Easy Rhubarb Streusel Cake
This is a soft and buttery rhubarb cake that combines tangy rhubarb with sweet, buttery streusel. It is the best cake to bake during the spring and summer season!
Ingredients
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp unsalted butter softened
- 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℃. Line an 8x8 pan with parchment paper and 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 softened butter, 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. Scrap the sides of the bowl as needed.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!
Notes
Butter – Unsalted butter works best for baking. This must be softened for the cake and 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.