Description
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.
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 9×13-inch (23×33 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.
- Gradually add dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
- Fold in chopped rhubarb gently.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American