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French Rhubarb Cake

French cake with bright rhubarb pieces arranged on top, baked until golden and set with a tender crumb. This rustic European baking style rhubarb dessert is finished with a light dusting of powdered sugar.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup milk
Rhubarb topping
  • 3 cup fresh rhubarb cut into 1-inch pieces
  • 2 tbsp sugar for topping
  • 1 powdered sugar for dusting

Equipment

  • 1 springform pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9-inch springform pan so the cake releases cleanly after baking.
Cream the butter and sugar
  1. Cream butter and sugar until fluffy, then beat in eggs one at a time and mix in vanilla until smooth and slightly lighter in color (about 2–3 minutes).
Combine dry ingredients
  1. Whisk together all-purpose flour, baking powder, and salt until evenly distributed so the rise is consistent throughout the cake.
Mix batter
  1. Add dry ingredients to the butter mixture alternating with milk, mixing just until combined and stopping as soon as you no longer see dry flour for a tender crumb.
Assemble and top with rhubarb
  1. Pour batter into the prepared springform pan, then arrange rhubarb pieces on top in a circular pattern so the fruit is evenly spread.
  2. Sprinkle rhubarb with 2 tablespoons sugar so the tops soften and turn lightly golden in the oven.
Bake
  1. Bake for 40–45 minutes at 350°F until golden and a toothpick inserted in the center comes out clean, with rhubarb visibly cooked but still intact.
Cool and finish
  1. Cool for 30 minutes to set the crumb before removing the cake from the pan for clean slices.
  2. Dust with powdered sugar right before serving so you get a light, rustic finish.

Notes

Pro tip: Arrange rhubarb in one layer on top so you get that artful circular look and even baking. Store covered in the refrigerator up to 3 days; cool completely before chilling. Freezing is not recommended for best texture. For a dairy-free swap, use a 1:1 plant-based butter and unsweetened plant milk to keep the same baking method.