Rhubarb Cake Recipe
This rhubarb cake is tender, tangy, and perfectly sweet, featuring fresh rhubarb folded into a rich sour cream batter. A buttery cinnamon streusel tops it off with irresistible crunch. It’s simple, comforting, and great for spring gatherings, coffee breaks, or just a cozy afternoon treat.
Equipment
- 9x13-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 9x13-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.