Rhubarb Cake
This is a soft and buttery rhubarb cake. Every bite is filled with vanilla cake, tangy rhubarb, and buttery streusel!
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!