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