I named this next recipe “Rhubarb Anytime Cake” because in my research of recipes for something using rhubarb and yogurt, I came across rhubarb “snack cakes,” “breakfast cakes,” and of course, just “cakes”, but this beauty is one heck of a multitasker. Inspired by smitten kitchen‘s “snacking cake,” Rhubarb Yogurt Cake is perfect for breakfast, an afternoon pick-me-up, or some post-dinner sweetness. It’s pretty simple to put together, too. You just macerate the rhubarb (only, please don’t be tempted to add strawberries) with a little sugar and lemon for a few minutes while the batter whips up, then top with the fruit and a little crumble topping. Oh, and it has the most beautiful nooks and crannies. You just want to get up in there and crawl around in it.

The glory of a crumb topping
See what I mean?
I am slightly ashamed to admit this, but this was a cake of necessity. Not that I needed to eat cake now, but that I needed to use up some yogurt and rhubarb nearing expiration.
Have you ever had Noosa yogurt? Their lemon and strawberry rhubarb flavors are spectacular (as are all the others, but I love those the most). I had fresh rhubarb, as I am compelled to buy it any time its vibrant red and green stalks beckon from the produce section. I had designs to make a simple French yogurt cake, but this just kind of took over. I committed my signature move, which is planning and buying an ingredient with the intention of using it in a recipe and forgetting. In this case, I had planned to scatter some sliced almonds across the top crumble layer, but it didn’t happen. Next time I will (try to remember), in a gluten-free version with almond flour.
In Montana, the house we bought had a giant rhubarb patch in the backyard. In June, we harvested all the rhubarb and squirreled it away in the freezer so we could enjoy tasty treats all year long. One of my very favorite ways to use rhubarb is just to simmer chopped rhubarb with sliced strawberries and a few tablespoons of sugar and lemon juice. It slowly transforms into a brilliant pink compote that is dynamite spooned over a scoop of vanilla bean ice cream. In the South, it can’t grow due to the searing temperatures, so I have to wait patiently until the spring when it pops up in stores in the South for just a few weeks.  And this past Sunday, I had waited long enough.
Macerating rhubarb


Rhubarb Anytime Cake

A buttery cake full of sweet-tart rhubarb, perfect for snacking anytime.

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 24
Author Amanda



  • 1 pound rhubarb trimmed and sliced into 1/2 inch pieces
  • 1 1/3 cup granulated sugar divided
  • zest and juice of one lemon
  • 1/2 cup butter softened
  • 2 large eggs
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup full-fat yogurt I used lemon-flavored Noosa


  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/8 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup 1 stick butter, cut in small pieces


  1. Preheat your oven to 350°F.
  2. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray and line the pan with parchment paper, leaving a little overhang on each side to make it easy to remove the cake.
  3. In a medium bowl, combine sliced rhubarb, lemon juice and 2/3 cup sugar and set aside.
  4. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition.
  5. Whisk together flour, baking powder, salt and ground cinnamon together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined.
  6. Continue, adding half the yogurt, the second third of the flour mixture, the remaining yogurt, and then the remaining flour mixture, mixing between each addition until just combined.
  7. Pour the batter in the pan and spread it around the pan evenly.
  8. Pour the rhubarb mixture over the cake, spreading it into an even layer.
  9. Add all the crumb topping ingredients together in a small bowl.
  10. With your hands, squish up the crumb mixture until the butter is evenly incorporated and the mixture comes together and stays together in your fingers.
  11. Scatter evenly over rhubarb layer.
  12. Bake cake in preheated oven for 50 to 60 minutes.
  13. Cool completely on a rack.
Rhubarb Anytime Cake

6 thoughts on “A Cake for Anytime, Anywhere: Rhubarb Anytime Cake”

  1. I have a ton of rhubarb. It’s all yours if you come and get it. Also, I’m going to need this infamous strawberry yogurt cake recipe please!

    1. Rachael, I would love to come and get your rhubarb! I miss growing it desperately! The strawberry-yogurt cake recipe I’ll send when I find it.

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