This is a soft and buttery rhubarb cake. Every bite is filled with sweet vanilla cake, tangy rhubarb, and buttery streusel!
Tart rhubarb is perfectly balanced with white sugar in the cake and dusted with powdered sugar on top after baking.
This is my first rhubarb recipe on the blog and I couldn't be more excited to leap into all the fun spring bakes!
Rhubarb is a super popular veggie to bake with in Poland, and this Rhubarb Cake (Ciasto Rabarbarowe) is a classic in our house!
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Why this rhubarb cake works
Breakfast – Easy breakfast or snack idea on the go.
Easy to make - You only need one bowl and minimal ingredients for this recipe.
Rhubarb - The season is here and there are hints of tangy rhubarb in every bite of this cake.
Vanilla cake - This cake is full of buttery and vanilla flavours!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – Unsalted butter works best for baking. This must be softened for the cake, and melted for the streusel.
Eggs - Remove two hours before baking.
Rhubarb - Chop into small pieces. I used a mix of green and red rhubarb. Either or works.
Sour cream - Used to give a fluffier crumb and more of a rise. You can also use buttermilk. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Powdered sugar – This icing sugar will be dusted on top of the cake after they’re done baking.
White sugar – Used to sweeten up the cake.
Vanilla - Make sure to use a good quality vanilla. This is important in cakes like this where there are minimal ingredients.
Step by step instructions
Here is how to make and bake this Rhubarb Cake. You will need an 8×8 square pan lined with parchment paper, an electric handheld mixer, three mixing bowls, and a spatula.
Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 - Make streusel. In a medium-sized bowl, add melted butter (can still be warm), sugar, and flour. Mix until a crumb forms. This will be your streusel. Set aside.
Step 3 - Mix dry ingredients. In a medium-sized bowl, add in the flour, baking powder, cornstarch, and salt. Mix together and set aside.
Step 4 - Cream butter and sugar. In a mixing bowl, add the softened butter and white sugar. Cream for 3-4 minutes on medium speed until pale in colour and fluffy.
Step 5 - Add eggs. Place in the eggs and continue mixing on medium speed for 2-3 minutes.
Step 6 - Add in sour cream and vanilla. Add in the sour cream and vanilla and combine with a spatula until smooth.
Step 7 - Add in dry ingredients. Mix in the dry ingredients using a spatula until just combined. Don't over-mix!
Step 8 - Spread in pan. Add the batter into the prepared pan and spread out evenly.
Step 9 - Add rhubarb. Chop the rhubarb into small pieces and place on top of the batter. Then sprinkle the streusel on top.
Step 10 - Bake. Bake the cake for 45-55 minutes or until a toothpick inserted comes out dry or with a few crumbs on it.
Allow to cool, dust with powdered sugar, slice, and enjoy!
FAQ
What is rhubarb?
Rhubarb is a vegetable grown in early spring and all summer. It comes in red and green colours, and has a sour taste to it. Once it's baked with sugar, it has a sweet and sour taste.
Why is my rhubarb green?
There are a lot of different varieties of rhubarb. Some grow more red, and some grow more green! They are all very similar in flavour (sour/tangy) when consumed raw.
When is rhubarb season?
Rhubarb season is typically late April through June. It is one of the first veggies to grow during the spring. When shopping for rhubarb at your local grocery store, look for crisp firm rhubarb that are blemish free.
Storing
Rhubarb cake is best eaten day of or the next day. It can stay in the refrigerator for up to 5 days in an airtight container.
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Rhubarb Cake
Ingredients
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp unsalted butter melted
- 1/3 cup white sugar
For the cake
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup white sugar
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1/3 cup sour cream room temperature
- 1 1/4 cups rhubarb cut into small pieces
Instructions
- Preheat oven to 350℉/176℃.
- Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside
- In a medium-sized bowl, mix together the flour, cornstarch, baking powder, and salt. Set aside.1 cup all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp salt, 1 tbsp cornstarch
- Make the streusel. In another medium-sized bowl, add melted and slightly cooled butter (It's okay if it's still warm), flour, and sugar. Mix together until crumbs form. Set aside.3/4 cup all-purpose flour, 5 tbsp unsalted butter, 1/3 cup white sugar
- Make the cake. In a large mixing bowl, add softened butter and white sugar. Using an electric mixer, mix for 3-4 minutes until light and fluffy.1/2 cup unsalted butter, 1/2 cup white sugar
- Add in eggs and continue mixing for 2-3 minutes.2 eggs
- Add in vanilla and sour cream. Mix together using a spatula.1 tbsp vanilla extract, 1/3 cup sour cream
- Add in the dry ingredients and gently mix until a soft batter forms. Do not over mix!
- Spread evenly into the prepared pan.
- Chop the rhubarb into small pieces. Sprinkle on top of the cake .1 1/4 cups rhubarb
- Sprinkle streusel evenly on top.
- Bake the cake for 45-55 minutes. It will be ready when a toothpick inserted comes out dry or with a few crumbs. If there is still wet batter, it is not done baking.
- Allow to cool, dust with powdered sugar, slice, and enjoy!
Jupiter & Maud says
These look so yummy! Thank you for sharing!
Ania says
Thank you so much Jupiter & Maud! It is such a great cake for the season 😊
Cat says
We made this and it was really good. We're not experienced bakers and often our attempts don't meet our hopes/expectations. But this one did! We'll be making it again!
Ania says
Hi Cat! I'm so so glad to hear the cake turned out delicious. I always try to make my recipes as simple to follow as possible and I'm really happy to hear that this attempt met your sweet treat expectations 🙂 Thanks for sharing, and enjoy the cake!