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This Caramel Rhubarb Cake is a light and tender cake with fresh diced rhubarb and a generous swirl of caramel. This is a quick and easy dessert you won't want to miss!

Caramel Rhubarb Cake

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 slices
Author Rachel Conners


  • 12 oz. rhubarb about 3 1/2 cups, medium diced
  • 1 stick 1/2 cup unsalted butter, room temperature
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 3 eggs room temperature
  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup caramel sauce


  1. Preheat oven to 350°F. Lightly grease a 10 inch springform baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
  3. In a stand mixer, cream together the butter and sugar for about 5 minutes, or until light and fluffy. Add one egg at a time until well incorporated. Add the vanilla extract. Turn mixer on low and slowly add the flour mixture. Don’t over mix. Fold in the cut rhubarb and transfer the dough to the baking pan. Drizzle on the caramel and swirl in with a knife.
  4. Bake for about 35 minutes or until an inserted toothpick comes out clean. Let cool completely on wire rack before slicing and serving.

Recipe Notes

Recipe adapted from My Kitchen In The Rockies