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Moist Rhubarb Cake Recipe with Easy Brown Sugar Streusel Top Perfect for Spring

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A moist rhubarb cake with a crunchy brown sugar streusel topping, perfect for spring celebrations and casual coffee breaks. This cake balances tender crumb with sweet-tart rhubarb and caramelized streusel.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) sour cream
  • 2 cups (about 300g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (90g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (optional, for streusel)
  • 6 tablespoons (85g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with 1 cup packed brown sugar until light and fluffy, about 3 minutes.
  4. Beat in 2 room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract. Scrape down the sides to mix well.
  5. Mix in ½ cup sour cream until smooth.
  6. Gradually fold the flour mixture into the wet ingredients gently with a spatula until no streaks of flour remain. Do not overmix.
  7. Gently fold in 2 cups chopped fresh rhubarb. If very juicy, pat dry with paper towel first.
  8. In a separate bowl, mix ¾ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon (if using). Cut in 6 tablespoons cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  9. Pour batter into prepared pan and spread evenly. Sprinkle streusel topping evenly over the batter.
  10. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tent with foil after 30 minutes if streusel browns too fast.
  11. Let the cake cool in the pan for at least 20 minutes before slicing and serving.

Notes

Do not overmix the batter to avoid toughness. Keep butter cold for streusel to ensure crumbly topping. Use fresh rhubarb when possible and drain frozen rhubarb well. Tent with foil if streusel browns too quickly. Cake tastes better after a day and can be reheated briefly to crisp topping.

Nutrition

Keywords: rhubarb cake, brown sugar streusel, spring dessert, moist cake, easy baking, rhubarb recipe, streusel topping

Find it online: https://coracooks.com/moist-rhubarb-cake-recipe-with-easy-brown-sugar-streusel-top-perfect-for-spring/