Rhubarb Cake is a nostalgic, homey dessert that perfectly blends tart rhubarb with a tender, moist crumb and a buttery cinnamon streusel topping. It’s the kind of cake that feels like a warm hug—simple, comforting, and deeply satisfying. Whether served at a spring brunch, afternoon tea, or as a sweet finish to a hearty family dinner, this cake brings rustic charm and vibrant flavor to your table.
The first time I baked this Rhubarb Cake, I was drawn in by the vibrant color and the unmistakable aroma of cinnamon drifting from the oven. As I cut into the golden-brown crust, the soft crumb revealed bits of juicy rhubarb that added bursts of tangy brightness. Topped with a sweet, crumbly streusel, it was the kind of cake that disappeared within minutes.
What I love about this recipe is how unfussy it is—no need for fancy techniques or rare ingredients. With a handful of pantry staples and fresh rhubarb, you get a cake that’s humble yet absolutely irresistible. It’s a wonderful way to celebrate rhubarb season, and it pairs beautifully with a cup of coffee, a scoop of vanilla ice cream, or even a drizzle of warm custard.
Table of contents
Perfect for:
- Spring and early summer baking
- Garden gatherings and potlucks
- Cozy Sunday afternoons
- Anyone who loves old-fashioned fruit desserts
- Using up fresh rhubarb from the garden or market
Why You’ll Love This Recipe
- Sweet and Tangy – Rhubarb adds a refreshing tartness to balance the sweet cake.
- Moist and Tender Texture – Thanks to the sour cream and eggs.
- Buttery Streusel Topping – Crunchy, sweet, and cinnamon-kissed.
- Easy to Make – No mixer or complex steps needed.
- Versatile and Crowd-Pleasing – Great for casual snacks or dressed up for guests.
Preparation and Cooking Time
- Total Time: 1 hour 5 minutes
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Servings: 12 servings
- Calories per serving: ~350 kcal
Ingredients
Here’s everything you need to make this Rhubarb Cake:
For the Cake:
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, beaten
- 1 cup sour cream
- 3 cups diced rhubarb
For the Streusel Topping:
- 1 cup white sugar
- ¼ cup butter, softened
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon, or to taste
Ingredient Highlights
- Rhubarb – Provides the tart, juicy bursts that make this cake so special.
- Sour Cream – Adds richness and keeps the crumb incredibly moist.
- Eggs – Help bind the batter and give structure.
- Cinnamon Streusel – A buttery-sweet topping with just the right spice.
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish and set aside.
2. Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of flour, 1 ¼ cups sugar, baking soda, and salt. Stir to mix evenly.
3. Add Wet Ingredients
Stir in the beaten eggs and sour cream until a smooth batter forms.
4. Fold in Rhubarb
Gently fold in the diced rhubarb. The batter will be thick and speckled with bright rhubarb chunks.
5. Transfer to Pan
Pour the batter into the prepared baking dish and spread it out evenly.
6. Make the Streusel
In a separate bowl, mix together the 1 cup of sugar and softened butter until creamy. Gradually add in ¼ cup of flour until the mixture forms coarse crumbs.
7. Add Topping
Sprinkle the streusel evenly over the batter. Lightly dust with ground cinnamon.
8. Bake
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
9. Cool and Serve
Let the cake cool slightly before slicing. Serve warm or at room temperature—and enjoy every bite!
How to Serve
- Warm with Ice Cream – Vanilla or cinnamon ice cream enhances the tart-sweet flavors.
- With Whipped Cream – A light topping that adds creaminess.
- Drizzled with Custard – For an extra indulgent treat.
- At Breakfast – Yes, cake for breakfast is totally acceptable here.
- On the Go – Pack slices for picnics or afternoon snacks.
Additional Tips
- Use fresh rhubarb for the best flavor and texture.
- If your rhubarb is very tart, you can slightly increase the sugar.
- Don’t overmix the batter—mix just until combined.
- Add chopped nuts or oats to the streusel for extra crunch.
- This cake stores well and tastes even better the next day.
Recipe Variations
Want to switch it up? Try these easy variations:
- Strawberry Rhubarb Cake – Add 1 cup diced strawberries.
- Gluten-Free Version – Use a 1:1 gluten-free flour blend.
- Coconut Crumb Topping – Add shredded coconut to the streusel.
- Nutty Streusel – Mix in chopped walnuts or pecans.
- Cinnamon Swirl – Swirl some cinnamon sugar through the batter before baking.
- Rhubarb Muffins – Divide the batter into muffin cups and bake for 20–25 minutes.
- Lemon Zest Twist – Add lemon zest to the batter for a citrusy kick.
- Cream Cheese Frosting – Frost the cooled cake for a tangy-sweet finish.
- Buttermilk Substitute – Use buttermilk instead of sour cream for a different tang.
- Mini Cakes – Bake in ramekins for individual servings.
Freezing and Storage
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
Special Equipment
To make this Rhubarb Cake, you’ll need:
- Mixing bowls
- Measuring cups and spoons
- 9×13-inch baking dish
- Whisk or spoon for mixing
- Spatula
- Small bowl for streusel
- Cooling rack
FAQ Section
Can I use frozen rhubarb?
Yes! Just thaw and drain before using to prevent excess moisture.
Can I make this cake gluten-free?
Absolutely—use a 1:1 gluten-free baking flour substitute.
Can I reduce the sugar?
You can reduce sugar slightly, but the tartness of rhubarb may become more pronounced.
Can I make it ahead of time?
Yes, this cake can be made a day in advance—it gets even more flavorful!
Is the streusel topping optional?
Technically yes, but it adds incredible texture and sweetness.
Easy Rhubarb Cake Recipe
- Total Time: 1 hour 5 minutes
Description
moist and tender rhubarb cake made with sour cream and topped with a buttery cinnamon streusel. The perfect balance of sweet and tangy in every bite
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, beaten
- 1 cup sour cream
- 3 cups diced rhubarb
For the Streusel Topping:
- 1 cup white sugar
- ¼ cup butter, softened
- ¼ cup all-purpose flour
- ¼ cup all-purpose flour
-
¼ teaspoon ground cinnamon, or to taste
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish and set aside.
In a large mixing bowl, combine 2 cups of flour, 1 ¼ cups sugar, baking soda, and salt. Stir to mix evenly.
Stir in the beaten eggs and sour cream until a smooth batter forms.
Gently fold in the diced rhubarb. The batter will be thick and speckled with bright rhubarb chunks.
Pour the batter into the prepared baking dish and spread it out evenly.
In a separate bowl, mix together the 1 cup of sugar and softened butter until creamy. Gradually add in ¼ cup of flour until the mixture forms coarse crumbs.
Sprinkle the streusel evenly over the batter. Lightly dust with ground cinnamon.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Let the cake cool slightly before slicing. Serve warm or at room temperature—and enjoy every bite!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 12 servings
- Calories: ~350 kcal
