Looking for a cozy, nostalgic treat that practically melts in your mouth? This Do Nothing Cake Rhubarb is as easy as it is unforgettable. With its tender crumb, tangy rhubarb bits, and a cinnamon-sugar kiss on top, it’s the kind of dessert you’ll want to bake again and again. No fancy techniques, no complicated prep—just a simple, soul-satisfying cake that tastes like home.
It’s the perfect companion for quiet afternoons, weekend gatherings, or whenever your sweet tooth needs a little something special.
Why You’ll Love This Recipe
This cake is pure comfort—uncomplicated, tender, and just the right balance of sweet and tart.
Simple & Stress-Free: It lives up to its name—no frosting, no fuss, just mix and bake.
Perfectly Moist: Sour cream keeps the crumb rich and moist without being heavy.
Tart Meets Sweet: Rhubarb adds a delightful tang that balances the sugary top.
One-Bowl Magic: A quick batter comes together fast, making cleanup a breeze.
Family Favorite: Whether served warm or chilled, it never lasts long on the plate.
Prep & Cooking Time
This is a quick, reliable recipe—ideal for last-minute baking urges or planned gatherings.
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
Here’s what you’ll need to whip up this comforting rhubarb cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups chopped rhubarb
- 1/4 cup sugar (for topping)
- 1/4 teaspoon cinnamon
Step-by-Step Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract. Gradually alternate adding the dry ingredients and sour cream, mixing just until blended. Gently fold in the chopped rhubarb.
- Prepare for Baking: Pour the batter into a greased 9×13-inch baking pan. Evenly sprinkle the topping mixture of sugar and cinnamon over the batter.
- Bake: Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Serve: Allow the cake to cool before slicing and serving.
How to Serve
This easy rhubarb cake is delicious any time of day—here’s how to make it shine:
With Coffee or Tea: A warm slice with your favorite hot drink is pure bliss.
Topped with Whipped Cream: Add a dollop for a creamy finish.
For Brunch or Dessert: It’s light enough for breakfast and sweet enough for dessert.
Chilled or Warm: Serve it cold from the fridge or gently rewarmed—it’s amazing either way.
Tips & Variations
Swap the Fruit: Try diced strawberries or raspberries for a different fruity twist.
Add Nuts: Fold in chopped pecans or walnuts for extra texture.
Extra Cinnamon: Love spice? Add a bit more to the topping or batter.
Make it Gluten-Free: Use a 1:1 gluten-free flour blend to suit dietary needs.
Final Thoughts
This Do Nothing Cake Rhubarb is proof that you don’t need fancy ingredients to make something unforgettable. It’s sweet, tender, and touched by the tart magic of rhubarb. The kind of cake you make once and never forget—the kind your grandma would have proudly served with a smile.
So go ahead, bake a little love today—and let your kitchen smell like comfort and joy.
Print
do nothing cake rhubarb – A Nostalgic, Moist Delight with a Tart Twist
- Total Time: 1 hour 5 minutes
Description
Sometimes, the simplest bakes bring the greatest joy—and this Do Nothing Cake Rhubarb is proof. With just a handful of pantry staples and fresh rhubarb, you’ll create a soft, moist cake with a sugary cinnamon crown that tastes like a sweet memory from childhood. No fancy steps, no stress—just pure homemade comfort in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups chopped rhubarb
- 1/4 cup sugar (for topping)
- 1/4 teaspoon cinnamon
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract. Gradually alternate adding the dry ingredients and sour cream, mixing just until blended. Gently fold in the chopped rhubarb.
- Prepare for Baking: Pour the batter into a greased 9×13-inch baking pan. Evenly sprinkle the topping mixture of sugar and cinnamon over the batter.
- Bake: Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Serve: Allow the cake to cool before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal per serving
