Description
This rhubarb cake is soft, tangy, and topped with a buttery cinnamon streusel. Made with sour cream and fresh rhubarb, it’s a perfect spring dessert or coffee cake.
Ingredients
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
3 cups diced fresh rhubarb
For the streusel topping:
1 cup granulated sugar
¼ cup butter, softened
¼ cup flour
¼ teaspoon ground cinnamon
Instructions
Preheat oven to 350°F and grease a 9×13″ baking pan.
In a large bowl, mix flour, sugar, baking soda, and salt.
Stir in eggs and sour cream until smooth.
Fold in the diced rhubarb.
Spread batter evenly in the pan.
For streusel, mix sugar, butter, flour, and cinnamon until crumbly. Sprinkle over batter.
Bake for 45 minutes, until a toothpick inserted in the center comes out clean.
Cool slightly before slicing and serving.
Notes
Frozen rhubarb works too—use straight from the freezer but drain excess moisture.
Substitute sour cream with Greek yogurt or buttermilk for a lighter version.
Add nuts or oats to the streusel for texture.
Halve the recipe for an 8″ pan—reduce bake time slightly.
- Prep Time: 15–20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
