This cake is what happens when tart rhubarb meets sweet raspberries and they dance through buttery batter in dramatic, marbled swirls. It’s the kind of bake that looks like art and tastes like something straight out of a European café with a Southern heart.
The tang of the rhubarb cuts through the richness just right—think as satisfying as our Strawberry Rhubarb Upside-Down Cake and creamy Rhubarb Custard Bars, but with a show-stopping twist. A quick swirl before baking is all it takes to turn simple ingredients into a flavor-forward masterpiece.
Whether you serve it with tea on a rainy afternoon or dress it up with whipped cream for guests, it’s a cake that doesn’t just impress—it teaches you how far a good swirl and a bold fruit pairing can take you.
Flavor Bomb Alert!
- The flavor? Bold, bright, and buttery—like biting into a swirl of summer.
- I made this on a whim with leftover rhubarb and raspberries—it ended up stealing the spotlight at brunch and sparked a dozen “can I get the recipe?” texts.
- The marbled look is a crowd-pleaser, but it’s the punch of tart-sweet flavor that makes it unforgettable—way more fun than your average loaf cake.
- I’ve tried it with almond extract instead of vanilla once, and it added a whole new layer—this one’s super flexible if you love to experiment.
- Best part? It satisfies my sweet tooth without being overly sugary, which helped me curb my dessert cravings without feeling like I was missing out.
Rhubarb Raspberry Marble Cake Recipe
A buttery, tender vanilla cake swirled with tangy rhubarb-raspberry compote for a stunning marble effect. Each slice reveals ribbons of sweet-tart fruit running through a golden crumb, perfect for spring gatherings or an afternoon tea.
Equipment
- 9-inch round cake pan
- Parchment paper
- Medium saucepan
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Wooden skewer or butter knife
- Wire cooling rack
Ingredients
Cake
- 2 teaspoons vanilla extract
- ½ cup unsalted butter room temperature (this matters!)
- ¾ cup whole milk room temperature
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 large eggs room temperature
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
Fruit Compote:
- 2 tablespoons water
- 1 cup fresh raspberries frozen works too
- 1 tablespoon cornstarch mixed with 1 tablespoon water slurry
- ⅓ cup granulated sugar
- 2 cups fresh rhubarb chopped into ½-inch pieces
Serving
- Fresh berries for garnish
- Whipped cream or vanilla ice cream
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F, grease a 9-inch round cake pan, and line with parchment paper.
- In a saucepan, cook rhubarb, raspberries, sugar, and water over medium heat for about 10 minutes until jammy.
- Stir in cornstarch slurry, cook 1 more minute until thickened, then let cool completely.
- Cream butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in eggs one at a time, then add vanilla.
- In another bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour—mix just until combined.
- Drop batter into the pan by spoonfuls, then add dollops of cooled compote on top.
- Swirl gently with a skewer in figure-eight motions—don’t overdo it.
- Bake 45–50 minutes, testing doneness in multiple spots; cool in pan 10 minutes, then fully on a wire rack.
- Dust with powdered sugar before serving.
Notes
- Make sure the compote is completely cooled before swirling—warm compote can sink and ruin the marbling.
- Use room temperature butter, eggs, and milk to help the batter blend more smoothly.
- Don’t overmix the batter; a light hand ensures a tender crumb.
| Calories | 256kcal |
| Carbohydrates | 35.2g |
| Fat | 4g |
| Protein | 11.1g |
Tips To Ease Your Job!
- Make the Compote Ahead of Time: Prepare the fruit compote a day in advance and store it in the fridge. This ensures it’s fully cooled for proper marbling and saves you time on baking day.
- Use Room Temperature Ingredients: Set out butter, eggs, and milk about 30 minutes before baking. They blend more easily, giving you a smoother batter and a fluffier cake.
- Use an Ice Cream Scoop for Batter: Scooping batter into the pan with an ice cream scoop helps you portion it evenly and reduces mess, especially helpful when layering with the compote.
- Swirl with a Light Hand: When marbling the compote into the batter, less is more. A few gentle figure-eight swirls with a skewer give a beautiful pattern without muddling the colors.
