Two Peas and Their Pod

Blackberry Rhubarb Buttermilk Cake Recipe

Blackberry Rhubarb Buttermilk Cake Recipe

It was a chilly weekend. We wanted to work in the yard, but it was too wet and cold. I was forced to stay inside and bake.  On Saturday morning, I made a blackberry rhubarb buttermilk cake. I am trying to make a dent in our rhubarb-we have four plants and they are ripe and ready to be used.

Strawberries and rhubarb are commonly used together, but I wanted to try blackberries since they are my favorite berry. I adapted one of my favorite Gourmet cake recipes as the base. The tender buttermilk cake is simple to make. It is moist, buttery, but not overly sweet. The plump, juicy blackberries add bursts of sweetness and the rhubarb chunks bring a slight tartness to the cake. I think the blackberries were the perfect  pair for the rhubarb.

The cake is charmingly rustic, no frosting is needed. The berries sunk to the bottom of the cake, so I just served it upside down to show off the beautiful berries. If you want to showcase the sugary crust, serve it right side up. Either way, this cake is a winner.

Blackberry Rhubarb Buttermilk Cake

Yield: Serves 8

Cook Time: 20-25 minutes


1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg
1 teaspoon lemon zest
1/2 cup well-shaken buttermilk
3/4 cup fresh blackberries
1/2 cup rhubarb, chopped
2 tablespoons turbinado sugar


1. Preheat oven to 400°F with rack in middle. Coat a 9-inch round cake pan with cooking spray.

2. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Set aside.

3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until batter is smooth, about 2 minutes. Beat in the vanilla, egg, and lemon zest. Mix until well combined.

4. At low speed, mix in the flour mixture in 3 batches, alternating with buttermilk. Start with the flour and end with the flour. Mix until just combined. Don't over mix.

5. Spoon batter into cake pan, smoothing the top with a spatula. Scatter blackberries and rhubarb evenly over the top of the batter. Sprinkle with remaining 2 tablespoons of turbinado sugar.

6. Bake until cake is golden brown and a wooden pick inserted into center comes out clean, 20-25 minutes. Let the cake cool in pan for about 10 minutes, then turn out onto a rack and cool completely. Serve the cake upside down to show off the pretty berries and rhubarb. Cut into slices.

Adapted from Gourmet

If you like this cake, you might also like:

Plum Nectarine Buttermilk Cake from Two Peas and Their Pod
Peach Almond Cake from Two Peas and Their Pod
Strawberry Buttermilk Cake from Dishing Up Delights
Blueberry and Strawberry Buttermilk Cake from Pinch My Salt

  Yum Pin It

70 Responses to “Blackberry Rhubarb Buttermilk Cake Recipe”

  1. Jessica — May 24, 2010 @ 4:05 am

    I think it is too cool that you have rhubarb plants. I still have never had rhubarb – I know, it’s terrible! Your cake is beautiful.

  2. Erica — May 24, 2010 @ 4:21 am

    Sorry the weather was yucky! But looks like you had quite the success in the kitchen! Josh and I are HUGE blackberry fans. I wish I could steal some of your rhubarb 😉 Have a good week Maria

  3. Jennifer — May 24, 2010 @ 4:23 am

    Gorgeous gorgeous gorgeous! My favorite cakes are more on the rustic side, so this is calling my name! I love the thought of pairing the blackberries, something Ive not done with rhubarb! Love it!

  4. Rosa — May 24, 2010 @ 5:06 am

    That is such a lovely cake! Nice fruit combo!



  5. Erica Lea — May 24, 2010 @ 6:21 am

    Oh my, it looks delicious! I love your presentation…those are lilacs in the background! Beautiful. Have a lovely day – I hope the weather takes a turn for the better!

  6. Lori @ RecipeGirl — May 24, 2010 @ 6:25 am

    RecipeBoy says this looks, “Yummy!” :)

  7. Kalynskitchen — May 24, 2010 @ 6:27 am

    It looks good. I’m not a big rhubarb fan, but I’m betting I would like this one.

  8. A&N — May 24, 2010 @ 7:04 am

    I haven’t tried either blackberries or rhubarb before and this looks like perfect recipe to try it in!

  9. kat — May 24, 2010 @ 7:16 am

    Looks like a really nice summer cake. I wish we had a cooler weekend, here in MN its been close to 90 & so humid we don’t want to work outside either.

  10. Laura — May 24, 2010 @ 7:26 am

    Looks delicious! I would love to take some of that rhubarb off of your hands if you’re feeling overwhelmed…just saying… :)

  11. carrian — May 24, 2010 @ 7:33 am

    My dad LOVES rhubarb so I always think of him when I see these recipes. I’ll have to call my Mom and give her the recipe to try.

  12. Jenny Flake — May 24, 2010 @ 7:45 am

    Such a pretty dish, bet it’s delish!!

  13. Melissa — May 24, 2010 @ 8:39 am

    I made a similar cake using strawberries last week. It was so good, and I’m sure yours is delectable too!

  14. SLCFoodie — May 24, 2010 @ 8:41 am

    Sounds amazing! I can’t get enough berries right now. I’m eating blueberries and blackberries at every meal it seems!

  15. Katie @ goodLife {eats} — May 24, 2010 @ 8:44 am

    I love when I have a great base recipe that I can adapt in so many different ways. This looks like a great one!

  16. Nadia — May 24, 2010 @ 9:18 am

    This is fantastic! The blackberries look like little jewels hidden in the cake. I am going to get my hands on some rhubarb very soon.

  17. Jen @ How To: Simplify — May 24, 2010 @ 9:20 am

    Wow, this cake looks so great!

  18. Manggy — May 24, 2010 @ 9:30 am

    You’re fast, Maria, it seemed like it was just yesterday you were tweeting about what to do with rhubarb! You did a fantastic job and it makes me wish I had all these produce here! :)

  19. pigpigscorner — May 24, 2010 @ 9:40 am

    I love baking with buttermilk, it makes it so moist!

  20. Esi — May 24, 2010 @ 10:20 am

    I made this cake again a couple of weeks ago. I never get sick of it!

  21. Melanie — May 24, 2010 @ 10:25 am

    What a delicious cake! I am in love with rhubarb now, too, although I have to beg it from my neighbors and am jealous of your four plants. Wow!

  22. Joanne — May 24, 2010 @ 10:35 am

    I made this cake but with blueberries this weekend! I love your blackberry rhubarb idea.

  23. Kait — May 24, 2010 @ 11:07 am

    How wonderful that you have your own rhubarb plants. I can’t wait to see what else you make with it.

  24. Cristie — May 24, 2010 @ 11:23 am

    Your picture is just beautiful. I love a buttermilk cake, and the berries would just make it all the better!

  25. Amanda — May 24, 2010 @ 12:33 pm

    Looks fabulous Maria! You are the rhubarb queen!

  26. Tracy — May 24, 2010 @ 12:45 pm

    It certainly looks like a winner to me! Bookmarking this!

  27. Memoria — May 24, 2010 @ 1:03 pm

    Oh, we both baked with blackberries this weekend!! Your cake looks BEAUTIFUL and so light. Yum!

  28. bunkycooks — May 24, 2010 @ 1:07 pm

    I love these types of simple cakes. Buttermilk always adds such a nice moistness and I am sure it is delicious with the blackberries and rhubarb.

  29. Jamie Cooks It Up! — May 24, 2010 @ 1:33 pm

    Just lovely! I made some Strawberry Rhubarb jam a couple of days ago. Super yummy. I’m hoping to post it soon!

  30. Eliana — May 24, 2010 @ 1:37 pm

    Love what you did with this cake. It looks so elegant.

  31. Pam — May 24, 2010 @ 1:37 pm

    I think I have all the ingredients for this recipe. It looks lovely.

  32. 5 Star Foodie — May 24, 2010 @ 2:05 pm

    What a lovely cake! The blackberry rhubarb combo must be fantastic!

  33. Katrina — May 24, 2010 @ 2:10 pm

    Mmm, I made a rhubarb cake recently similar to this. Good stuff! Yours looks great with the added blackberries.
    It’s 90 degrees here in Kansas! WAYYYY to hot and humid. Not sure if I’d take this or the snow (3+ inches) in Eagle Mountain at our new house we’ve heard about today! Crazy!

  34. Kate — May 24, 2010 @ 2:11 pm

    Wow this looks delicious – I can’t wait to try it! :-)

  35. Yup, either way this cake is a winner indeed. I do need to get a hold of rhubarb. Have not had it in years. This cake would make a great snack right now. xo

  36. DessertForTwo — May 24, 2010 @ 2:26 pm

    I am in love with buttermilk! Have been since birth. I don’t know if you read Pioneer Woman, but she’s always saying that sweetened condensed milk is the nectar of the South. Well, yes. But without buttermilk there would be no South. So there! :) I can’t wait to try this! Thanks!

  37. Diana — May 24, 2010 @ 2:35 pm

    I absolutely adore Gourmet’s buttermilk cake! I couldn’t get over how good it was when I made it last year – totally gobbled up far more than I should have! Will have to try it with blackberries and rhubarb some time!

  38. Tiffany — May 24, 2010 @ 3:23 pm

    Oooh! This sounds delicious! I am already in love with it :)

  39. Mary — May 24, 2010 @ 4:08 pm

    Anything that looks this beautiful must be delicious. I hope you are having a wonderful day, Maria. Blessings…Mary

  40. maggy — May 24, 2010 @ 4:09 pm

    This cake look so delicious. I’m loving all these rhubarb recipes, YUM!

Leave a Comment