall a simple syup now! For sure do not toss it out!

Keywords: rhubarb cake recipe, irish rhubarb cake, biddys apple cake, grabia