Introduction

Hey there, fellow baking enthusiast! Gather ’round, because I’ve got a recipe that feels like sunshine and warm hugs – a Rhubarb Raspberry Marble Cake! You know those desserts that instantly transport you back to Grandma’s kitchen or a lazy Sunday afternoon? This is one of ’em. It’s got that perfect balance of sweet and tangy, a tender crumb, and a gorgeous swirl that looks way fancier than it is to make. Seriously, if you’ve ever felt intimidated by baking, this cake is here to prove you wrong. It’s surprisingly simple, incredibly delicious, and disappears faster than you can say “seconds!” I just know you’re going to fall in love with this one.

Why You’ll Love This Recipe

Fast: Okay, baking always takes a little time, but the active steps here are surprisingly quick!
Easy: No fancy techniques needed, just basic mixing and swirling.
Giftable: Wrap up a slice (or the whole loaf/cake!) for a friend or neighbor – it’s always appreciated!
Crowd-Pleasing: The vibrant color and irresistible flavor combo are guaranteed to be a hit with everyone.

Ingredients

Let’s talk about what you’ll need. These are all pretty standard pantry staples, plus that lovely fresh fruit!

For the Rhubarb Raspberry Ripple:

3 cups fresh rhubarb, chopped into 1/2-inch pieces (about 12 ounces): The star of the show! Gives us that wonderful tangy bite. Make sure it’s fresh and trimmed.
1 cup fresh raspberries: Adds sweetness and color to our swirl.
3/4 cup granulated sugar: To balance the tartness of the fruit.
1 tablespoon lemon juice: Brightens everything up and helps the flavors pop.
1 teaspoon vanilla extract: Always adds a little warmth and coziness.
Pinch of salt: Just a tiny bit to enhance the fruit flavors.

For the Cake:

1 cup (2 sticks) unsalted butter, room temperature: Softened butter is key for a tender cake crumb! Don’t forget to set it out ahead of time.
2 cups granulated sugar: For sweetness and structure.
4 large eggs, room temperature: Room temp eggs incorporate better into the batter.
1 tablespoon vanilla extract: More vanilla goodness!
1/4 teaspoon almond extract (optional): This adds a subtle, lovely depth that pairs beautifully with the fruit. Trust me on this, if you have it!
3 cups all-purpose flour: Our main dry ingredient.
1 teaspoon baking powder: Helps the cake rise beautifully.
1/2 teaspoon baking soda: Works with the sour cream to give us extra lift and tenderness.
1 teaspoon salt: Balances the sweetness and enhances all the other flavors.
1 cup full-fat sour cream, room temperature: This is our secret weapon for an incredibly moist and tender cake. Make sure it’s full-fat and at room temp!

For the Glaze:

1 1/2 cups powdered sugar: For a classic sweet glaze.
2-3 tablespoons milk or cream: Adds the liquid to make it pourable. Start with less and add more as needed.
1/2 teaspoon vanilla extract: A little extra flavor in the glaze.
1 tablespoon raspberry puree (optional, for color and flavor): Whisking in a little strained raspberry puree makes the glaze a lovely pink and adds more fruit flavor! You can just press some raspberries through a sieve.

How to Make It

Alright, let’s get baking! Don’t worry, we’ll go through this step by step. It’s simpler than you think!

Step 1: Make the Rhubarb Raspberry Ripple. In a medium saucepan, combine the chopped rhubarb, raspberries, 3/4 cup granulated sugar, lemon juice, and a pinch of salt. Stir everything together. Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, reduce the heat to low and let it cook gently, stirring frequently, for about 15-20 minutes, or until the rhubarb is soft and the mixture has thickened into a jammy consistency. Stir in the 1 teaspoon of vanilla extract. Remove from heat and let it cool completely. It will thicken more as it cools. You can make this ahead of time!

Step 2: Prep for Cake Success. Preheat your oven to 350°F (175°C). Grease and flour or spray a 9×13 inch baking pan, or two 8-inch loaf pans. If using loaf pans, you might want to line them with parchment paper sling for easy removal. I always do this – it saves so much stress!

Step 3: Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 4: Cream the Butter and Sugar. In a large bowl using an electric mixer (or a stand mixer), beat the softened butter and 2 cups granulated sugar together on medium speed until light and fluffy, usually 3-5 minutes. Scrape down the sides of the bowl as needed.

Step 5: Add Eggs and Extracts. Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the 1 tablespoon vanilla extract and the optional almond extract until just combined. Don’t overmix here.

Step 6: Alternate Dry and Wet. With the mixer on low speed, add about a third of the dry ingredient mixture to the butter mixture and mix until just combined. Add half of the sour cream and mix until just combined. Repeat with another third of the dry ingredients, the remaining sour cream, and finally the last of the dry ingredients. Mix until just combined and no dry streaks remain. Be careful not to overmix, or your cake can turn out tough.

Step 7: Assemble the Marble. Pour about two-thirds of the cake batter into your prepared pan(s), spreading it evenly. Drop spoonfuls of the cooled rhubarb raspberry ripple over the batter. Dot the remaining cake batter over the ripple. Now comes the fun part – use a knife or a skewer to gently swirl the ripple into the batter. Don’t over-swirl, or you’ll lose the distinct marble effect; a few gentle passes are perfect.

Step 8: Bake! Place the pan(s) in the preheated oven. Bake for 45-60 minutes for a 9×13 pan, or 50-65 minutes for loaf pans. The exact time will vary depending on your oven and pan size. You’ll know it’s done when a toothpick inserted into the center (avoiding a big ripple pocket!) comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back when lightly touched.

Step 9: Cool the Cake. Let the cake cool in the pan on a wire rack for about 15-20 minutes before carefully inverting it onto the wire rack to cool completely. If using loaf pans with parchment slings, lift them out and let them cool on the rack.

Step 10: Make and Add the Glaze. While the cake cools, whisk together the powdered sugar, 2 tablespoons milk or cream, and 1/2 teaspoon vanilla extract in a small bowl until smooth. If you want a thinner glaze, add the remaining tablespoon of milk or cream, or a tiny bit more, a teaspoon at a time, until you reach your desired consistency. If using, whisk in the raspberry puree for that lovely pink color and extra flavor. Drizzle the glaze over the cooled cake. Let the glaze set for a few minutes before slicing and serving.

Substitutions & Additions

Sour Cream Swap: Full-fat Greek yogurt can be used instead of sour cream for similar moisture and tang.
Fruit Freedom: No rhubarb? No problem! Try strawberries, blueberries, or blackberries in the ripple. You might need to adjust the sugar slightly depending on the sweetness of the fruit.
Extract Vibes: Not a fan of almond extract? Just leave it out! You could also try a tiny splash of lemon extract or even orange extract for a different twist.
Go Nutty: A sprinkle of chopped almonds or walnuts on top of the batter before baking would add a nice crunch.
Chocolate Lover? Swirl in some white chocolate chips with the ripple for an extra treat!
Crumble Topping: Instead of a glaze, make a simple streusel topping (flour, sugar, butter, maybe some oats or nuts) and sprinkle it over the swirled batter before baking.

Tips for Success

Room Temperature is Your Friend: Make sure your butter, eggs, and sour cream are all at room temperature. This helps them emulsify properly, resulting in a smoother batter and a more tender cake. Forget to take them out? For eggs, place them in a bowl of warm water for 5-10 minutes. For butter, cut it into smaller pieces; for sour cream, you can gently warm it very briefly in the microwave (like 10-15 seconds), stirring well.
Don’t Overmix: Once you add the dry ingredients and sour cream, mix only until they are just combined. Overmixing develops the gluten in the flour too much, which can make your cake tough.
Swirl with Care: When marbling, aim for just a few swirls. Too much mixing with the knife or skewer will make the colors muddy and you’ll lose that beautiful ripple effect.
Test for Doneness: Use a toothpick! Insert it into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter!), it’s done. If you hit a fruit pocket, try testing another spot.
Make the Ripple Ahead: You can make the rhubarb raspberry ripple a day or two in advance and store it in the fridge. Just make sure it’s fully cooled before adding it to the batter.

How to Store It

This cake is best enjoyed within a day or two of baking, but it stores well too! Keep it covered tightly in plastic wrap or in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm or humid, or if you prefer, you can store it in the refrigerator for up to 5 days. Just let it come closer to room temperature before serving for the best texture.

Freezing: You can also freeze slices or the whole cake (unglazed is best for freezing). Wrap it tightly in plastic wrap, then in foil, or place in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and glaze if desired before serving.

FAQs

Got questions? Let’s see if I can help!

Q: Can I use frozen rhubarb or raspberries?
A: Yes, you can! If using frozen, you might need to cook the ripple mixture a little longer to allow excess liquid to evaporate and thicken properly.

Q: Why do the ingredients need to be at room temperature?
A: Room temperature butter creams better with sugar, creating air pockets that help the cake rise. Room temperature eggs and sour cream emulsify more easily with the batter, leading to a smoother consistency and a more tender crumb.

Q: How do I get a nice swirl effect?
A: Don’t overfill the pan before adding the ripple! Use about two-thirds of the batter first. Drop generous dollops of the ripple, then top with the remaining batter in dollops. Use a knife or skewer and make just a few S-shapes or zigzags through the batter and ripple. Don’t go all the way to the bottom or mix it too vigorously.

Q: My cake top browned too quickly, but the inside isn’t done. What happened?
A: Ovens can be tricky! If you notice the top browning too much, you can loosely tent the cake with aluminum foil for the remainder of the baking time. Make sure your oven temperature is accurate (an oven thermometer can help!).

Easy Rhubarb Raspberry Marble Cake Recipe (Sweet & Tangy!)

This Rhubarb Raspberry Marble Cake is a simple yet stunning dessert that perfectly balances sweet and tangy flavors with a tender crumb and beautiful swirled effect. It's easy to make and disappears quickly!

Print Recipe Pin Recipe

Cook Time 45

Equipment

Medium saucepan
Medium bowl
Large bowl
Electric mixer or a stand mixer
9x13 inch baking pan or two 8-inch loaf pans
Parchment paper optional, for loaf pans
Knife or skewer, for swirling
toothpick for testing doneness
Wire rack for cooling
Small bowl for glaze

Ingredients

For the Rhubarb Raspberry Ripple

3 cups fresh rhubarb chopped into 1/2-inch pieces (about 12 ounces), fresh and trimmed
1 cup fresh raspberries
0.75 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

For the Cake

1 cup unsalted butter (2 sticks), room temperature, softened
2 cups granulated sugar
4 large eggs room temperature
1 tablespoon vanilla extract
0.25 teaspoon almond extract optional
3 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon salt
1 cup full-fat sour cream room temperature

For the Glaze

1.5 cups powdered sugar
2 tablespoons milk or cream start with less and add more as needed (up to 3 tablespoons)
0.5 teaspoon vanilla extract
1 tablespoon raspberry puree optional, for color and flavor (strained)

Instructions

Make the Rhubarb Raspberry Ripple: In a medium saucepan, combine the chopped rhubarb, raspberries, 3/4 cup granulated sugar, lemon juice, and a pinch of salt. Stir everything together.
Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, reduce the heat to low and let it cook gently, stirring frequently, for about 15-20 minutes, or until the rhubarb is soft and the mixture has thickened into a jammy consistency.
Stir in the 1 teaspoon of vanilla extract. Remove from heat and let it cool completely. It will thicken more as it cools. You can make this ahead of time!
Prep for Cake Success: Preheat your oven to 350°F (175°C). Grease and flour or spray a 9x13 inch baking pan, or two 8-inch loaf pans. If using loaf pans, you might want to line them with parchment paper sling for easy removal.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl using an electric mixer (or a stand mixer), beat the softened butter and 2 cups granulated sugar together on medium speed until light and fluffy, usually 3-5 minutes. Scrape down the sides of the bowl as needed.
Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the 1 tablespoon vanilla extract and the optional almond extract until just combined. Don't overmix here.
Alternate Dry and Wet: With the mixer on low speed, add about a third of the dry ingredient mixture to the butter mixture and mix until just combined. Add half of the sour cream and mix until just combined. Repeat with another third of the dry ingredients, the remaining sour cream, and finally the last of the dry ingredients. Mix until just combined and no dry streaks remain. Be careful not to overmix, or your cake can turn out tough.
Assemble the Marble: Pour about two-thirds of the cake batter into your prepared pan(s), spreading it evenly. Drop spoonfuls of the cooled rhubarb raspberry ripple over the batter. Dot the remaining cake batter over the ripple. Use a knife or a skewer to gently swirl the ripple into the batter. Don't over-swirl, or you'll lose the distinct marble effect; a few gentle passes are perfect.
Bake! Place the pan(s) in the preheated oven. Bake for 45-60 minutes for a 9x13 pan, or 50-65 minutes for loaf pans. The exact time will vary depending on your oven and pan size. You'll know it's done when a toothpick inserted into the center (avoiding a big ripple pocket!) comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back when lightly touched.
Cool the Cake: Let the cake cool in the pan on a wire rack for about 15-20 minutes before carefully inverting it onto the wire rack to cool completely. If using loaf pans with parchment slings, lift them out and let them cool on the rack.
Make and Add the Glaze: While the cake cools, whisk together the powdered sugar, 2 tablespoons milk or cream, and 1/2 teaspoon vanilla extract in a small bowl until smooth. If you want a thinner glaze, add the remaining tablespoon of milk or cream, or a tiny bit more, a teaspoon at a time, until you reach your desired consistency. If using, whisk in the raspberry puree for that lovely pink color and extra flavor. Drizzle the glaze over the cooled cake. Let the glaze set for a few minutes before slicing and serving.

Notes

Substitutions & Additions:
- Sour Cream Swap: Full-fat Greek yogurt can be used instead of sour cream.
- Fruit Freedom: Try strawberries, blueberries, or blackberries in the ripple (adjust sugar if needed).
- Extract Vibes: Omit almond extract, or try lemon or orange extract.
- Go Nutty: Sprinkle chopped almonds or walnuts on top before baking.
- Chocolate Lover?: Swirl in white chocolate chips.
- Crumble Topping: Use a streusel topping instead of glaze.

Tips for Success:
- Ensure butter, eggs, and sour cream are at room temperature. For eggs, warm in a bowl of warm water; for butter, cut into smaller pieces; for sour cream, briefly microwave.
- Don't overmix the batter once dry ingredients and sour cream are added.
- Swirl gently with a knife or skewer, making only a few passes.
- Test for doneness with a toothpick in the center (avoiding fruit pockets).
- The ripple can be made a day or two ahead and stored in the fridge.

Storage:
- Store covered tightly at room temperature for 2-3 days, or in the refrigerator for up to 5 days. Let come to room temperature before serving.
- To freeze: Wrap slices or unglazed cake tightly in plastic wrap and foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator.