Rhubarb Cake

Rhubarb cake is one of those oddly specific cravings — the kind that hits you out of nowhere, like a half-memory. Maybe it’s the sour-sweet tug-of-war in each bite. Or that faintly floral smell rising from the oven, familiar and hard to place. Honestly? I can’t say what pulls me back to it every spring — I just know it does.

This isn’t a flashy dessert. No chocolate ganache swirls. No lava centers. Just soft crumb, tart rhubarb, and a cinnamon-sugar crust that cracks slightly when you cut into it. It’s humble. But the kind of humble that sneaks onto your favorites list and refuses to leave.

If you’re new to rhubarb, this cake makes a strong first impression. And if you grew up with it, well — you already know. Below, you’ll find a simple, stress-free recipe that hits the sweet spot between “weeknight easy” and “grandma would approve.” Let’s bake something a little old-school, a little comforting… and very worth your time.

Ingredients for the Perfect Rhubarb Cake

Let’s be honest: baking is science, but it’s also storytelling. Each ingredient here isn’t just a building block — it has a job, a personality, even a little backstory. Here’s what you’ll need to create a rhubarb cake that’s moist, tender, and just tart enough to keep you coming back for one more forkful.

Rhubarb Cake Base:

• 2 cups all-purpose flour
  Provides the structure — think of it as the stage the rest of the ingredients perform on.
• 1¼ cups white sugar
  Balances the rhubarb’s tartness and sweetens the entire crumb.
• 1 teaspoon baking soda
  Your leavening agent — gives the cake that light rise without being overly fluffy.
• ½ teaspoon salt
  Just enough to amplify the sweetness and round out the flavor.
• 2 large eggs, beaten
  Helps bind the ingredients while adding richness and moisture.
• 1 cup sour cream
  This is your secret weapon: it makes the cake incredibly moist with a faint tang that mirrors the rhubarb.
• 3 cups diced fresh rhubarb
  The star of the show — tart, juicy, and brilliantly pink. Dice it evenly for consistent texture.

Streusel Topping:

• 1 cup white sugar
  For that signature crackly sweetness on top.
• ¼ cup softened butter
  Makes the topping rich and golden as it bakes.
• ¼ cup all-purpose flour
  Helps bind the streusel into sweet, buttery clumps.
• ¼ teaspoon ground cinnamon (or more, to taste)
  Adds a whisper of warmth that deepens the flavor without overpowering.

How to Make Rhubarb Cake (Without Overthinking It)

This is the kind of cake you make when you’re not in the mood to fuss — and honestly, when you kind of want dessert to do the heavy lifting emotionally. It’s rustic, dependable, and (here’s the secret) it forgives you for not being perfect. Here’s how to make it.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
   Trust me, get this part out of the way first. Nothing like having the batter ready and realizing your oven’s still cold. Grease a 9×13-inch baking dish and set it aside.
2. In a big bowl, whisk the dry stuff.
   Flour, sugar, baking soda, salt. Whisk them together like you’re making a point. It evens everything out — and keeps that baking soda from sneak-attacking your taste buds later.
3. Add the eggs and sour cream.
   Pour in the eggs and sour cream, and stir just until it all comes together. Not smooth. Not perfect. Just… enough. If it looks like thick pancake batter, you’re doing fine.
4. Fold in the rhubarb.
   Gently, like you’re folding in something fragile — because technically you are. Rhubarb softens as it bakes, so even chunks become tender. Just try to spread them out so every slice gets some.
5. Scrape the batter into the dish.
   It’ll be dense and reluctant. Coax it. Level the top with a spatula, not because it’s fancy — but because even baking depends on it.
6. Make the streusel.
   In a smaller bowl, combine the sugar, butter, flour, and cinnamon. Use a fork or your fingertips — you’re aiming for damp sand with a few buttery clumps. It won’t look glamorous. It will taste like it belongs on everything.
7. Cover the batter with the streusel.
   Don’t be shy. Streusel is not a garnish — it’s the armor of this cake. A generous, uneven layer is exactly right.
8. Bake for 40 to 45 minutes.
   The smell? That’s your kitchen saying thank you. The top should be golden, the edges pulling ever-so-slightly from the sides. When a toothpick comes out mostly clean (a crumb or two is fine), you’re good.
9. Let it cool — or don’t.
   If you wait 20 minutes, you’ll get neat slices. If not, you’ll get warm, soft scoops. There’s no wrong way to eat this.

Tips for Perfect Rhubarb Cake

Let’s not pretend rhubarb cake is complicated — it isn’t. But there are a few insider moves that quietly level it up from “decent” to “where did you get this recipe?” These tips aren’t about perfection. They’re about rhythm, feel, and avoiding the little things that sneak up and ruin a good bake.

Don’t skip the sour cream. Seriously.

It’s the unsung hero of this whole operation. Not only does it add moisture, but it plays well with rhubarb’s tang. If you swap it for yogurt or buttermilk, you might still get away with it… but nothing quite hits like sour cream.

Use fresh rhubarb if you can.

Frozen works, yes — but let it thaw and drain it well. Like, really well. Extra water can make your cake soggy or dilute the flavor. (Pro tip: give the diced rhubarb a little squeeze in a kitchen towel if you’re unsure.)

Watch the edges, not just the center.

By the time the middle is done, the sides might be overbaked. If the top is golden and a toothpick near the center comes out with just crumbs, pull it. Slightly under is better than dry.

Let it cool before judging it.

Rhubarb cake sets as it cools. That first slice out of the oven might be gooey and fall apart (which is its own kind of joy). But if you’re aiming for neat squares or brunch presentation? Give it at least 30 minutes.

Optional, but worth it: sugar crust.

Sprinkle a tablespoon of raw sugar on top with the streusel. It caramelizes into this whisper-thin crackle that gives just the right contrast to the soft crumb beneath.

Rhubarb Cake

Jordan Mike

Moist, tangy, and topped with buttery streusel, this Rhubarb Cake is the ultimate spring dessert. Easy to bake, even easier to love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course brunch, Dessert

Cuisine American, seasonal

Servings 12 peoples

Calories 320 kcal

Ingredients

  

2 cups all-purpose flour

• Provides the structure — think of it as the stage the rest of the ingredients perform on.
• 1¼ cups white sugar

Balances the rhubarb’s tartness and sweetens the entire crumb.

• 1 teaspoon baking soda
• Your leavening agent — gives the cake that light rise without being overly fluffy.

½ teaspoon salt

• Just enough to amplify the sweetness and round out the flavor.
• 2 large eggs beaten

Helps bind the ingredients while adding richness and moisture.

• 1 cup sour cream
• This is your secret weapon: it makes the cake incredibly moist with a faint tang that mirrors the rhubarb.

3 cups diced fresh rhubarb

• The star of the show — tart juicy, and brilliantly pink. Dice it evenly for consistent texture.

Instructions

 

Preheat your oven to 350°F (175°C).

• Trust me, get this part out of the way first. Nothing like having the batter ready and realizing your oven’s still cold. Grease a 9×13-inch baking dish and set it aside.
• In a big bowl, whisk the dry stuff.

Flour, sugar, baking soda, salt. Whisk them together like you’re making a point. It evens everything out — and keeps that baking soda from sneak-attacking your taste buds later.

• Add the eggs and sour cream.
• Pour in the eggs and sour cream, and stir just until it all comes together. Not smooth. Not perfect. Just… enough. If it looks like thick pancake batter, you’re doing fine.

Fold in the rhubarb.

• Gently, like you’re folding in something fragile — because technically you are. Rhubarb softens as it bakes, so even chunks become tender. Just try to spread them out so every slice gets some.
• Scrape the batter into the dish.

It’ll be dense and reluctant. Coax it. Level the top with a spatula, not because it’s fancy — but because even baking depends on it.

• Make the streusel.
• In a smaller bowl, combine the sugar, butter, flour, and cinnamon. Use a fork or your fingertips — you’re aiming for damp sand with a few buttery clumps. It won’t look glamorous. It will taste like it belongs on everything.

Cover the batter with the streusel.

• Don’t be shy. Streusel is not a garnish — it’s the armor of this cake. A generous, uneven layer is exactly right.
• Bake for 40 to 45 minutes.

The smell? That’s your kitchen saying thank you. The top should be golden, the edges pulling ever-so-slightly from the sides. When a toothpick comes out mostly clean (a crumb or two is fine), you’re good.

• Let it cool — or don’t.
• If you wait 20 minutes, you’ll get neat slices. If not, you’ll get warm, soft scoops. There’s no wrong way to eat this.

Notes

Nutrition Information (Per Serving)

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 220mg
• Total Carbohydrates: 47g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 4g

Note: Values are approximate and may vary based on ingredients used.

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🍽️ Recipe Categories

• Course: Dessert, Brunch
• Cuisine: American, Seasonal
• Diet: Vegetarian
• Method: Baking
• Keyword: Rhubarb Cake, Spring Cake, Streusel Cake
• Skill Level: Easy to Moderate

Keyword Rhubarb Cake, Spring Cake, Streusel Cake

Frequently Asked Questions