Name: Rhubarb cake with speculoos
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European-inspired
Ingredients: For the cake:; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1/2 cup plain yogurt or sour cream; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1 1/2 cups fresh rhubarb, chopped; For the topping:; 8–10 speculoos cookies, crushed; 1 tbsp melted butter; 1 tbsp brown sugar (optional)

Jump to Recipe·Print Recipe

Some cakes are quiet crowd-pleasers—the kind that don’t need fancy frosting or towering layers to make an impression. This rhubarb cake with speculoos is exactly that. Humble in looks, yet unforgettable in taste. With a tender, moist crumb, sweet-tart rhubarb woven throughout, and a golden, spiced speculoos topping, it’s the kind of bake that tastes like a warm memory.

Behind the Recipe

I first made this cake on a rainy spring afternoon, using the season’s first rhubarb and the last of a packet of speculoos cookies that were too good to waste. Crushed and sprinkled on top, the cookies melted slightly into the batter while still holding their crisp texture on the surface. The result? A flavor bomb of spice and tang, with just the right touch of sweetness.

Why You’ll Love This Cake

Easy to make: Just one bowl and a few pantry staples.
Unique twist: The speculoos topping adds a warming spice note.
Seasonal hero: Rhubarb adds bright, tart contrast.
No-fuss: No fancy equipment or decorating needed.
Perfect for any time: Breakfast, snack, or dessert.

Chef’s Pro Tips for Perfect Results

Use fresh rhubarb for the best tart-sweet flavor.
Don’t overmix the batter—stir just until combined.
Let the cake cool completely before slicing for cleaner edges.
Gently press the speculoos topping into the batter so it adheres well.

Kitchen Tools You’ll Need

Mixing bowls
Whisk or electric mixer
8×8 inch baking dish or round pan
Rubber spatula or wooden spoon
Parchment paper (optional for easy removal)

Ingredients in Rhubarb Cake with Speculoos

For the cake:

1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (100g) granulated sugar
1/4 cup (50g) brown sugar
2 large eggs
1/2 cup (120ml) plain yogurt or sour cream
1/2 cup (120ml) vegetable oil
1 tsp vanilla extract
1 1/2 cups fresh rhubarb, chopped

For the speculoos topping:

8–10 speculoos cookies, crushed
1 tbsp melted butter
1 tbsp brown sugar (optional for extra crispness)

Ingredient Substitutions

Rhubarb: Sub with raspberries or diced apples if out of season.
Speculoos cookies: Biscoff or gingersnaps work well too.
Yogurt: Use sour cream or thick plant-based yogurt.
Oil: Can be replaced with melted butter.

Instructions: Here’s What You’re Going to Do

Step 1: Prep the pan

Preheat oven to 350°F (175°C).
Grease and line an 8-inch baking dish with parchment (optional).

Step 2: Mix the batter

In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix eggs, both sugars, yogurt, oil, and vanilla.
Combine wet and dry ingredients until just blended—don’t overmix.
Fold in chopped rhubarb.

Step 3: Make the topping

Crush the speculoos cookies and mix with melted butter and brown sugar (if using).
Sprinkle evenly over the batter and gently press in.

Step 4: Bake

Pour batter into the prepared pan.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then transfer to a rack to cool completely.

Texture & Flavor Secrets

The cake is soft and fluffy, with pockets of juicy rhubarb that burst in every bite. The speculoos topping gets slightly crisp in the oven, delivering warm spice and crunch that plays beautifully with the tangy fruit.

What to Avoid

Don’t skip the pressing step for the topping—it helps it stay put while baking.
Avoid overbaking—the cake should spring back when lightly pressed in the center.
If your rhubarb is very wet, pat it dry a bit before folding it in.

Nutrition Estimate (Per Slice)

Calories: ~280
Carbs: 32g
Sugar: 16g
Fat: 14g
Protein: 4g
Fiber: 2g

Make-Ahead & Storage

The cake can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5. Bring to room temp or gently warm before serving.

Freezer-friendly too—just wrap tightly and freeze for up to 1 month.

Serving Suggestions

Serve warm with a dollop of whipped cream or vanilla yogurt
Sprinkle with powdered sugar for a pretty finish
Pair with coffee or a spiced chai latte for a cozy treat

Variations to Try

Add strawberries: Mix in 1/2 cup chopped strawberries for added sweetness.
Nutty topping: Add chopped almonds or pecans to the cookie crumble.
Gluten-free: Use a GF all-purpose blend and GF speculoos cookies.

FAQs

Q: Can I use frozen rhubarb?
Yes, but thaw and drain it first to avoid excess moisture.

Q: Can I skip the topping?
Sure, but you’ll miss the magic crunch! A cinnamon sugar sprinkle could work too.

Q: What kind of pan is best?
An 8×8 square or 9-inch round works great. You could also make muffins!

Q: Is this good for brunch?
Absolutely. It’s not too sweet and pairs well with savory dishes too.

Final Thoughts

This Rhubarb Cake with Speculoos is the kind of bake that turns a simple moment into something special. Whether you’re serving it at a spring brunch, wrapping up slices for a friend, or sneaking a piece with your afternoon coffee, it’s a recipe you’ll want to keep on repeat.

Simple. Soulful. And seriously delicious.