3 Ingredient Rhubarb Cake

3 Ingredient rhubarb cake comes together in just a few minutes, and it’s a delicious way to use more rhubarb when your garden is overflowing with it.
I love that it’s not overly sweet, but has that nice play of sweet and tart flavors that are, in my opinion, perfectly balanced and the sparkly sprinkle of coarse sugar gives it the crunchy texture you need in this fruit cake.

Easy 3 Ingredient Rhubarb Cake

So, technically, this isn’t a ‘fruit’ cake of sorts, seeing that rhubarb is not a fruit. It’s a vegetable, but I’ve always had it in a sweet dessert-type recipe. I grew up with some (what I consider classic) rhubarb recipes like my Mom’s Rhubarb Crumb Bars and Rhubarb Oatmeal Cookies (not pretty to look at, but incredibly scrumptious!).

Oh, wait, I do have rhubarb in a savory setting. My sweet and tangy Rhubarb BBQ Sauce Recipe can’t be missed, and goes incredibly well on grilled pork, pulled pork, burgers or chicken!

Ingredients and Substitutions

Self Rising Flour – ( 1 ½ cups) – I like to use self-rising flour because it already has the leavening agent, baking powder, and salt all together. Most grocery stores sell self-rising flour, but if you can’t find any, it’s easy to make your own with this simple combination.

Sweetened Condensed Milk – (14 ounces) – Be sure that you’re buying SWEETENED condensed milk, and not EVAPORATED milk. They are both dairy-based, but they are two very different products and your cake won’t turn out correctly.

Rhubarb – (2 ½ cups) – It doesn’t matter if your rhubarb is ruby red or green as grass, they all taste the same. My rhubarb in my yard is a combination of those two colors and it works perfectly in this recipe.

Coarse Sugar – (1 tablespoon) – This ingredient is optional but I feel it makes the biggest difference in the mouthfeel of this cake. The crunchy texture contrasts with the softness of the cake, and the sweetness goes well against the tanginess of the rhubarb. If you don’t have coarse sugar, you can certainly use regular table sugar. It’s just finer in texture but will still lend a bit of a crunch to the top.

***Exact amounts and detailed instructions are located in the printable recipe card at the bottom of this post.

How To Make This 3 Ingredient Rhubarb Cake Recipe

I think you’ll love just how easy this rhubarb recipe is to make. It’s done all in one bowl!

PREP STEP: Preheat the oven and cut the rhubarb into a small dice, approximately the size of a pea. Also, grease the well or line it with parchment paper.

STEP 1: Sift The Flour – This step I find is very important. It makes a difference in the texture of the finished cake.
STEP 2: Add Milk and Rhubarb – When you add those ingredients and then start combining everything together, you’ll find the dough becomes very stiff. It’s best to use a wooden spoon for this step because my silicone spatulas just don’t cut it.
STEP 3: Transfer the Batter – I use the term ‘batter’ loosely because it’s much thicker than that but not as thick as a bread dough. Spoon the batter into the baking dish and level out. Now is the time to use a silicone spatula so you can smooth it out nicely without the batter sticking to the wooden spoon.
STEP 4: Add Sugar Sprinkles – This step is optional, but I highly recommend you don’t leave it out. It’s completely worth it!
STEP 5: Bake and Cool. – When the cake is done, remove it from the oven and let it cool. Using the overhang of the parchment paper, you can lift the cake out of the baking pan onto a cooling rack (parchment still attached) to cool completely.

How To Know When The Cake Is Ready

Also, you’ll know the cake is ready when it’s lightly browned on top and an inserted toothpick into the cake comes out clean.

I usually start checking the cake at the 25-minute mark. There should be some browning going on if you sprinkled the sugar crystals on top. The cake may come away slightly from the sides of the pan, but it’s ok if it’s not.

There should be no wet areas on the top or sides of the cake.

I like to try two or three different spots in the cake just in case I poke a spot that has rhubarb, in which the toothpick may come out with bits of rhubarb on it, making you think it’s not done yet.

Tips For Making It Right

• Dice the rhubarb into a small dice, about the size of a pea. This way there is more rhubarb distribution throughout the cake.
• If you use parchment paper, a great tip is to crumple the paper up beforehand (as if you’re going to throw it away), uncrumple it, and then fit it into the baking pan. It fits much nicer than if you didn’t crumple it.
• Use the parchment paper to lift the cake out of the pan to cool further and faster.
• When cutting the cake, use a serrated knife for nice clean cuts.
• Wait until the cake is completely cooled to cut it into nice cut pieces.

Serving

This easy rhubarb cake can be eaten just as it is, chilled or at room temperature. It’s also delicious slightly warmed and then a dollop of whipped cream on top!

Cut into squares, they go great on any dessert table because they’re easy to hold with just your hands to put on the plate (or, for little ones to hold while they eat!).

Storage

The three-ingredient rhubarb cake will stay perfect in the fridge for 5 days (covered) or, I’ll admit, I’ve kept them covered with my Grandma’s tea towel, on a plate on the counter, and they’ve been excellent. I wouldn’t go past two days on the counter though.

Did you try making this 3 Ingredient Rhubarb Cake recipe? Do you have any questions about the recipe? Please leave your thoughts and questions in the comments below and I’ll do my best to answer them ASAP. Thank you again for stopping by The Salty Pot and I hope you have a fantastic day!

~Joanne