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Rhubarb Cake Recipe

This Rhubarb Cake is a delightful combination of sweet and tart, perfect for a spring dessert. The crumbly streusel topping adds a wonderful texture to complement the moist cake.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 0.5 teaspoon salt
  • 1.25 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
  • 0.25 cup all-purpose flour
  • 0.25 cup butter softened
  • 0.25 teaspoon ground cinnamon or to taste
  • 1 cup white sugar

Method
 

  1. Preheat oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
  2. In a large bowl, combine flour, sugar, baking soda, and salt.
  3. Stir in beaten eggs and sour cream until smooth.
  4. Gently fold in diced rhubarb until evenly distributed.
  5. Pour the batter into the prepared dish and spread evenly.
  6. In a medium bowl, mix together sugar and softened butter until smooth.
  7. Stir in flour to make a crumbly streusel.
  8. Sprinkle the streusel over the batter and dust lightly with cinnamon.
  9. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool slightly, slice, and serve warm or at room temperature.

Notes

For a richer flavor, use brown butter in the streusel topping.