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A round rhubarb cake with a wedge missing, revealing the juicy rhubarb chunks inside, generously sprinkled with powdered sugar and served on a white plate.

The Best Rhubarb Cake Recipe

Bitty
This easy, homemade rhubarb cake combines the tartness of fresh rhubarb with a moist, tender crumb. Perfect for spring and summer gatherings, it's a delightful dessert that's sure to impress.​
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 290 kcal

Equipment

  • 9x13-inch (23x33 cm) baking pan
  • Mixing Bowls
  • Hand mixer or stand mixer
  • Measuring Cups and Spoons
  • Spatula

Ingredients
  

Cake Base:

  • 2 cups 250g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup 115g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup 240ml sour cream or Greek yogurt
  • 2 cups 240g chopped fresh rhubarb​

Optional Streusel Topping:

  • 1/2 cup 100g brown sugar
  • 1/3 cup 40g all-purpose flour
  • 1/4 cup 60g cold butter
  • 1/2 tsp ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan or line with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
    A close-up of a square slice of rhubarb cake with visible rhubarb pieces and a crumbly topping, sitting in a white baking dish.
  • Gradually add dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
  • Fold in chopped rhubarb gently.
    A close-up of a round rhubarb cake with a slice taken out, displaying the texture and rhubarb pieces, sprinkled with powdered sugar, with a piece of rhubarb on the plate.
  • Pour batter into the prepared pan and smooth the top.
  • For the streusel topping, combine brown sugar, flour, and cinnamon in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
    A slice of moist rhubarb cake dusted with powdered sugar sits on a white plate, showcasing the pink rhubarb pieces within the light-colored crumb.
  • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before slicing. Serve plain or with whipped cream.

Notes

Fresh vs. Frozen Rhubarb: If using frozen rhubarb, thaw and drain excess liquid before adding to the batter.
Substitutions: Greek yogurt can be used in place of sour cream.
Serving Suggestions: Pairs well with vanilla ice cream or a dollop of whipped cream.
Keyword easy rhubarb cake recipe, homemade rhubarb dessert, rhubarb cake recipe