Simple Rhubarb Olive Oil Cake

The Simple Rhubarb Olive Oil Cake combines seasonal, pink-colored rhubarb with an olive oil moist cake. Top with fresh whipped cream and this recipe is a winner.

fresh diced rhubarb
fresh diced rhubarb

While this Rhubarb Olive Oil Cake is a first-time recipe, its simplicity makes it an easy choice for cake aficionados. The spring and early summer favorite dessert is made with savory olive oil, everyday ingredients, and pink rhubarb pieces throughout. Our secret ingredient? We added a splash of rose water to the batter! Expect a cake that is as visually stunning as it is delicious. This Rhubarb Olive Oil cake is versatile enough to serve as a dessert or as a breakfast cake, making it a great addition to any occasion.

Looking for more delicious, sweet treats? Check out our Sweet and Tart Gluten-Free Rhubarb Crisp, the Mini Rhubarb Fool or the royal family favorite Victoria Sponge Cake with Strawberries. Get the No Churn Vanilla Ice Cream recipe to top up this Rhubarb cake!

Are you ready to make the Rhubarb Olive Oil Cake? Let’s get baking!

Why we love 💕the Simple Rhubarb Olive Oil Cake

  • Seasonal rhubarb gives this cake vibrant colors and a unique texture, making it perfect for the spring. 🍰
  • Tart and savory flavors make this Simple Rhubarb Olive Oil Cake a delightful treat, perfectly balancing the tartness of the rhubarb with the savory olive oil
  • Simple ingredients make this easy to whip up from everyday pantry staples with minimal effort
  • The 🌹rose water adds a touch of elegance
  • 🍴 Serve it your way: Serve this versatile cake plain, with vanilla ice cream, or with whipped cream for extra indulgence

👩‍🍳What kitchenware you need to make this Rhubarb Olive Oil Cake

  • 1 large mixing bowl
  • 9” x 13” baking pan
  • Handheld mixer (or stand mixer or a whisk)
  • Spatula

👩‍🍳What ingredients you need to make this cake

  • Sugar: Use plain granulated sugar to ensure the cake’s sweet flavor and perfect texture
  • Flour: All-purpose flour is essential; it provides the sturdy structure needed for a fluffy cake
  • Olive Oil: Choose virgin olive oil for a better result
  • Baking Powder: This is crucial as it helps the cake rise, ensuring a light feel (no baking soda is used for this recipe)
  • Rose Water: For the extra elegance
  • Rhubarb: seasonal stalks that look healthy and pink


The use of rose water may have originated in Iran prior to the 7th century CE. Fast forward to the modern day, and rose water is still a health and wellness staple. Source:

🕐How to make the Simple Rhubarb Olive Oil Cake

How to prepare the rhubarb

  1. Discard the leaves and trim the top and bottom ends of the stalks
  2. Cut the rhubarb into approximately 1/2-inch pieces. You will need about 4 long stalks of rhubarb to make this cake
This is an image of diced rhubarb in  a bowl to make the simple rhubarb olive oil cake
Dice rhubarb in 1/2″ pieces
batter mixed and ready
Whisk together all dry ingredients with wet ingredients and prepare the batter
An image of the batter in a a bowl with rhubarb pieces
Add half the rhubarb in the batter
This is the baking pan wtih the batter and the rhubarb
Pour batter in the baking pan
This is the baking pan topped with the saved rhubarb
Top the batter with the saved rhubarb and bake for 1 hour 10 minutes
The simple Rhubarb olive cake is ready
The simple Rhubarb olive oil cake is ready

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FAQs about the Simple Rhubarb Olive Oil Cake

How do I choose the right rhubarb?

Rhubarb is a vegetable, but we use it as a fruit in this recipe. When choosing rhubarb, look for firm, crisp stalks with a bright pink or red hue. Avoid limp or blemished stalks, as these indicate spoilage. Smaller stalks tend to be more tender, while larger ones may be more fibrous. According to doctors, rhubarb leaves are considered poisonous to humans because of the high concentrations of oxalic acid so remove leaves before use. Make sure that you pick the right stalks for a fresh and flavorful dessert.

What type of olive oil I should use?

A key element for the success of the olive oil cake is the type of olive oil you use. We exclude those that are spicy, bitter, grassy or have strong herb flavors. These types of olive oil will absolutely dominate all other flavors and flatten the flavor. Choose olive oil with delicate fruit aromas, sweet and smooth that will collaborate nicely with the other ingredients. Opt for virgin olive oil or extra virgin olive oil if you can.

What is rose water?

According to Wikipedia, Rose water is a flavored water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. Rose water is also used to flavor food throughout Eurasia.

Can I use cake flour instead of all-purpose flour?

Typically, you need to use the type of flour that the recipe calls for. Although both flours make identical batter, the end results are different. Cake flour has less protein compared to the all-purpose flour. That means that if you substitute all-purpose flour for cake flour in a recipe, you may end up with a cake that will be sunken in the center and simply will not work correctly.

Can I make this recipe with butter instead of olive oil?

You can make this recipe with butter, but it will no longer keep the same name! We chose to use olive oil as an ingredient to add this savory element to the recipe that pairs nicely with the tartness of the rhubarb. That results in a balanced, delicious cake!


this is a piece of the rhubarb olive oil cake

Simple Rhubarb Olive Oil Cake

The Simple Rhubarb Olive Oil Cake combines seasonal, pink-colored rhubarb with an olive oil moist cake. Top with fresh whipped cream and this recipe is a winner.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, British
Servings 12 pieces
Calories 332 kcal


  • 1 Large mixing bowl
  • 1 9” x 13” baking pan
  • Handheld mixer
  • spatula


  • 1 cup olive oil
  • 3 large eggs
  • 1 cup milk
  • 1 tablespoon rose water
  • 1 tablespoon baking powder
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 cups diced rhubarb from about 4 stalks, cut into 1/2″ pieces


  • Grease a 9" x 13" baking pan and preheat the oven to 350°F
  • In a large bowl, mix eggs and sugar until light
  • Add olive oil and milk and stir
  • Add the rose water
  • Stir in flour and baking powder and mix to combine. Do not overmix
  • Stir in half the diced rhubarb
  • Pour the rhubarb cake batter into the prepared greased baking pan. Top the remaining chopped rhubarb all over
  • Bake at 350℉ for about 1 hour and 10 minutes. The cake is ready when a cake tester inserted into the cake comes out clean
  • Serve at room temperature topped with whipped cream or vanilla ice cream


  • We didn’t use butter for this recipe as we decided to make it with olive oil. You can use butter but make sure that it is melted
  • We skipped the brown sugar as granulated sugar is the best for a traditional yellow cake
  • You can make this cake gluten free. Gluten free flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. However, the texture of the cake will be different
  • You can sprinkle sugar on top before baking if you desire


Serving: 1Calories: 332kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.004gCholesterol: 43mgSodium: 131mgPotassium: 127mgFiber: 1gSugar: 18gVitamin A: 113IUVitamin C: 2mgCalcium: 111mgIron: 1mg
Keyword easy rhubarb cake, rhubarb cake, rhubarb olive cake with rose water, rhubarb olive oil cake, simple rhubarb olive oil cake
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