Easy Rhubarb Cake

This rhubarb cake is so easy and scrumptious! It has a fluffy vanilla cake base and gets sprinkled with fresh tangy rhubarb. Then, a 3 ingredient buttery sugar streusel tops it off. This cake is the best.

Rhubarb season is among us and I'm back with another delicious cake. This one is seriously so simple to bake.

I love the pop of pink that the rhubarb gives in this cake. It's pretty and delicious!

The texture of this cake is just perfect. It's not to sweet, the hints of vanilla flavour come out in each bite, and the tart rhubarb adds such a good flavour into it. Whether it's breakfast or an after dinner dessert, this cake is a must.

Ingredients Notes

Here's a list of key ingredients for this easy rhubarb cake. For the full step-by-step instructions with measurements, continue scrolling to the recipe card.

• Butter: This will be melted in the cake batter, and softened for the streusel.
• Eggs: Use large eggs if you can. They have to be at room temperature before beginning.
• Flour: I used all-purpose flour.
• Rhubarb: Bright pink rhubarb was used for that pretty pop of colour. Regardless of the colour, it will still be tangy. Slice them into pieces (see photos below for reference). Rhubarb that is older in the season will be tougher and more stringy, so you may peel it if you want.
• Sour cream: Full-fat sour cream is recommended. It must be at room temperature.
• Vanilla: Using a high quality vanilla matters! 
• White sugar: Make sure you are using granulated white sugar, and not powdered sugar.

Step by step instructions

Here is how to make and bake this easy rhubarb cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside. Slice the rhubarb in 1/4" pieces and set aside.

Step 2 - Make streusel. In a medium-sized bowl, add flour, softened butter, and white sugar. Mix together with your hands or a fork until a streusel forms with bigger and smaller pieces. Set in the fridge to chill while you make the cake batter.

Step 3 – Mix dry ingredients. In a medium sized bowl, add in the dry ingredients. Stir to combine and set aside.

Step 4 - Whisk eggs and sugar. In a large bowl, add white sugar and eggs. Whisk together for 2-3 minutes until well combined.

Step 5 - Add butter and oil. Add in the melted and slightly cooled butter and oil and continue whisking.

Step 6 - Add in sour cream and vanilla. Whisk in the sour cream and vanilla for a few minutes until smooth.

Step 7 - Add dry ingredients. Toss the dry ingredient into the bowl with the wet and using a spatula, gently fold until a soft cake batter forms. Once you see no dry streaks, stop mixing.

Step 8 - Layer. Add the cake batter into the bottom of the pan and spread evenly. Then sprinkle rhubarb evenly on top. Then sprinkle with streusel.

Step 9 - Bake. Bake the cake for 40-50 minutes or until a toothpick inserted comes out clean. Allow the cake to cool, slice, and enjoy!

FAQ

How do I store this cake?

This rhubarb cake is best enjoyed fresh within the first couple days. Store in the refrigerator in an airtight container for up to 5 days.

How should I slice the rhubarb?

Roughly slice it into 1/4" slices.