The first time spring rhubarb starts showing up, I already know what I want to bake. Rhubarb Streusel Cake brings that bright tart bite I wait for all year, and then the cinnamon crumb on top turns it into something cozy, sweet, and hard to stop slicing.
Table of Contents
Why You’ll Love This Rhubarb Streusel Cake
Rhubarb Streusel Cake feels old-fashioned in the best way. It has a soft, moist crumb, plenty of tart rhubarb, and a crisp cinnamon topping that turns golden in the oven.
Also, this cake comes together with simple pantry basics. You do not need fancy steps or extra prep, and the rhubarb goes in raw, which keeps the process easy.
It also bakes in a 9×13-inch glass pan, so it works well for sharing. As a result, it fits family dessert, afternoon coffee, or a snack you keep sneaking from the counter.
Rhubarb Streusel Cake at a Glance
Yield, Prep Time, and Bake Time
This Rhubarb Streusel Cake makes 12 servings. Prep time takes about 20 minutes, bake time takes 50 minutes, and the total time is about 1 hour 10 minutes.
You will bake it in a 9×13-inch rectangular glass cake pan at 350°F. Then, let it cool for about 20 minutes before slicing.
Flavor, Texture, and Best Occasion to Serve It
This Rhubarb Streusel Cake tastes sweet, tart, buttery, and lightly spiced. The rhubarb softens as it bakes, yet it still keeps its fresh tang.
Meanwhile, the cake stays tender and moist because of the sour cream and milk. The streusel on top adds a sweet crunch with a little cinnamon warmth.
It works best as a dessert or snack. However, I will say it also feels right at home with coffee in the late morning or as a little something after dinner.
Ingredients for Rhubarb Streusel Cake
Cake Ingredients
For the cake, you will need 1/2 cup unsalted butter, softened, 3/4 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 1/2 cup milk, 1/2 cup full-fat sour cream, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 tablespoon unsalted butter for greasing the pan, and 2 1/2 cups chopped fresh rhubarb.
Slice the rhubarb into pieces about 1 centimeter thick. Usually, 3 to 4 stalks will give you the amount you need.
Streusel Topping Ingredients
For the topping, you will need 2/3 cup all-purpose flour, 2/3 cup white sugar, 4 tablespoons melted butter, and 1/2 teaspoon cinnamon.
Once mixed, the topping should look like coarse crumbs. That texture gives Rhubarb Streusel Cake its crisp, sweet finish.
Kitchen Tools You’ll Need
You do not need much here, which is another reason this Rhubarb Streusel Cake feels so doable. Grab a large mixing bowl, a medium bowl, measuring cups and spoons, a whisk, a spatula, and a hand mixer or stand mixer.
You will also need a 9×13-inch rectangular glass baking dish, a knife, and a cutting board. Then you are ready to bake.
How to Make Rhubarb Streusel Cake
Prepare the Rhubarb and Pan
First, preheat your oven to 350°F. Then butter a 9×13-inch rectangular glass baking dish well.
Next, wash the rhubarb stalks and chop them into small bite-size pieces. You want about 2 1/2 cups total, and pieces around 1 centimeter thick work best.
Mix the Cake Batter
In a large bowl, cream the softened butter and sugar for 4 to 5 minutes until the mixture looks pale and fluffy. This step gives the cake a lighter texture, so do not rush it.
Next, beat in the eggs and vanilla until smooth. Scrape down the bowl as needed so everything mixes evenly.
Then add the milk and sour cream on low speed just until combined. In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix on low until the batter is almost combined. After that, finish folding by hand with a spatula. The batter will look thick, and that is exactly what you want.
Make the Cinnamon Streusel Topping
In a medium bowl, stir together the flour, sugar, and cinnamon. Then pour in the melted butter.
Mix until coarse crumbs form. You want the topping to hold little clumps, because those bake up into the best crunchy bits.
Assemble and Bake the Cake
Spread the thick batter evenly into the prepared pan. Then scatter the chopped rhubarb all over the top.
Next, sprinkle the streusel evenly over the rhubarb and batter. Try to cover the whole surface so every piece gets that sweet crumb topping.
Bake the Rhubarb Streusel Cake for 47 to 50 minutes. The top should look lightly browned, the rhubarb should bubble a little, and a toothpick inserted in the center should come out clean.
Let the cake cool in the pan for about 20 minutes before slicing and serving. That short wait helps the slices hold together much better.
Tips for the Best Texture and Flavor
Use Room-Temperature Ingredients
Use room-temperature butter, eggs, and sour cream. They mix more smoothly, and the batter comes together with a better texture.
Cold ingredients can make the batter look uneven. So, when I remember to set everything out first, the cake always turns out nicer.
Don’t Overmix the Batter
Once the flour goes in, mix gently. Overmixing can make Rhubarb Streusel Cake dense, dry, and full of large air pockets.
That is why I stop the mixer while the batter still looks almost done. Then I finish by hand, which gives me more control.
Let the Cake Cool Before Slicing
This cake smells incredible straight from the oven. Even so, let it cool for at least 20 minutes before cutting.
If you slice too early, the crumb can break apart. After a little cooling time, the cake settles and cuts much more cleanly.
Serving Suggestions
Rhubarb Streusel Cake tastes wonderful slightly warm or at room temperature. I like it as is, because the topping already brings plenty of sweetness and texture.
It also pairs nicely with coffee or tea. For dessert, you can serve it with a spoonful of whipped cream or a scoop of vanilla ice cream.
If you love rhubarb baking, you might also enjoy recipes with a similar cozy feel and fruit-forward flavor. Some days I want this cake, and other days I reach for something a little creamier or more crumbly.
How to Store and Freeze Rhubarb Streusel Cake
How to Store It at Room Temperature
Store Rhubarb Streusel Cake in an airtight container at room temperature. It keeps well for a couple of days and stays tender.
I usually cover the pan once the cake cools fully. That way, the topping keeps a nice texture while the cake stays moist.
How to Freeze and Thaw It Successfully
You can freeze this cake in an airtight container for up to 3 months. Slice it first if you want easy grab-and-thaw portions later.
When you are ready to serve it, thaw the Rhubarb Streusel Cake uncovered at room temperature. This helps reduce extra moisture on top.
Frequently Asked Questions
What is a streusel cake?
A streusel cake is a soft cake topped with a crumb mixture, usually made from flour, sugar, and butter. In this Rhubarb Streusel Cake, cinnamon joins the topping too, so the finish tastes sweet, crisp, and warm.
What are the common mistakes when making rhubarb cake?
The most common mistakes include overmixing the batter, cutting the rhubarb too large, and slicing the cake too soon. Also, using cold ingredients can affect the texture. Keep the rhubarb in small pieces, mix gently, and let the cake cool before cutting.
What is streusel made of?
Streusel usually includes flour, sugar, and butter. Many bakers also add cinnamon, just like in this Rhubarb Streusel Cake.
What is the most delicious cake in the world?
That depends on who you ask, of course. Some people love rich chocolate cake, while others want something fruity and light. If you like sweet tart flavor and a buttery crumb topping, Rhubarb Streusel Cake makes a very strong case.
More Such Recipes
- Moist Rhubarb Cake with Tender Crumb and Streusel
- Easy Rhubarb Custard Cake with a Creamy Soft Center
- Homemade Rhubarb Crumble Bars with Buttery Oat Topping
- Strawberry Rhubarb Crumble with Sweet Tart Fruit Filling
- Strawberry Rhubarb Pie with Flaky Crust and Juicy Filling
- Sweet Rhubarb Custard Tart with Creamy Vanilla Filling
- Quick Rhubarb Muffins with Soft Buttermilk Crumb
You can also keep up with more recipe ideas on Pinterest and Facebook.
Final Thoughts
Rhubarb Streusel Cake is one of those simple bakes that never feels boring. It gives you a tender, moist cake, a bright tart fruit layer, and a sweet cinnamon crumb on top, all in one easy pan.
It also stores well, freezes well, and slices beautifully after a short rest. So when rhubarb season rolls around, this is the kind of cake worth making early, sharing often, and saving for those moments when you want dessert to feel both homey and a little special.
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Rhubarb Streusel Cake Recipe That Feels Wonderful
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
Rhubarb Streusel Cake is an old-fashioned, tender, and moist cake with tart fresh rhubarb and a sweet, crisp cinnamon streusel topping. It works beautifully as a dessert or snack and bakes easily in a 9×13-inch glass pan.
Ingredients
Cake:
1/2 cup unsalted butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup full-fat sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter for greasing the pan
2 1/2 cups chopped fresh rhubarb
Streusel Topping:
2/3 cup all-purpose flour
2/3 cup white sugar
4 tablespoons melted butter
1/2 teaspoon cinnamon
Instructions
1. Preheat the oven to 350°F.
2. Wash and chop 3 to 4 rhubarb stalks into small bite-size pieces to make about 2 1/2 cups. Slice the rhubarb into pieces about 1 centimeter thick.
3. Cream the softened butter and sugar until pale and fluffy, about 4 to 5 minutes.
4. Beat in the eggs and vanilla until smooth, scraping the bowl as needed.
5. Mix in the milk and sour cream on low speed just until combined.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Add the dry mixture to the wet mixture and mix on low only until the batter is almost combined, then finish folding gently by hand to avoid overmixing.
8. Butter a 9×13-inch rectangular glass baking dish and spread in the thick batter evenly.
9. Scatter the chopped rhubarb over the batter.
10. For the topping, combine the flour, sugar, and cinnamon, then stir in the melted butter until coarse crumbs form.
11. Sprinkle the streusel evenly over the rhubarb and batter.
12. Bake for 47 to 50 minutes, until the top is lightly browned, the rhubarb is bubbling, and a toothpick inserted in the center comes out clean.
13. Let the cake cool in the pan for about 20 minutes before slicing and serving.
Notes
Use room-temperature butter, eggs, and sour cream for better mixing and texture.
A hand mixer can be used instead of a stand mixer.
Do not overmix once the flour is added or the cake can turn dense, dry, and develop large air pockets.
The batter is supposed to be thick.
Rhubarb does not need to be cooked before baking.
Bake in a 9×13-inch rectangular glass cake pan.
Cool the cake almost to room temperature, or at least 20 minutes, before cutting.
Store in an airtight container at room temperature.
Freeze in an airtight container for up to 3 months and thaw uncovered at room temperature to reduce condensation on top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Rhubarb Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 342
- Sugar: 25g
- Sodium: 108mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg