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Side view of some sliced pieces of rhubarb cale with streusel topping.
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Rhubarb Cake Recipe

This Rhubarb Cake Recipe is a tender, warmly spiced cake packed with tart rhubarb and crowned with the most irresistible buttery, cinnamon crumble topping. It's the perfect way to use up fresh rhubarb and guaranteed to become your new favorite springtime bake!
Course Dessert
Cuisine American
Keyword rhubarb cake recipe, streusel topping
Prep Time 25 minutes
Cook Time 48 minutes
Total Time 1 hour 13 minutes
Servings 9 slices
Calories 439kcal
Author Sue Ringsdorf

Ingredients

  • 1/2 cup unsalted butter - softened to room temperature
  • 1 cup brown sugar (220 grams)
  • 1 large egg - at room temperature
  • 1/2 cup light sour cream - or full-fat sour cream is fine
  • 1/4 cup milk - I use 2% or whole milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 cups rhubarb (about 7.5 oz.) - chopped

Streusel Topping:

  • 1/2 cup all-purpose flour (60 grams)
  • 1/2 cup brown sugar (110 grams)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter - cut into small cubes and slightly softened

Instructions

  • Prep. Preheat oven to 350 degrees. Prepare a 9x9 cake pan with parchment paper so that some of it can be used as handles after baking. If preferred, you can skip the parchment paper and coat the pan with baking spray and just cut the cake directly in the pan.
  • Prep rhubarb. Only the stalks are safe to eat – simply trim off and discard the leaves, which are toxic. Then clean and chop the rhubarb into small pieces for use in the cake.
    2 cups rhubarb (about 7.5 oz.)
  • Combine wet ingredients. In the bowl of a large stand mixer, combine the softened butter and brown sugar. Start mixer with a paddle attachment and mix until well combined. Add egg, sour cream light, milk, and vanilla – and mix again.
    1/2 cup unsalted butter, 1 cup brown sugar (220 grams), 1 large egg, 1/2 cup light sour cream, 1/4 cup milk, 2 teaspoons vanilla extract
  • Combine dry ingredients. In another bowl, combine the dry ingredients – flour, baking powder, baking soda, salt, and cinnamon. Stir to combine and then add to the wet ingredients. Start mixer again until just combined. Then add the chopped rhubarb to the mixing bowl and fold in gently with a spatula.
    2 cups all-purpose flour (240 grams), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
  • Make streusel topping. Combine the topping ingredients in a small bowl – the flour, brown sugar, salt, cinnamon, and the chopped butter. Use your hands to press the slightly softened butter into the other ingredients to combine.
    1/2 cup all-purpose flour (60 grams), 1/2 cup brown sugar (110 grams), 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 cup unsalted butter
  • Add cake batter to pan. Spoon the rhubarb batter into the prepared pan, smoothing gently to all sides. Then add the streusel topping over top, sprinkling evenly throughout. I also like to add a few extra pieces of rhubarb on top as well.
  • Bake. Bake rhubarb cake for 48-50 minutes in preheated 350-degree oven. The cake is thick so it will take a little bit longer than expected. I check it closely towards the end and once it’s no longer jiggly in the center, I remove it.
    You can also test with a toothpick but avoid over-baking.
  • Cool. Set cake pan on a wire rack for 10-15 minutes. Then use the parchment paper as handles and carefully lift the cake out of the pan and on to the wire rack.
    If you'd rather skip the parchment paper, just add baking spray to pan and cut the cake directly in the pan.
  • Enjoy cake warm or at room temperature with a cup of coffee or a glass of milk. So good!

Notes

  • Frozen rhubarb works fine in this cake. Just thaw it completely and pat it dry with paper towels before adding it to the batter - excess moisture can affect the texture of the cake.
  • Store leftover rhubarb cake in an airtight container on your countertop for 3-4 days. 
  • You can also freeze it. Wrap the cake tightly in cling wrap and then place in a freezer bag. Freeze for up to 2-3 months.
     

Nutrition

Calories: 439kcal | Carbohydrates: 66g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 484mg | Potassium: 261mg | Fiber: 2g | Sugar: 36g | Vitamin A: 586IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 2mg