Description

Indulge in the vibrant flavors of this moist Rhubarb Streusel Cake, a perfect blend of tart rhubarb and buttery crumble. Ideal for spring brunches and cozy evenings, this cake offers a delightful texture that will wow your guests. Packed with SEO keywords like ‘rhubarb cake’, ‘streusel topping’, and ‘easy dessert’, it’s a must‑try recipe for any home baker.

Ingredients

Scale

1/2 cup unsalted butter, at room temperature
3/4 cup white sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup full-fat sour cream
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tbsp unsalted butter, for greasing the pan
2 1/2 cups chopped fresh rhubarb
For the streusel topping:
2/3 cup all-purpose flour
2/3 cup white sugar
4 tbsp melted butter
1/2 tsp cinnamon

Instructions

Preheat oven to 350°F (175°C). Grease a 9‑inch cake pan with butter.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla.
Mix in milk and sour cream until smooth.
In a separate bowl, whisk together flour, baking powder, and salt. Fold into the wet mixture until just combined.
Gently fold in chopped rhubarb.
For the streusel, combine flour, sugar, melted butter, and cinnamon; sprinkle over the batter.
Bake for 45‑50 minutes, or until a toothpick inserted comes out clean. Let cool before serving.

Notes

Tip: For extra moisture, substitute half of the milk with buttermilk. The streusel can be made ahead and stored in an airtight container for up to 3 days. This cake pairs beautifully with a dollop of whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: B
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30
Sodium: 180
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 45
Fiber: 2
Protein: 5
Cholesterol: 55

Keywords: rhubarb, cake, streusel, dessert, spring