Rhubarb Batter Cake is the perfect summer dessert. This rhubarb dessert features three layers of flavor with the magic, crunchy sugar topping taking it to the next level. Serve it hot by itself or top with ice cream or whipped cream!
These magic cakes are always a hit when we serve them to family and friends! They can’t get enough of the sweet fruit filling and the magic crunchy topping.
Try one or try all. You won’t be disappointed.
I suggest making these with your kids or grandkids. The “magic” part involves pouring boiling water over top the cake before baking which kids absolutely love. You may even inspire a future food scientist.
Preheat oven to 375 degrees F. Spray an 8 x 8 inch baking dish or pan with nonstick cooking spray.
In a medium bowl, mix diced rhubarb with cornstarch; arrange rhubarb mixture in the bottom of the prepared dish.
Using a stand mixer or hand mixer, cream sugar and butter in a large bowl; add milk and dry ingredients alternately until the cake batter forms.
Spread the cake batter so that it covers all the rhubarb up to the edge of the dish.
Sprinkle with a mixture of sugar, salt and cornstarch in a thick layer over the batter.
Pour boiling water over the cake until the entire top is moistened.
Bake rhubarb crunch for 45-55 minutes or until golden brown.
For the full instructions and ingredient list for rhubarb crunch recipe, scroll to the bottom of this post.
Recipe FAQs
Fresh rhubarb works best in this rhubarb batter cake. Frozen rhubarb will fall apart during baking. It still tastes great, but the consistency is different.
A 9-inch baking dish will work too.
This is a magic rhubarb cake because boiling water is poured over a sugar mixture right before baking. It forms the most delicious crunchy sugar topping.
Add just enough boiling water so that all the sugar mixture is moistened. This takes approximately 1/2 cup.
For a new spin, add some ground cinnamon to the sugar topping.
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Rhubarb Batter Cake is the perfect summer dessert. This rhubarb dessert features three layers of flavor with the piece de resistance being a magic, crunchy sugar topping.
In an 8 x 8 inch greased baking dish, arrange fresh diced rhubarb; sprinkle with cornstarch and stir until evenly coated.
For the cake, cream softened butter and sugar.
To the butter and sugar mixture, alternately add dry ingredients (flour, baking powder and salt) and milk and vanilla; beat until smooth.
Spread cake mixture evenly over rhubarb so that the batter completely is coated from edge to edge.
Combine sugar, cornstarch and salt; sprinkle entire mixture evenly over cake batter.
Pour boiling water over the sugar mixture until it is all moistened, approximately 1/2 cup.
Bake in a preheated 375 degree oven for 45-55 minutes or until golden brown and bubbly.
Notes
Fresh rhubarb works best in this rhubarb batter cake. Frozen rhubarb will fall apart during baking. It still tastes great, but the consistency is different.
This is a magic rhubarb cake because boiling water is poured over a sugar mixture right before baking. It forms the most delicious crunchy sugar topping.
Add just enough boiling water so that all the sugar mixture is moistened. This takes approximately 1/2 cup.
For a new spin, add some ground cinnamon to the sugar topping.
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