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Cozy One-Bowl Rhubarb Cake Recipe with Cream Cheese Swirl and Almond Crunch

one-bowl rhubarb cake - featured image
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A simple and cozy rhubarb cake featuring a creamy cream cheese swirl and a crunchy almond topping, perfect for quick and fuss-free baking.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (115 grams) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped fresh rhubarb (about 225 grams), tossed with 1 tablespoon granulated sugar
  • 4 oz (115 grams) cream cheese, softened
  • 1/4 cup (30 grams) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk, room temperature
  • 1/3 cup (35 grams) sliced almonds
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square or round baking pan or line with parchment paper.
  2. Chop rhubarb into 1/2-inch pieces and toss with 1 tablespoon sugar. Set aside for about 5 minutes.
  3. In a medium mixing bowl, whisk together flour, baking powder, and salt.
  4. Using a mixer, beat softened butter and granulated sugar until fluffy and pale, about 3-4 minutes.
  5. Beat in eggs one at a time, then add vanilla extract.
  6. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Fold the sugared rhubarb gently into the batter.
  8. In a small bowl, beat cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy.
  9. Pour half the batter into the prepared pan and spread evenly. Dollop half the cream cheese mixture over the batter and swirl gently with a knife or skewer.
  10. Add remaining batter and repeat with remaining cream cheese mixture, swirling again.
  11. Mix sliced almonds, brown sugar, and melted butter. Sprinkle evenly over the top of the cake.
  12. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  13. Let the cake cool in the pan for 15 minutes before slicing and serving.

Notes

Use softened butter and cream cheese to avoid lumps. Toss rhubarb with sugar to reduce tartness and moisture. Swirl cream cheese gently to keep it visible. Let cake rest before slicing to set the swirl. For gluten-free, substitute flour with gluten-free baking flour. For dairy-free, use coconut yogurt and vegan cream cheese. Almond topping can be replaced with cinnamon sugar streusel for nut-free option.

Nutrition

Keywords: rhubarb cake, cream cheese swirl, almond crunch, one-bowl cake, easy dessert, cozy cake, baking, seasonal dessert

Find it online: https://cooksybite.com/cozy-one-bowl-rhubarb-cake-recipe-with-cream-cheese-swirl-and-almond-crunch/