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French Rhubarb Cake

French rhubarb cake with a golden, rustic top and tender crumb, baked in a springform pan. Fresh rhubarb pieces are arranged in a circular pattern and lightly sweetened before baking.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 oven

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9-inch springform pan until evenly coated.
Make the batter
  1. Cream butter and sugar until fluffy, then beat in eggs one at a time and mix in vanilla for a smooth, lighter batter.
  2. Whisk together all-purpose flour, baking powder, and salt in a separate bowl until evenly combined.
  3. Add dry ingredients to the butter mixture alternating with milk, mixing just until combined to keep the batter tender.
Top with rhubarb and bake
  1. Pour batter into the prepared springform pan and spread into an even layer.
  2. Arrange rhubarb pieces on top in a circular pattern so the cake surface shows rustic, artful rings.
  3. Sprinkle the rhubarb with 2 tablespoons sugar so the top caramelizes lightly during baking.
  4. Bake for 40-45 minutes at 350°F until the top is golden and a toothpick in the center comes out clean.
Cool, dust, and serve
  1. Cool the cake for 30 minutes to set the crumb and make slicing cleaner.
  2. Dust with powdered sugar right before serving for a finished, countryside-style look.

Notes

For neat slices, let the cake cool the full 30 minutes before removing the ring. Store covered in the refrigerator up to 3 days; for best texture, bring to room temperature before serving. Freezing is okay for up to 2 months—wrap tightly after fully cooled. For a lighter option, use unsalted butter and replace 1/4 cup of the sugar with a baking-friendly sugar substitute if desired.