Is there anything more comforting than a vanilla-scented cake studded with tangy rhubarb? This easy vanilla rhubarb sheet cake is exactly the kind of nostalgic, not-too-sweet bake that celebrates spring produce in the best way possible. It’s soft, buttery, and incredibly simple to make—no mixer required, just one bowl and a whisk.
Whether you grow your own rhubarb or picked some up at the farmer’s market, this recipe lets the beautiful pink stalks shine.
💛 Why You’ll Love This Cake
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🧁 One bowl, no fuss
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🌿 Seasonal & simple
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🍓 Customizable – try it with strawberries too!
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🕒 Ready in under an hour
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🍽️ Perfect for potlucks, picnics, or afternoon coffee
🌱 How to Grow Your Own Rhubarb
If you're not already growing rhubarb in your garden… this might be your sign. Rhubarb is one of the easiest perennial crops you can grow—and once it’s established, it comes back year after year with very little maintenance. It’s also one of the first harvests of the season, often ready before your peas have even climbed the trellis!
✨ Growing Basics:
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Hardiness Zones: Best in zones 3–8 with cooler winters
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Light: Full sun to partial shade
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Soil: Well-draining, rich soil with added compost
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Spacing: About 3 feet apart per plant
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Watering: Regular moisture in the first year
🌿 Planting Tips:
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Use crowns (root divisions) for faster results
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Don’t harvest in the first year—let the plant grow strong
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Mulch in fall to protect roots and suppress weeds
⚠️ Note: Only the stalks are edible. Rhubarb leaves are toxic and should be discarded or composted.
🍰 Vanilla Rhubarb Sheet Cake Recipe
📝 Ingredients:
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1 cup unsalted butter, melted and slightly cooled
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1 ½ cups granulated sugar
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3 large eggs
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2 teaspoons vanilla extract
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1 cup sour cream (or plain yogurt)
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2 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 ½ cups fresh rhubarb, chopped into ½-inch pieces
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1 tablespoon flour (for tossing rhubarb)
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Optional: 2 tablespoons coarse sugar for topping
👩🍳 Instructions:
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Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment if desired.
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In a large bowl, whisk together the melted butter and sugar. Add eggs, one at a time, whisking well. Stir in vanilla and sour cream.
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Add flour, baking powder, baking soda, and salt to the bowl and mix until just combined.
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In a small bowl, toss the rhubarb with 1 tablespoon flour, then fold into the batter.
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Pour into the prepared pan. Sprinkle with coarse sugar if using.
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Bake for 40–45 minutes, or until golden and a toothpick inserted comes out clean.
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Cool in the pan for at least 20 minutes before slicing.
🍓 Make-Ahead Rhubarb Compote (Perfect with Cake!)
Want to take your vanilla rhubarb sheet cake to the next level? Try serving it with a spoonful of homemade rhubarb compote and a dollop of whipped cream. It’s a simple, cozy touch that enhances the sweet-tart flavor of the cake.
🍶 Ingredients:
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2 cups fresh or frozen rhubarb, chopped
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1/4 cup sugar (adjust to taste)
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2 tablespoons water
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1/2 teaspoon vanilla extract (or lemon juice)
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Optional: A handful of berries (strawberries or raspberries)
🥄 Instructions:
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Combine all ingredients in a saucepan.
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Simmer over medium heat for 8–10 minutes, until soft and jammy.
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Remove from heat and stir in vanilla extract. Let cool.
🍽️ Serve:
Spoon over a slice of cake and top with whipped cream or vanilla yogurt for a rustic, elevated dessert.
🌟 Variations & Tips
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Add strawberries: Replace half the rhubarb for a classic combo
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Go gluten-free: Use a 1:1 gluten-free flour blend
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Add a glaze: Drizzle with lemon glaze (½ cup powdered sugar + lemon juice)
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No rhubarb? Use apples, berries, or even chopped stone fruit
🌸 Final Thoughts
This easy vanilla rhubarb sheet cake captures everything we love about spring baking—fresh flavors, cozy vibes, and a recipe that’s as friendly to beginner bakers as it is to seasoned pros.
If you’ve got rhubarb in the garden (or in your grocery bag), this cake is calling. 💌