Rhubarb and Lavender Cake

Delicate, fragrant, and beautifully balanced Rhubarb and Lavender Cake is a delightful twist on a classic dessert. Made with fresh rhubarb, lavender, and a hint of lemon, it's the solid spring bake for holidays, tea parties, or a simple sweet breakfast.

We can pretty much bet you haven't tried a rhubarb cake like this before! Rhubarb and strawberries often go hand in hand, but today we are mixing it up, letting the subtle floral notes of lavender carry the flavor of the tangy rhubarb.

Suited to spring and summer gatherings, this rustic one-layer cake is surprisingly simple to make. The combination of rhubarb, lavender, and lemon creates a dessert that is both elegant and comforting, making it a wonderful choice for brunch, afternoon tea, or a light dessert.

What you will need

Rhubarb is in season late March through early summer, so grab that rhubarb as soon as it makes its appearance. Read on to learn more about the ingredients.

• Flour A mix of all-purpose and almond flour. The almond flour helps keep the cake soft and moist.
• Baking powder and soda For that rise.
• Salt Balances out the sweetness.
• Ginger To bring out the lemon flavor.
• Lavender You won't regret buying this as there are so many uses for lavender in cooking. Did someone say cocktails? When purchasing lavender, look for culinary or food grade, as it has fewer oils than lavender used for product making. You can find lavender buds in the spice section of some grocery and specialty stores. It can also be purchased online.
• Buttermilk we love using buttermilk in our baked goods because of the moisture it brings to cakes and bread. You can substitute Greek yogurt, sour cream, or milk. If using milk, we would opt for at least 2% for better flavor and richness.
• Butter Unsalted.
• Vanilla Flavors the cake and works well with the rhubarb.
• Lemon Fresh lemon zest is folded right into the batter for brightness.
• Rhubarb Look for bright red stalks without bruising (although depending on the variety, the colors can range from bright red, pink, and pale green).

Full ingredient list is in the recipe card.

Step-by-step instructions

Here is a quick overview of how to make this unique lavender cake.

1-2. Make the lavender sugar by pulsing the lavender buds and sugar in a food processor. 3. Cream together the sugar and butter. 4. Add eggs one at a time and mix.

5. Mix in the vanilla, buttermilk, and zest. 6. Add the dry ingredients and mix on low until incorporated. 7. Pour ½ the batter into a pan and scatter rhubarb on top. 8. Add the rest of the batter and rhubarb, then sprinkle on the remaining lavender sugar.

Feel free to create a pattern with the rhubarb, or go rogue! The cake is meant to be rustic. Bake at 350℉ for 45-55 minutes or until a tester comes out clean. See the recipe card for the full list of instructions.

Expert tip

For solid results every time, make sure your buttermilk and eggs are at room temperature before adding them to the batter.

Mix it up

Rhubarb pairs surprisingly well with a variety of different flavors and spices. Check out these flavor combos you can try.

• We already know that lemon goes well with rhubarb, but so does orange! Swap out the lemon zest for orange.
• Play with spices. Cardamom or cinnamon are great choices.
• Pair the rhubarb with strawberriespeaches or even plums. cut them in similar sizes so they bake evenly.
• Sub half the vanilla with almond extract for a sweet nutty undertone.
• Top the cake with crushed pistachios or almonds for a bit of crunch.
• If you love experimenting with unique flavors, you could add a splash of rose water along with the vanilla or even orange blossom water.

Serving suggestions

This fragrant rhubarb cake doesn't need a thing (it's THAT good), but here are a few pairings that will elevate it even more!

• Ice cream we mean cake and ice cream, am we right? This pistachio one will blow your socks off.
• Whipped cream a dollop (or two).
• Jam A touch of fresh sweet fruit jam right on top!
• Tea Get your senses flowing with a cup of freshly brewed lavender tea.

Keeping leftovers

Rhubarb cake can be stored at room temperature for 2-3 days or covered in the fridge for 5 days. The top will lose its crunch from the sugar, but it will still be good.

Kitchen questions

What does rhubarb taste like?

Rhubarb has a tart, tangy, and slightly sour taste, similar to a mix of green apples and lemons. Because of its sharp acidity, it's usually sweetened with sugar or honey when cooked. When eaten raw, it is a bit sour and quite crunchy, but when cooked, it softens and develops a more mellow, fruity flavor that pairs well with sweet and savory dishes.

How do we choose rhubarb at the market?

Look for firm, crisp stalks that are bright red to pink (though some varieties are green). Avoid stalks that are limp or bruised. Rhubarb leaves are toxic, so they're usually removed before selling. You can find it fresh in spring and early summer at grocery stores, farmers' markets, or specialty produce shops.

Do we need to peel rhubarb for baking?

No, you don't usually need to peel rhubarb for baking. The skin is thin and softens when cooked, adding color and flavor to your dish. However, if the stalks are thick, fibrous, or tough you can peel the outer layer by gently pulling off the strings with a knife or vegetable peeler.

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Ingredients

Makes 8 (8-10 servings depending on size)

Lavender Sugar

• ½ cup (plus 1 tbsp) white granulated sugar
• 1¼ tsp lavender buds (look for culinary or food grade)

For the Cake

• 1½ cups all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp Kosher or fine sea salt
• ½ tsp ground ginger
• ½ cup lavender sugar, plus 1 tbsp, divided (see above)
• ½ cup white granulated sugar
• ½ cup (1 stick or 4 ounces) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature
• 1 tbsp lemon zest (from about 1 medium-sized lemon)
• 1½ cups chopped rhubarb, (¾-inch pieces) (from about 2 large rhubarb)

Equipment

• food processor, grinder, or mortar and pestle
• stand mixer or handheld mixer
• 9-inch springform pan or equivalent

Method

For the Lavender Sugar

1. Add the sugar and lavender to the bowl of a food processor (you can also do this by hand with a mortar and pestle). Pulse until the lavender is broken up into fine pieces, and the sugar is fragrant. Set aside.

For the Cake

1. Heat the oven to 350℉. Prepare a 9-inch springform pan or equivalent size with baking spray (alternatively, you can butter and flour the pan).

2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and ginger. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter, sugar, and lavender sugar (reserving 1 tablespoon of the lavender sugar for later) on medium speed until light and creamy (about 3 minutes).

4. With the mixer still on medium, add the eggs (one at a time), mixing well after each addition. Add the vanilla, buttermilk, and lemon zest until combined. Turn the mixer down to low, then add the flour mixture in batches until the flour is just incorporated. Do not overmix.

5. Add half the batter to the prepared pan. Scatter half the rhubarb on top of the batter. Cover with the remaining batter and spread until even in the pan. Add the remaining rhubarb to the top (give it a gentle snuggle into the batter). You can get creative here and make a pretty pattern, or you can just scatter the rhubarb on top. Lastly, sprinkle the remaining 1 tbsp of lavender sugar evenly over the top of the batter. Bake for 45-55 minutes, until golden brown or until a tester comes out clean. Let cool for 10 minutes in the pan before removing the sides (if using a springform pan). Serve warm or at room temperature.

Kitchen notes

• Look for food-grade or culinary lavender. This can be purchased online.
• Make sure your ingredients are at room temperature.
• No need to peel the rhubarb before baking.
• The cake can be stored at room temperature for up to 3 days or in the fridge for 5 days.