Rhubarb Spoon Cake
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Rhubarb spoon cake has delicious, tart compote that is swirled into a simple cake batter for the tastiest of summer cakes. This beautiful cake highlights summer’s fresh rhubarb, making it the star of this sweet treat. Served in a cast iron skillet makes for a casual, rustic cake, perfect to bring to a picnic or backyard barbeque.
I have been loving all things rhubarb this summer! Ever since rhubarb season started, I have been harvesting fresh rhubarb and turning it into stunning jars of mixed berry rhubarb jam for the pantry, rhubarb crisp, and rhubarb crumble bars for after dinner desserts.
Rhubarb spoon cake was originally published in Erin French’s book, The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine: A Cookbook. While I had never read the book, I was intrigued by her spoon cake recipe. Then, I saw Hannah Neeleman from Ballerina Farm make a rhubarb spoon cake and I knew I needed to try it.
I wondered how was a rhubarb spoon cake different than a traditional rhubarb cake? I found that its soft, pudding-like texture was utterly irresistible and I couldn’t get enough. The presentation of the cake was stunning with the swirls of bright red contrasting the light cake, making it a summer staple for many years to come.
What is Spoon Cake?
Spoon cake is a type of cake that’s so moist that it needs to be eaten with a big spoon. The cake has a soft, pudding-like texture that is gooey and utterly delicious. Spoon cakes are made with simple ingredients and flavored with different types of add-ins like soft fruit, chocolate, or nuts. Serve this gooey vanilla cake warm with whipped cream or a scoop of vanilla ice cream.
Spoon Cake Equipment
- Two mixing bowls
- A wooden spoon
- Cutting board
- A sharp knife
- A baking dish or ovenproof skillet
Rhubarb Spoon Cake Ingredients
Rhubarb Compote
- Rhubarb
- Granulated sugar
- Lemon juice
- Arrowroot powder or corn starch
Cake Batter
- Unsalted butter
- Granulated sugar
- Egg
- Whole milk
- Vanilla extract
- Sour cream
- All-purpose flour
- Salt
- Baking powder
Top with whipping cream and honey.
How to Make Rhubarb Spoon Cake
Prepare
Preheat oven to 400 degrees.
Coat a 10-inch cast iron pan with butter and flour, shaking out any excess flour.
Rhubarb Compote
First, clean the rhubarb stalks with cold water to remove any dirt, trim the ends of the stalks and leaves, and discard. With a sharp knife and wooden cutting board, cut the rhubarb into 1-inch pieces.
Place the rhubarb, sugar, arrowroot powder, and the juice of one lemon into a medium heavy-bottomed saucepan and cook over medium heat. Soon the rhubarb will start to release its juices and break down into a soft, compote.
Cook for 8-10 minutes or until all of the chunks of rhubrb have cooked down. Remove from the heat to cool to room temperature while you mix the cake batter.
Cake Batter
Next, add melted butter, sugar, vanilla, whole milk, sour cream, and the egg into a large bowl and combine with a whisk until all of the ingredients are mixed together.
Mix the flour, salt, and baking powder in a separate medium bowl until combined.
Pour the dry ingredients into the wet ingredients and mix until just combined.
Assemble the Cake
Spoon two-thirds of the compote into the greased skillet and spread it into an even layer.
Pour the cake batter over the compote, spreading carefully so you don’t disrupt the compote.
Dollop the remaining compote evenly on top of the batter and use a butter knife to swirl the compote into the cake batter.
Bake and Serve
Place the cake into the oven and bake for 25-27 minutes. The cake is done when a toothpick or cake tester inserted into the middle of the cake comes out clean and the top of the cake is a lovely golden brown hue.
Serve the cake warm directly from the skillet with a heaping scoop of whipped cream and drizzle one or two tablespoons of honey over the top.
Storage
Cover the pan with plastic wrap or transfer any remaining cake to an airtight container and refrigerate for up to 3 days. The cake will soften the longer it sits due to the high moisture level of the cake and compote.
I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Rhubarb Spoon Cake!
Rhubarb Spoon Cake
Ingredients
Rhubarb Compote
- 500 g rhubarb, cut into 1-inch pieces 4 cups
- 150 g granulated sugar ¾ cup
- 1 lemon, juiced
- 2 tsp arrowroot powder or corn starch
Cake Batter
Wet Ingredients
- 113 g unsalted butter, melted (plus additional for greasing pan) ½ cup or 1 stick
- 100 g granulated sugar ½ cup
- 1 large egg
- 1 tsp vanilla extract
- 115 g whole milk ½ cup
- 60 g sour cream ¼ cup
Dry Ingredients
- 125 g all-purpose flour (plus additional for dusting pan) 1 cup, spoon and level
- 2 tsp baking powder
- ½ tsp sea salt
Garnish with whipping cream and honey
Instructions
Prepare
- Preheat oven to 400 degrees.
- Coat a 10-inch cast iron pan with butter and flour, shaking out any excess flour.
Rhubarb Compote
- First, clean the rhubarb stalks with cold water to remove any dirt, trim the ends of the stalks and leaves, and discard. With a sharp knife and wooden cutting board, cut the rhubarb into 1-inch pieces.
- Place the rhubarb, sugar, arrowroot powder, and the juice of one lemon into a medium heavy-bottomed saucepan and cook over medium heat. Soon the rhubarb will start to release its juices and break down into a soft, compote.
- Cook for 8-10 minutes or until all of the chunks of rhubarb have cooked down. Remove from the heat to cool to room temperature while you mix the cake batter.
Cake Batter
- Next, add melted butter, sugar, vanilla, whole milk, sour cream, and the egg into a large bowl and combine with a whisk until all of the ingredients are mixed together.
- Mix the flour, salt, and baking powder in a separate medium bowl until combined.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
Assemble the Cake
- Spoon two-thirds of the compote into the greased skillet and spread it into an even layer.
- Pour the cake batter over the compote, spreading carefully so you don't disrupt the compote.
- Dollop the remaining compote evenly on top of the batter and use a butter knife to swirl the compote into the cake batter.
Bake and Serve
- Place the cake into the oven and bake for 25-27 minutes. The cake is done when a toothpick or cake tester inserted into the middle of the cake comes out clean and the top of the cake is a lovely golden brown hue.
- Serve the cake warm directly from the skillet with a heaping scoop of whipped cream and drizzle one or two tablespoons of honey over the top.
Storage
- Cover the pan with plastic wrap or transfer any remaining cake to an airtight container and refrigerate for up to 3 days. The cake will soften the longer it sits due to the high moisture level of the cake and compote.
