Rhubarb Cake

Rhubarb Cake

Springtime always brings back a flood of memories for me, especially those centered around fresh, vibrant ingredients like rhubarb. One of my fondest recollections is of visiting my grandmother’s house, where a sprawling rhubarb patch took up a sunny corner of her garden. She would send us grandkids out with baskets to collect the tart, ruby-red stalks, which she would then transform into the most delightful desserts. This Rhubarb Cake recipe is a treasured family favorite, passed down through generations and perfected over time.

This cake is the epitome of homey comfort, with its tender crumb and tangy rhubarb pieces nestled within. The magic really happens with the streusel topping, a buttery-sweet layer with just a hint of cinnamon that bakes up crisp and golden. It’s the perfect counterpoint to the moist, slightly tart cake beneath. I love how the rhubarb retains a bit of its characteristic tang, creating a beautiful balance of flavors in each bite.

Every time I bake this cake, I’m transported back to those idyllic spring afternoons. It’s not just the taste but the entire process – from the simplicity of mixing the ingredients to the aromatic wafts of cinnamon and sugar that fill the kitchen. Even if you don’t have your own rhubarb patch, grabbing some fresh stalks from the market will do the trick. And if you want to tweak the recipe a bit, consider adding a handful of strawberries for an extra burst of sweetness, or a dollop of whipped cream on top when serving.

This Rhubarb Cake is perfect for a family gathering, a spring picnic, or simply to enjoy with a cup of tea. I hope you’ll find as much joy in baking and sharing it as I have over the years. Happy baking!

How to Make Rhubarb Cake


  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 cup sour cream
  • 3 cups diced rhubarb
  • 1 1/4 cups white sugar
  • 1/4 cup butter, softened
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon, or to taste


Start by preheating your oven to 350 degrees F. Grease and flour a 9×13-inch baking dish.

In a large bowl, combine 2 cups of flour, 1 cup of sugar, baking soda, and salt.

Add the beaten eggs and sour cream to the dry ingredients, stirring until the batter is smooth. Gently fold in the diced rhubarb.

Pour the batter into the prepared baking dish, spreading it out evenly.

For the streusel topping, mix 1 1/4 cups of sugar and softened butter in a separate bowl until smooth. Stir in 1/4 cup of flour until the mixture is crumbly.

Sprinkle the streusel mixture over the cake batter and lightly dust with ground cinnamon.

Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool before serving and enjoy!


Can I use frozen rhubarb for the rhubarb cake?

Yes, you can use frozen rhubarb for this recipe. However, you should make sure to thaw and drain it well before adding it to the batter. This helps to prevent excess moisture from affecting the cake’s texture.

What can I substitute for sour cream in the rhubarb cake?

If you don’t have sour cream, you can substitute it with plain Greek yogurt or buttermilk. Both options will provide a similar tangy flavor and moisture, ensuring your cake remains delicious and moist.

How do I store leftover rhubarb cake?

To store leftover rhubarb cake, first, allow it to cool completely. Then, wrap it tightly with plastic wrap or place it in an airtight container. You can store it at room temperature for up to 2 days or refrigerate it for up to 5 days. Additionally, you can freeze it for longer storage; simply wrap it well and place it in a freezer-safe bag.

Can I add other fruits to the rhubarb cake?

Indeed, you can add other fruits to the rhubarb cake. Strawberries pair particularly well with rhubarb, complementing its tartness with their sweetness. If you choose to add strawberries or another fruit, be sure to adjust the amount of rhubarb accordingly to maintain the balance of flavors and moisture in the cake.

How can I tell when the rhubarb cake is done baking?

To check if your rhubarb cake is done baking, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Additionally, the top should be golden brown, and the edges should start to pull away slightly from the sides of the baking dish.

Rhubarb Cake

Rhubarb Cake

Bake a deliciously moist and tangy Rhubarb Cake topped with a buttery cinnamon streusel, inspired by a cherished family recipe.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Servings 12


  • 1 cup white sugar
  • 2 eggs beaten
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1/4 cup butter softened
  • 1/4 teaspoon ground cinnamon or to taste
  • 3 cups diced rhubarb
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup all-purpose flour


  • First things first, let's get those ingredients together.
  • Preheat your oven to 350 degrees F (175 degrees C). Make sure to grease and flour a 9x13-inch baking dish.
  • Now, onto the cake mix: In a big bowl, mix together flour, sugar, baking soda, and salt.
  • Once that's all blended, add in the eggs and sour cream, and give it a good stir until it's nice and smooth. Then, gently fold in the rhubarb.
  • Pour this delicious mix into your prepared baking dish, making sure it's spread out evenly.
  • Next up, let's make that yummy streusel topping: In another bowl, mix together the sugar and butter until it's nice and smooth. Then, stir in the flour until it's all crumbly.
  • Sprinkle this delightful mixture over the top of your cake batter, and then give it a light dusting of cinnamon.
  • Pop it in the oven and let it bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Once it's done, take it out, let it cool for a bit, then serve it up and enjoy the deliciousness!
Keyword Rhubarb
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