For a richer flavor, consider using brown butter in the streusel topping. If fresh rhubarb isn't available, frozen rhubarb can be used (thawed and drained). A dollop of whipped cream or a scoop of vanilla ice cream makes a delicious accompaniment.
A taste of nostalgia! This Rhubarb Cake, reminiscent of grandma's kitchen, is bursting with the tangy sweetness of rhubarb, creating a comforting and irresistible dessert perfect for any occasion.
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Recipe View Gather all your ingredients and prepare for baking. (5 minutes)
Recipe View Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish to prevent sticking. (5 minutes)
Recipe View In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined. This ensures even distribution of the ingredients. (5 minutes)
Recipe View Add the beaten eggs and sour cream to the dry ingredients. Stir until just smooth, being careful not to overmix. Gently fold in the diced rhubarb, distributing it evenly throughout the batter. (10 minutes)
Recipe View Pour the rhubarb batter into the prepared baking dish and spread it evenly. (2 minutes)
Recipe View In a separate medium bowl, prepare the streusel topping. Combine the sugar and softened butter. Mix until smooth. Gradually incorporate the flour until the mixture becomes crumbly. (5 minutes)
Recipe View Sprinkle the streusel topping evenly over the cake batter. Dust lightly with ground cinnamon to add a warm, aromatic touch. (3 minutes)
Recipe View Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched. (45 minutes)
Recipe View Remove the cake from the oven and let it cool slightly before slicing and serving. Enjoy the delightful combination of tart rhubarb and sweet, crumbly streusel!
For a richer flavor, consider using brown butter in the streusel topping. If fresh rhubarb isn't available, frozen rhubarb can be used (thawed and drained). A dollop of whipped cream or a scoop of vanilla ice cream makes a delicious accompaniment.
Adelia Kautzer
Apr 20, 2025This cake is a hug in a pan! The perfect balance of tart and sweet.
Noah Moore
Dec 20, 2024The streusel topping is the star of the show. I added extra cinnamon because I love it!
Adrienne Streich
Oct 11, 2024My family loved this and requested it again the following week.
Rosella Kertzmann
Feb 27, 2023I used frozen rhubarb and it worked perfectly. A great way to use up what I had in the freezer.
Gerry Emmerich
Feb 9, 2022So easy to make and absolutely delicious. My family devoured it!
Xander Stanton
Oct 16, 2021This recipe is a keeper! It reminds me of my grandmother's baking.