There’s a quiet thrill in baking with rhubarb—its tart edge softens just enough in the oven, giving this cake a tender crumb and a flavor that walks the line between classic and refined. The kind of dessert you’d stumble upon in a countryside café.
Each bite delivers that sweet-tangy magic that tastes as good as our other rhubarb dessert favorites like Rhubarb Oat Bars and Strawberry Rhubarb Muffins. The batter comes together easily, but the results feel bakery-level, thanks to a balance of acidity, moisture, and a golden crust.
Whether you serve it warm with whipped cream or eat a chilled square straight from the fridge, it’s the kind of cake that lingers—not just in flavor, but in memory. A little slice of seasonal obsession, baked in under an hour.
Why You’ll Be Hooked?
- That lingering tang and buttery softness? It haunts your tastebuds in the best way. You’ll think about it long after the last crumb’s gone.
- The first time I made this cake, I couldn’t stop going back for “just one more bite”—it’s got that perfect not-too-sweet profile that keeps you craving.
- Friends still text me months later asking for the recipe after trying it once—there’s something about that tart-sweet combo that leaves a mark.
- I’ve tried it with fresh, frozen, even leftover roasted rhubarb, and it never fails—this cake’s flexible soul makes it a year-round favorite.
- It’s one of the few desserts that actually feels better the next day, and I love sneaking a square with my morning coffee or evening tea.
Rhubarb Cake Recipe
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Measuring cups
- Measuring spoons
Ingredients
Rhubarb cake
- ½ teaspoon salt
- 1 ¼ cups white sugar
- 2 large eggs beaten
- 2 cups all-purpose flour
- 1 cup sour cream
- 3 cups diced rhubarb
- 1 teaspoon baking soda
Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup butter softened
- ¼ teaspoon ground cinnamon or to taste
- 1 cup white sugar
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Stir in beaten eggs and sour cream until smooth.
- Gently fold in diced rhubarb until evenly distributed.
- Pour the batter into the prepared dish and spread evenly.
- In a medium bowl, mix together sugar and softened butter until smooth.
- Stir in flour to make a crumbly streusel.
- Sprinkle the streusel over the batter and dust lightly with cinnamon.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly, slice, and serve warm or at room temperature.
Notes
- Use fresh rhubarb for the best flavor—bright red stalks tend to be sweeter and more visually appealing.
- Don’t overmix the batter after adding rhubarb; gentle folding keeps the texture light.
- If your streusel seems too soft, chill it for 10 minutes before sprinkling—it’ll crumble more easily.
| Calories | 321kcal |
| Carbohydrates | 58g |
| Fiber | 1g |
| Fat | 9g |
| Protein | 4g |
| Cholesterol | 52g |
Tips to Ease Your Job!
- Prep Rhubarb Ahead: Wash, trim, and chop rhubarb a day in advance. Store it in the fridge so it’s ready to fold in when you’re mixing the batter.
- Room Temp Ingredients: Use room-temperature eggs and sour cream—they blend more smoothly and help the cake rise evenly.
- Use Parchment Paper: Line the baking dish with parchment before greasing and flouring to make cleanup effortless and slicing neater.
- One-Bowl Hack: After mixing the streusel, reuse the same bowl (no washing needed!) for the dry ingredients—just wipe it out lightly to save on dishes.
