Why You’ll Love This Recipe

I can’t resist how this cake brings together bright rhubarb, creamy cake, and a crumbly topping. It feels both nostalgic and fresh, and my family always asks for seconds. Plus, it’s simple—no fancy techniques, just straightforward, irresistible baking

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 ¼ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, beaten
1 cup sour cream (for added moisture and tang)
3 cups diced fresh rhubarb
Streusel topping:
- 1 cup granulated sugar
- ¼ cup butter, softened
- ¼ cup flour
- ¼ teaspoon ground cinnamon

directions

I preheat the oven to 350 °F and grease a 9×13″ baking pan.
In a large bowl, I combine flour, sugar, baking soda, and salt.
I stir in beaten eggs and sour cream until the batter is smooth, then gently fold in the diced rhubarb.
I pour the batter into the prepared pan, spreading it evenly.
For the streusel, I mix sugar, softened butter, flour, and cinnamon until crumbly, then sprinkle it across the top.
I bake the cake for about 45 minutes, until a toothpick comes out clean and the streusel is golden.
I let the cake cool slightly before slicing and serving.

Servings and timing

Servings: about 12 square slices
Prep time: ~15–20 minutes
Bake time: ~45 minutes
Total time: ~1 hour to 1 hour 10 minutes

Variations

I often replace half the rhubarb with strawberries or apples for a fruity twist.
I sometimes swap sour cream for Greek yogurt or buttermilk for a tangier, lighter crumb.
For added texture, I stir in chopped nuts or a handful of oats into the streusel.
I reduce sugar in the topping if I’m using sweeter rhubarb or fruit blends.

storage/reheating

I let the cake cool completely, then cover and store it at room temperature for up to 2 days or refrigerate for up to 5 days . It also freezes well for up to 2–3 months—just wrap tightly and thaw overnight. To reheat, I warm a slice in the microwave for 15–20 seconds or briefly in a 300 °F oven—Delicious warm or at room temperature .

FAQs

Can I use frozen rhubarb?

Yes—no need to thaw; just chop and fold it straight into the batter. If it’s very icy, drain off excess moisture first .

What if I don’t have sour cream?

Greek yogurt, buttermilk, or even half-and-half work beautifully for that tender crumb.

Will the streusel stay crisp?

It softens slightly as it cools but creates a delightful contrast of textures.

How do I know when it’s done baking?

The edges should pull back slightly from the pan, the top is golden, and a toothpick inserted into the center comes out clean—or with just a few moist crumbs.

Can I halve the recipe?

Absolutely—this works well in an 8″ square pan. Just cut bake time by 5–10 minutes and check early.

Conclusion

I adore this rhubarb cake for its perfect harmony of tart fruit, soft cake, and crisp topping. It’s so simple yet always impressive and comforting. Whether enjoyed warm for breakfast or chilled with tea, it never fails to brighten my day—and I hope it’ll do the same for you.