10 Homemade Rhubarb Cake Recipes You’ll Love

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or nonstick spray, making sure to coat the sides well.

This ensures clean release when inverting the finished cake.

Build Rhubarb Topping

Pour the 4 tablespoons of melted unsalted butter into the bottom of the prepared cake pan and tilt to spread evenly. Sprinkle the 3/4 cup packed light brown sugar and 1/2 teaspoon cinnamon evenly over the butter, pressing gently into an even layer.

Arrange the 3 cups of sliced rhubarb in a single, snug layer over the brown sugar mixture, overlapping slightly if needed to cover the entire bottom of the pan.

Whisk Dry Ingredients

In a medium mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine salt, and 1/2 teaspoon ground ginger until fully combined. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Vanilla

With the mixer on medium speed, add the 2 room-temperature eggs one at a time, beating well for about 30 seconds after each addition. Add the 1 teaspoon vanilla extract and mix until incorporated.

The batter may look slightly curdled at this stage — that is normal.

Combine Wet and Dry

In a small bowl or measuring cup, whisk together the 1/2 cup whole milk and 1/4 cup sour cream until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the milk-sour cream mixture, beginning and ending with the flour (flour, milk mixture, flour, milk mixture, flour).

Mix only until just combined after each addition — do not overmix. Use a rubber spatula to fold in any remaining dry streaks from the bottom of the bowl.

Fill Pan and Bake

Carefully spoon the cake batter over the rhubarb layer in the pan. Use a rubber spatula to gently spread the batter into an even layer, being careful not to disturb the rhubarb arrangement underneath.

Place the pan on the center rack of the preheated 350°F oven and bake for 42 to 48 minutes, or until the top is deep golden brown, the edges are pulling away from the sides of the pan, and a toothpick or cake tester inserted into the center of the cake (not into the rhubarb layer) comes out clean or with a few moist crumbs.

Rest Before Inverting

Remove the cake from the oven and set the pan on a wire cooling rack. Allow the cake to rest in the pan for exactly 10 minutes.

Do not skip this resting step — it allows the caramelized brown sugar topping to slightly set so it releases cleanly. Do not let it cool longer than 10 to 15 minutes, or the caramel will harden and stick to the pan.

Invert onto Plate

After 10 minutes, run a thin knife or offset spatula around the entire edge of the cake to loosen it from the pan. Place a large serving plate or cake stand face-down on top of the cake pan.

Using oven mitts or kitchen towels, firmly hold the plate and pan together and flip them in one confident, swift motion. Carefully lift the pan straight up off the cake.

If any rhubarb pieces stick to the pan, simply lift them off and press them back into place on top of the cake.

Serve and Enjoy

Allow the cake to cool for at least 15 to 20 minutes on the serving plate before slicing. The caramelized rhubarb topping will be glossy and jewel-toned.

Serve warm or at room temperature. Pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Store any leftovers loosely covered at room temperature for up to 2 days, or refrigerated for up to 4 days.

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray, then line with parchment paper, leaving overhang on the long sides for easy lifting.

Set aside.

Make Fruit Filling

In a medium bowl, combine the diced strawberries and rhubarb. Add 3 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla extract.

Toss gently until the fruit is evenly coated. Set aside to macerate while you prepare the batter and crumb topping.

Make Crumb Topping

In a medium bowl, whisk together 1 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Drizzle in 6 tablespoons melted butter and stir with a fork until the mixture clumps together into pea-sized crumbs.

Do not overmix — you want varied crumb sizes. Place the bowl in the refrigerator to chill while you make the batter.

Mix Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and 3/4 cup granulated sugar on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Vanilla

With the mixer on medium speed, add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated. Add 1 teaspoon vanilla extract and mix to combine.

Scrape down the bowl again.

Alternate Dry and Sour Cream

Reduce the mixer to low speed. Add half of the flour mixture and mix just until combined.

Add the sour cream and mix until smooth. Add the remaining flour mixture and stir just until no dry streaks remain — do not overmix.

The batter will be thick.

Spread Batter in Pan

Using a rubber spatula, spread the thick batter evenly into the prepared 9×13-inch pan, reaching all corners. The layer will be relatively thin — this is correct.

Layer Fruit Filling

Spoon the strawberry rhubarb filling evenly over the batter, distributing the fruit and any accumulated juices in an even layer across the entire surface.

Add Crumb Topping

Remove the crumb topping from the refrigerator and scatter it evenly over the fruit layer, breaking up any very large clumps with your fingers. Aim for full, even coverage so every slice gets a generous crumb crust.

Bake the Cake

Place the pan in the preheated 350°F oven and bake for 50 to 55 minutes, until the crumb topping is deep golden brown, the edges of the cake are set and pulling away from the pan, and a toothpick inserted into the center of the cake (avoiding the fruit layer) comes out clean or with just a few moist crumbs. If the topping browns too quickly, tent loosely with foil after 35 minutes.

Rest Before Glazing

Remove the pan from the oven and set it on a wire cooling rack. Allow the cake to rest and cool in the pan for 20 minutes.

This allows the fruit filling to set slightly so the cake holds together when sliced.

Prepare and Drizzle Glaze

While the cake rests, whisk together 1/2 cup sifted powdered sugar, 2 tablespoons whole milk, and 1/4 teaspoon vanilla extract in a small bowl until completely smooth and pourable. Once the cake has rested for 20 minutes, drizzle the glaze in thin lines back and forth across the crumb topping using a fork or spoon.

Slice and Serve

Cut the cake into 12 equal pieces directly in the pan, or use the parchment overhang to lift the whole cake onto a cutting board before slicing. Serve warm or at room temperature.

Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously with butter, then line the bottom with a round of parchment paper and grease the parchment as well.

Set aside.

Macerate the Rhubarb

In a medium bowl, toss the 2 cups of rhubarb pieces with 2 tablespoons of granulated sugar. Stir to coat evenly and let sit for 10 minutes while you prepare the batter.

This draws out some moisture and softens the rhubarb slightly.

Whisk Dry Ingredients

In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until evenly combined. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and 1 cup granulated sugar on medium-high speed for 3-4 minutes until pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Almond Butter and Eggs

Add the almond butter, vanilla extract, and almond extract to the butter-sugar mixture. Beat on medium speed for 1 minute until fully incorporated.

Add the eggs one at a time, beating well after each addition and scraping down the bowl between additions. The mixture may look slightly curdled — this is normal.

Combine Wet and Dry

With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions (flour, milk, flour, milk, flour). Begin and end with the flour mixture.

Mix just until each addition is incorporated — do not overmix. Finish folding with a rubber spatula to ensure a smooth, even batter.

Fill and Top the Pan

Spread the batter evenly into the prepared springform pan using a rubber spatula. Drain any excess liquid from the macerated rhubarb, then scatter the rhubarb pieces evenly over the top of the batter, pressing them in very gently.

Sprinkle the sliced almonds over the rhubarb, then finish with the turbinado sugar for a crunchy, caramelized top.

Bake the Cake

Bake in the preheated 350°F (175°C) oven for 50-55 minutes, until the top is deep golden brown, the almonds are toasted, and a toothpick or cake tester inserted into the center of the cake (avoiding rhubarb pieces) comes out clean or with just a few moist crumbs. If the top is browning too quickly after 35 minutes, loosely tent with aluminum foil.

Rest and Unmold

Remove the cake from the oven and place it on a wire cooling rack. Allow the cake to rest in the pan for 15 minutes before releasing the springform latch and carefully removing the outer ring.

Let the cake cool completely on the rack before slicing, about 30 additional minutes.

Dust and Serve

Once the cake is fully cooled, use a fine mesh sieve to dust the top lightly with powdered sugar. Slice into wedges and serve at room temperature.

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Macerate the Rhubarb

In a small bowl, toss the 1 1/2 cups of chopped rhubarb with 2 tablespoons of granulated sugar. Set aside for 15 minutes while you prepare the batter.

This draws out excess moisture and softens the rhubarb slightly so it bakes evenly throughout the loaf.

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving a 2-inch overhang on the long sides for easy removal.

Set aside.

Combine Dry Ingredients

In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon sea salt, 2 teaspoons ground ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice until evenly combined. Whisk for a full 30 seconds to ensure the leaveners are well distributed.

Mix Wet Ingredients

In a medium bowl, whisk together the 1/2 cup melted and cooled butter, 1/2 cup packed dark brown sugar, and 1/4 cup molasses until smooth. Add the 2 eggs one at a time, whisking well after each addition.

Stir in the 1/2 cup buttermilk, 1 teaspoon vanilla extract, and 1 tablespoon freshly grated ginger until fully combined.

Fold Together Batter

Pour the wet ingredient mixture into the bowl of dry ingredients. Using a rubber spatula, fold gently until just combined — do not overmix, as this will toughen the loaf.

A few small streaks of flour are acceptable at this stage. Drain any pooled liquid from the macerated rhubarb, then fold the rhubarb pieces into the batter with 3 to 4 gentle strokes.

Fill Pan and Top

Pour and scrape the batter into the prepared loaf pan, spreading it evenly with the spatula. In a small bowl, stir together 1 tablespoon turbinado sugar and 1/4 teaspoon cinnamon, then sprinkle the mixture evenly over the top of the loaf for a crunchy, spiced crust.

Bake the Loaf

Bake in the preheated 350°F (175°C) oven for 55 to 60 minutes, until a toothpick or cake tester inserted into the center of the loaf comes out clean or with just a few moist crumbs. If the top begins to brown too quickly after 40 minutes, loosely tent the pan with foil for the remaining bake time.

Rest and Cool

Remove the loaf from the oven and allow it to rest in the pan on a wire rack for 15 minutes. After resting, use the parchment paper overhang to lift the loaf out of the pan and transfer it directly to the wire rack.

Allow it to cool for at least an additional 20 minutes before slicing for the cleanest cuts and best texture.

Preheat and Prep Pan

Preheat your oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with softened butter, making sure to coat every crevice thoroughly.

Dust with all-purpose flour, tapping out the excess. Set the prepared pan aside.

Prepare Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon until evenly combined. Set aside.

Coat the Rhubarb

Place the 2 cups of rhubarb pieces in a small bowl and toss with 1 tablespoon of all-purpose flour until lightly coated. This prevents the rhubarb from sinking to the bottom of the cake during baking.

Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 cup softened butter and 1 3/4 cups granulated sugar on medium-high speed for 4 to 5 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Flavoring

With the mixer on medium speed, add the 3 eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and 1 tablespoon lemon zest, mixing until fully incorporated.

The batter may look slightly curdled — this is normal.

Combine Wet and Dry

In a small bowl or measuring cup, stir together the 3/4 cup sour cream and 1/4 cup whole milk. With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream mixture in two additions (beginning and ending with flour).

Mix just until each addition is incorporated — do not overmix. Fold in the flour-coated rhubarb pieces using a rubber spatula.

Fill and Bake

Spoon the batter evenly into the prepared Bundt pan, smoothing the top with a rubber spatula. Tap the pan gently on the counter a few times to release any air bubbles.

Bake in the preheated 350°F (175°C) oven for 50 to 55 minutes, until a toothpick or skewer inserted into the thickest part comes out clean and the top is golden brown.

Rest and Unmold

Remove the cake from the oven and let it rest in the pan on a wire rack for 15 minutes. After 15 minutes, invert the Bundt pan onto the wire rack and gently lift the pan away.

Allow the cake to cool on the rack for an additional 5 minutes before glazing — it should still be slightly warm so the glaze absorbs beautifully.

Make Lemon Glaze

While the cake rests, whisk together 1 1/2 cups sifted powdered sugar, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon melted butter, and a pinch of salt in a medium bowl until completely smooth and pourable. The glaze should coat the back of a spoon but still flow easily.

If too thick, add lemon juice one teaspoon at a time; if too thin, add powdered sugar one tablespoon at a time.

Glaze and Serve

Place the wire rack with the cake over a baking sheet to catch drips. Slowly pour the lemon glaze over the top of the still-warm Bundt cake, allowing it to drip down the sides and into the grooves naturally.

Let the glaze set for at least 5 minutes before slicing and serving. Garnish with additional lemon zest if desired.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick cooking spray, then lightly dust with flour, tapping out any excess.

Set aside.

Prepare Rhubarb Layer

In a small bowl, toss the 2 cups of rhubarb pieces with 2 tablespoons of granulated sugar. Stir to coat evenly and set aside to macerate slightly while you prepare the batter.

Make Streusel Topping

In a medium bowl, combine 1/2 cup dark brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add the 4 tablespoons of cold cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.

Stir in the rolled oats and chopped nuts if using. Place the streusel in the refrigerator to keep cold while you make the batter.

Whisk Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon until well combined. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and 3/4 cup dark brown sugar on medium-high speed for 3 to 4 minutes until the mixture is light, fluffy, and noticeably paler in color. Scrape down the sides of the bowl as needed.

Add Eggs and Vanilla

With the mixer on medium speed, add the eggs one at a time, beating well after each addition for about 30 seconds each. Add the vanilla extract and mix until just combined.

The batter may look slightly curdled at this stage — that is normal.

Fold in Flour and Sour Cream

Reduce the mixer to low speed. Add the flour mixture in three additions, alternating with the sour cream in two additions (flour, sour cream, flour, sour cream, flour), beginning and ending with the flour.

Mix only until each addition is just incorporated — do not overmix. The batter will be thick.

Assemble the Cake

Spread the thick batter evenly into the prepared 9×13-inch pan using a rubber spatula. Scatter the sugared rhubarb pieces evenly over the top of the batter, pressing them in very gently.

Retrieve the cold streusel from the refrigerator and sprinkle it in an even layer over the rhubarb, covering the surface completely.

Bake the Cake

Place the pan in the preheated 350°F (175°C) oven and bake for 45 to 50 minutes, until the streusel is deep golden brown and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. If the streusel begins to brown too quickly after 30 minutes, tent loosely with aluminum foil.

Rest Before Serving

Remove the cake from the oven and transfer the pan to a wire cooling rack. Allow the cake to rest for at least 15 minutes before cutting to allow the crumb to set and the rhubarb layer to firm up slightly.

Serve warm or at room temperature, cut into 12 squares.

Preheat and Prep Pan

Preheat your oven to 325°F (163°C). Generously grease a 10-cup Bundt pan with 1 tablespoon of softened butter, making sure to coat every crevice thoroughly.

Dust with 2 tablespoons of all-purpose flour, tapping out any excess. Set aside.

Proper pan preparation is critical for a pound cake to release cleanly.

Coat Rhubarb in Flour

In a medium bowl, toss the 2 cups of chopped rhubarb with 1/4 cup of the measured all-purpose flour until each piece is lightly coated. This prevents the rhubarb from sinking to the bottom of the cake during baking.

Set aside.

Whisk Dry Ingredients

In a medium bowl, whisk together the remaining 1 1/4 cups all-purpose flour, 1 cup cake flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until thoroughly combined. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and large bowl), beat 1 cup of room-temperature unsalted butter on medium speed for 2 minutes until smooth. Add 1 3/4 cups granulated sugar and continue beating on medium-high speed for 4 to 5 minutes, scraping down the sides as needed, until the mixture is very pale, light, and fluffy.

This extended creaming is essential for a classic pound cake crumb.

Add Eggs and Flavorings

With the mixer on medium-low speed, add the 4 eggs one at a time, waiting until each egg is fully incorporated before adding the next, about 30 seconds each. Add 2 teaspoons vanilla extract and 2 tablespoons orange zest, then mix for 30 seconds until combined.

Scrape down the sides of the bowl.

Alternate Dry Ingredients and Wet

With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream and orange juice combined. Begin and end with the flour: add one-third of the flour mixture, mix just until combined; add half the sour cream-orange juice mixture, mix; add another third of flour, mix; add remaining sour cream mixture, mix; finish with the final third of flour.

Mix only until no dry streaks remain — do not overmix.

Fold in Rhubarb

Remove the bowl from the mixer. Using a rubber spatula, gently fold the flour-coated rhubarb pieces into the batter until evenly distributed throughout.

The batter will be thick and dense, which is characteristic of a pound cake.

Fill Pan and Bake

Spoon the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Tap the pan firmly on the counter 3 to 4 times to eliminate air pockets.

Bake at 325°F (163°C) for 65 to 70 minutes, until a toothpick inserted into the thickest part of the cake comes out clean with only a few moist crumbs. The top should be deep golden brown and the cake should begin to pull away from the sides of the pan.

Rest and Unmold Cake

Remove the cake from the oven and set the pan on a wire cooling rack. Allow the cake to rest in the pan for exactly 15 minutes — this allows it to firm up enough to release cleanly.

After 15 minutes, invert the pan onto the wire rack, lift the pan away, and allow the cake to cool completely for an additional 5 minutes before glazing. The total rest time is 20 minutes.

Prepare Orange Glaze

While the cake cools, whisk together 1 cup sifted powdered sugar, 2 tablespoons fresh orange juice, 1 teaspoon orange zest, and a pinch of fine sea salt in a small bowl until completely smooth and pourable. The glaze should be thick enough to coat the back of a spoon but still flow slowly.

If too thick, add orange juice 1 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time.

Glaze and Serve

Once the cake has rested and is still slightly warm (not hot), drizzle the orange glaze slowly and evenly over the top of the Bundt cake, allowing it to drip naturally down the sides. Let the glaze set for 5 to 10 minutes before slicing and serving.

Slice with a serrated knife for clean, even portions.

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with olive oil, then line the bottom with a circle of parchment paper.

Grease the parchment as well. Set aside.

Macerate the Rhubarb

In a small bowl, toss the 2 cups of sliced rhubarb with 2 tablespoons granulated sugar and 1/4 teaspoon cardamom. Stir to coat evenly and set aside for 10 minutes while you prepare the batter.

This draws out some moisture and seasons the rhubarb beautifully.

Whisk Dry Ingredients

In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon cardamom, and 1/2 teaspoon cinnamon until evenly combined. Set aside.

Beat Eggs and Sugar

In a large mixing bowl, whisk together the 3 eggs, 3/4 cup granulated sugar, and 1/2 cup brown sugar vigorously for about 2 minutes until the mixture is pale, slightly thickened, and the sugars are beginning to dissolve.

Stream in Olive Oil

While continuously whisking, slowly pour in the 3/4 cup olive oil in a thin, steady stream into the egg-sugar mixture. Continue whisking until the mixture is smooth, glossy, and fully emulsified, about 1 minute.

Add Wet Flavorings

Add the 3/4 cup milk (or oat milk), 2 teaspoons vanilla extract, 1 tablespoon orange zest, and 2 tablespoons orange juice to the bowl. Whisk until fully combined and smooth.

Fold in Dry Ingredients

Add the dry ingredient mixture to the wet ingredients all at once. Using a rubber spatula, fold gently until just combined and no dry flour streaks remain.

Do not overmix — a few small lumps are fine and will result in a more tender crumb.

Assemble and Top Cake

Pour the batter into the prepared cake pan and spread evenly with the spatula. Scatter the macerated rhubarb pieces evenly over the top of the batter, pressing them in very lightly.

Sprinkle the 2 tablespoons of turbinado sugar evenly over the rhubarb and batter for a crunchy, caramelized top.

Bake the Cake

Place the pan on the center rack of the preheated 350°F (175°C) oven and bake for 45 to 50 minutes, until the cake is deep golden brown, the edges have pulled away slightly from the pan, and a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 35 minutes.

Rest and Unmold

Remove the cake from the oven and set it on a wire cooling rack. Allow the cake to rest in the pan for 15 minutes — this helps it firm up and makes unmolding easier.

After 15 minutes, run a thin knife around the edges, invert onto the rack, peel off the parchment, then carefully flip right-side up to cool completely or serve warm.

Dust and Serve

Once rested, dust lightly with powdered sugar through a fine mesh sieve if desired for a rustic finish. Slice into 10 wedges and serve at room temperature or slightly warm.

This cake pairs beautifully with a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream.