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Can We Talk About This Cake?
I’ll be honest—I used to think adding adult beverages to desserts was just fancy show-off territory until my sister made this rhubarb rum cake for my birthday. The rum doesn’t make it boozy or overwhelming; instead, it adds this warm, sophisticated depth that plays beautifully with the tart rhubarb. The cake stays incredibly moist for days, and that rum glaze soaks in to create these pockets of sweet, boozy goodness throughout. Now my family requests this for every celebration, and I’m pretty sure my neighbors think I’ve become some kind of gourmet baker (if only they knew how simple this actually is).
Here’s the Thing About This Recipe
What makes this work is that we’re using rum in two places—a little in the cake batter for flavor, and more in the glaze that soaks into the warm cake like a delicious sponge. The rhubarb’s tartness balances the sweetness and cuts through the richness, creating this perfect grown-up dessert that feels both rustic and elegant. It’s honestly that simple—good rhubarb, quality rum, and a technique that lets the flavors meld together beautifully.
The Lineup – Let’s Talk Ingredients (Don’t Stress!)
Good rhubarb should be firm and bright—red or green doesn’t matter for flavor, though red gives you prettier pink streaks throughout the cake. Don’t cheap out on limp, brown-spotted stalks; I learned this after making disappointing cake twice. The stalks should snap cleanly when you bend them and feel solid, not bendy.
For the rum, use something you’d actually drink—no need for top-shelf stuff, but avoid the bottom-shelf paint thinner. I love dark rum for its richer flavor, though light rum works perfectly fine if that’s what you have. Your basic cake ingredients should be at room temperature for the best mixing—cold butter won’t cream properly.
I always grab extra rhubarb because someone inevitably wants more chunks in their slice, and there’s nothing sadder than a rum cake with skimpy fruit distribution.
Here’s How We Do This
Start by prepping your rhubarb—wash it well, trim off any leaves (they’re toxic, so don’t skip this step), and cut into chunky three-quarter-inch pieces. Here’s where I used to mess up: I’d cut them too small and they’d disappear into the cake. Don’t be me—we want substantial pieces that create little pockets of tart goodness.
Make a classic butter cake batter—cream butter and sugar until light and fluffy, add eggs one at a time, then alternate flour mixture and milk. Add a splash of rum to the batter for that underlying warmth. The batter should be thick enough to support those rhubarb chunks without them sinking to the bottom.
Here’s my secret: toss the rhubarb pieces with a tablespoon of flour before folding them into the batter. This prevents sinking and helps them distribute evenly throughout the cake. Fold them in gently—we want to keep that beautiful chunky texture.
While the cake bakes, make your rum glaze by heating butter, sugar, water, and a generous splash of rum until it’s syrupy and glossy. This gets poured over the warm cake, where it soaks in and creates those amazing flavor pockets.
When Things Go Sideways (And They Will)
Cake turned out too boozy? You probably went heavy-handed with the rum or didn’t let the glaze cook long enough to mellow. Next time, measure carefully and let that glaze simmer to cook off some of the harsh notes. If it happens, serve with vanilla ice cream to balance things out.
Rhubarb all sank to the bottom? You either skipped the flour-tossing step or your batter was too thin. The flour coating helps suspend the fruit pieces, so don’t skip it. If your batter seems loose, fold in an extra tablespoon of flour.
If your glaze won’t soak in, your cake probably cooled too much before you added it. The glaze needs to hit warm cake to penetrate properly. If this happens, poke holes all over with a skewer and try again—it’ll still taste amazing.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add a pinch of vanilla or cinnamon to the rum glaze—makes it more complex than a simple cake probably needs, but sometimes you want those extra layers of flavor. My spring twist includes adding fresh ginger to complement the rhubarb’s tartness and the rum’s warmth.
Sometimes I’ll serve this with rum-spiked whipped cream for the ultimate indulgent experience. Around the holidays, I’ll dust it with powdered sugar and arrange fresh berries on top for a stunning presentation.
Things People Ask Me
Can I make this without the rum? Absolutely! Substitute vanilla extract or even orange juice for the rum. You’ll lose that sophisticated depth, but it’ll still be delicious. For the glaze, try maple syrup or honey instead.
Will this get me tipsy? Nope! Most of the spirit cooks off, leaving just the flavor behind. It’s perfectly safe for anyone who can eat other cooked dishes with minimal amounts of beverages.
How do I know when it’s done? The top should be golden brown and spring back when lightly touched. A toothpick should come out with just a few moist crumbs—the rhubarb areas might look wetter, so test in a few spots.
Before You Head to the Kitchen
I couldn’t resist sharing this because there’s something magical about a cake that makes any regular Tuesday feel like a special occasion. The best rhubarb rum cake days are when you’re slicing into that golden, boozy-glazed beauty, watching adults light up at that first sophisticated bite, and thinking “I can’t believe I made something this elegant!” It’s proof that sometimes adding one unexpected ingredient can transform a simple cake into something memorable, and honestly, we all need more grown-up treats like this in our baking repertoire.
Rhubarb Rum Cake
Description
Sophisticated spring cake with tart rhubarb chunks and warm rum glaze that soaks into every bite
Prep Time: 25 minutes | Bake Time: 50 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12
Ingredients
For the Cake:
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons dark rum (or light rum)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
For the Rhubarb:
- 3 cups fresh rhubarb, cut into ¾-inch pieces
- 1 tablespoon all-purpose flour (for tossing)
For the Rum Glaze:
- ¼ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup water
- ¼ cup dark rum (don’t be shy here)
- Pinch of salt
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking pan well. Line with parchment paper for easy removal—rum glaze can be sticky.
- Wash rhubarb thoroughly and trim off any leaves. Cut into chunky ¾-inch pieces—don’t go smaller or they’ll disappear.
- Toss rhubarb pieces with 1 tablespoon flour in a bowl. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, then rum and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix just until combined—don’t overmix.
- Gently fold in the floured rhubarb pieces, distributing them evenly throughout the batter.
- Pour batter into prepared pan and spread evenly. Bake for 45-50 minutes until top is golden and a toothpick comes out with just a few moist crumbs.
- While cake bakes, make the glaze: combine butter, sugar, water, rum, and salt in a small saucepan. Bring to a boil and simmer for 3-4 minutes until slightly thickened.
- As soon as cake comes out of the oven, poke holes all over with a skewer and slowly pour hot glaze over the warm cake. Let it soak in completely.
- Cool completely in pan before cutting—this gives the glaze time to distribute and the flavors to meld.
Notes:
- Don’t skip tossing rhubarb with flour—it prevents sinking and helps distribute evenly
- The glaze must hit warm cake to soak in properly—timing matters here
- Use rum you’d actually drink—quality shows in the final flavor
- Every oven runs differently, so start checking at 45 minutes
Storage Tips:
- Actually gets better after a day as the rum flavors meld
- Keeps covered at room temperature for 3-4 days
- The rum acts as a natural preservative, keeping it moist longer
- Don’t refrigerate unless very humid—it makes the cake dense