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