Moist Rhubarb Cake Recipe

I love preparing this Moist Rhubarb Cake featuring bright, tangy rhubarb intermingled with a rich cake base composed with sour cream, butter, and eggs. I admire the inventive streusel topping made with sugar, flour, and cinnamon that adds a delightful crunch making this treat irresistibly inviting for every rhubarb lover.

I’ve always been fascinated by the interplay of tangy and sweet flavors, and my Moist Rhubarb Cake is a perfect example of that. I discovered this recipe when I was exploring different Rhubarb Kuchen and French Rhubarb Cake recipes, and it quickly became one of my favorites.

I start with 2 cups of chopped fresh rhubarb, a vibrant ingredient that brings a natural tang, and combine it with 1 cup of granulated sugar and 1/2 cup of unsalted butter, softened to perfection. The mixture of 2 large eggs and 1 teaspoon of vanilla extract adds depth to the soft, moist cake.

I also toss in 1 1/2 cups all-purpose flour along with a dash of baking powder, a pinch of salt, and 1/2 cup sour cream to create a batter that’s both light and dense in all the right spots. Topping it off with a streusel made from 1/2 cup flour, 1/2 cup sugar, 1/3 cup cold cubed butter, and 1 teaspoon ground cinnamon gives it a crunchy surprise that makes this cake an unforgettable treat.

Why I Like this Recipe

I love this recipe because it has a perfect mix of tangy rhubarb and sweet cake, making every bite interesting. I really dig how the streusel topping adds a crunchy twist on top of the moist texture. I appreciate that the ingredients come together in such a simple way, so it’s not too complicated to whip up when I want something delicious. And honestly, the whole recipe reminds me of cozy afternoons spent in the kitchen with family.

This moist rhubarb cake with yummy streusel (Polish Ciasto Rabarbarowe) is pretty awesome. Its tangy rhubarb blends with the soft, moist cake in a way that feels just right, and the crumbly streusel on top gives it an extra crunch factor. The mix of sweet and sour is balanced nicely, and even if it turns out a little messy sometimes, that just adds to its homemade charm. Enjoying a slice of this cake feels like a relaxed, real treat on any day.

Ingredients

• Fresh Rhubarb: Offers natural fiber, bright tartness, and refreshing sour flavor ideal for easing sweetness.
• All-Purpose Flour: Primary carbohydrate source giving the cake structure and steady energy boost.
• Granulated Sugar: Adds a balanced sweetness, improving texture while lightly caramelizing during baking.
• Unsalted Butter: Provides rich taste and moisture, essential for a tender cake crumb.
• Eggs: Act as binding agents, providing proteins to lift and firm the cake.
• Sour Cream: Injects extra moisture and a tangy note that softens the cake crumb thoroughly.
• Streusel Mix: A crunchy topping blending sugar, butter, and cinnamon that adds warmth and texture.

Ingredient Quantities

• 2 cups chopped fresh rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 1/2 cup all-purpose flour (for streusel)
• 1/2 cup sugar (for streusel)
• 1/3 cup unsalted butter, cold and cubed (for streusel)
• 1 teaspoon ground cinnamon

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch round cake pan lightly with butter.

2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, baking powder, baking soda and a pinch of salt.

3. In a separate large bowl, beat 1/2 cup unsalted butter (softened) until creamy then add 2 large eggs one at a time, stirring well after each egg.

4. Stir in 1/2 cup sour cream and 1 teaspoon vanilla extract into the butter mixture until smooth.

5. Gradually add the dry ingredients to the wet mixture and mix until just combined; dont over mix it.

6. Gently fold in 2 cups chopped fresh rhubarb ensuring that it gets evenly distributed.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. For the streusel, in a small bowl combine 1/2 cup all-purpose flour, 1/2 cup sugar, 1/3 cup cold unsalted butter (cubed) and 1 teaspoon ground cinnamon. Rub the mixture between your fingers until it becomes crumbly.

9. Evenly sprinkle the streusel over the batter in the pan.

10. Bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool a bit before serving and enjoy!

Equipment Needed

1. Preheated oven (must set it at 350°F)
2. 9-inch round cake pan (grease it lightly with butter)
3. Medium bowl (to whisk together dry ingredients)
4. Large bowl (for beating butter and eggs)
5. Whisk (for mixing the flour, sugar, baking powder, baking soda and salt)
6. Electric or hand mixer (to cream the butter with eggs)
7. Measuring cups and spoons (for accurately measuring all ingredients)
8. Spatula (to smooth the batter in the pan and fold in the ingredients)
9. Cutting board and knife (to chop the fresh rhubarb evenly)
10. Small bowl (for combining the streusel ingredients)
11. Toothpick (to test if the cake is done)

FAQ

Moist Rhubarb Cake Recipe Substitutions and Variations

• If you don’t have unsalted butter, try using margarine or even coconut oil but just keep in mind the flavor might change a bit
• You can replace sour cream with full-fat Greek yogurt, which works just as well to keep the cake moist
• If you’re out of granulated sugar, you can use organic cane sugar or light brown sugar though it might give a slightly different taste
• All-purpose flour can be swapped with a gluten-free blend if you need a gluten-free option, just be careful the measurements stay the same
• For the vanilla extract, almond extract can be a cool twist if you’re looking for a different flavor profile

Pro Tips

1. Make sure all your wet ingredients are at room temperature before you start mixing. Cold butter or eggs can mess with the way your batter comes together.
2. When foldin in the rhubarb, be super gentle so you dont break up the pieces too much. This helps keep the texture of the cake light and gives you bursts of fruity flavor.
3. Try not to over mix your batter at all. Mixing a little too much can make the cake dense instead of soft and fluffy.
4. With the streusel topping, work the cold butter in quickly with your fingers until it’s crumbly. This little trick helps the topping crisp up nicely while baking.