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The Best Rhubarb Cake Recipe

A tender, moist cake studded with tangy rhubarb and topped with a sweet, buttery streusel for the perfect balance of tart and sweet.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 15

Ingredients
  

Cake:

  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs beaten
  • 1 cup sour cream
  • 3 cups diced rhubarb

Streusel:

  • 1 cup white sugar
  • 1/4 cup unsalted butter softened
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  • In a large bowl, stir together flour, sugar, baking soda, and salt.
  • Stir in eggs and sour cream until smooth.
  • Fold in rhubarb and spread batter evenly in prepared dish.
  • In a separate bowl, mix sugar and butter until smooth. Stir in flour until crumbly, then add cinnamon.
  • Sprinkle streusel evenly over the cake batter.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  • Cool slightly before slicing.

Notes

  • Use fresh rhubarb for the brightest flavor.
  • For a crunchier topping, chill streusel before adding to the cake.
  • Add strawberries for a sweeter twist.
  • Serve warm with a scoop of vanilla ice cream.