How long does rhubarb cake last?

At room temperature, rhubarb cake lasts up to 3 days if tightly covered. Refrigerated, it stays fresh for up to 6 days .

What goes with rhubarb in a cake?

Great pairings include orange zest , vanilla , ginger , and berries like strawberries. Citrus especially enhances rhubarb’s brightness.

Yes, if not eaten within 24 hours, refrigerate it tightly wrapped. The moisture from the fruit layer can spoil at room temperature after a day.

Scale

3 cups rhubarb, rinsed and chopped into 1-inch pieces (about 13 oz)
¾ cup granulated sugar
4 tbsp salted butter, cut into small chunks (plus additional for greasing the pan)

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Preheat oven to 350℉ (177℃).
Grease a 9-inch round cake pan thoroughly with butter. Line the bottom with parchment paper and butter over it. Optionally spray with nonstick spray.
Scatter 4 tbsp of butter chunks in the bottom of the pan.
Toss the chopped rhubarb with the sugar and let it rest while you prepare the batter.

In a large mixing bowl, cream the softened butter for 30–60 seconds.
Add granulated sugar and mix on high speed until fluffy, about 1 minute.
Beat in eggs one at a time until smooth.
Mix in orange zest, juice, and vanilla until just combined.
Add sour cream and mix until smooth.
In a separate bowl, whisk together flour, baking powder, and salt. Add to wet mixture on low speed.
When streaks of flour remain, pour in milk and mix until fully incorporated.

In a small bowl, stir together melted butter, flour, sugars, cinnamon, and salt until crumbly.
Sprinkle evenly over the cake batter.

Bake for 45–55 minutes, until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Let the cake rest in the pan for 10 minutes.

Run a knife around the edge of the pan to loosen the cake.
Invert onto a wire rack with a baking sheet underneath to catch any juice.
Tap the bottom of the pan if needed to release the cake.
Cool completely before slicing and serving. For quicker cooling, place it in the fridge for 20 minutes uncovered.