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 perfect spring bake for holidays, tea parties, or a simple sweet breakfast.
I 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.
Perfect for 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.
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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- I love using buttermilk in my baked goods because of the moisture it brings to cakes and bread. You can substitute Greek yogurt, sour cream, or milk. If using milk, I 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 just 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 perfect 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 strawberries, peaches, or even plums. Be sure to 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 really THAT good), but here are a few pairings that will elevate it even more!
- Ice cream- I mean cake and ice cream, am I right? This pistachio one will blow your socks off.
- Whipped cream- Just 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.
Storage
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 delicious.
Frequently asked questions
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.
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.
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 very thick, fibrous, or tough, you can peel the outer layer by gently pulling off the strings with a knife or vegetable peeler.
More spring recipes
Seasonal recipes that will make you smile.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Rhubarb and Lavender Cake
Equipment
- food processor, grinder, or mortar and pestle
- stand mixer or handheld mixer
- 9-inch springform pan or equivalent
Ingredients
Lavender Sugar
- ½ cup (plus 1 tbsp) white granulated sugar
- 1¼ teaspoon lavender buds look for culinary or food grade
For the Cake
- 1½ cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ tsp baking soda
- ¼ teaspoon Kosher or fine sea salt
- ½ teaspoon 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 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 tablespoon lemon zest (from about 1 medium-sized lemon)
- 1½ cups chopped rhubarb, (¾-inch pieces) from about 2 large rhubarb
Instructions
For the Lavender Sugar
- 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.1¼ teaspoon lavender buds, ½ cup white granulated sugar
For the Cake
- 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).
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, and ginger. Set aside.1½ cups all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon Kosher or fine sea salt, ½ teaspoon ground ginger
- 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).½ cup (plus 1 tbsp) white granulated sugar, ½ cup lavender sugar, plus 1 tbsp, divided, ½ cup (1 stick or 4 ounces) unsalted butter, room temperature
- 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.2 large eggs, room temperature, 1 teaspoon vanilla extract, 1 cup buttermilk, room temperature, 1 tablespoon lemon zest (from about 1 medium-sized lemon), 1½ cups chopped rhubarb, (¾-inch pieces)
- 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 tablespoon 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.
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.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Bridget says
I made this for Mothers day and it was such a hit. My grocery store had a small jar of lavender so I lucked out. I never know what to do with rhubarb, and this was an easy way to use it. The cake was moist and lemony too.
Jennifer says
That's great- and it's the perfect Mother's day treat!