Old-Fashioned Rhubarb Cake

A slice of rhubarb cake on a silver spatula.

5 from 6 votes

A super moist, vintage rhubarb cake that has the flavors of a warm, comforting coffee cake with fresh, juicy rhubarb pieces. This cake is a true delight.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cake, rhubarb

Servings: slices

Calories: 266cal

Author: Amy Desrosiers

Cost: $5

Equipment

Oven adjusted to the center rack position
1 9" x 13" retangle Pyrex
large mixing bowl
Whisk
Measuring cups and spoons
cutting board & knife

Ingredients

Rhubarb Cake

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1¼ cup granulated sugar
2 large eggs
1 cup full-fat sour cream
4 cups Rhubarb chopped
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon vanilla extract

Crumble Topping

¼ cup unsalted butter *Plus another tablespoon for greasing the pan
1 cup light brown sugar
¼ cup all-purpose flour *Plus another teaspoon for greasing the pan
1 teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Rhubarb Cake

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the vanilla extract, eggs and sour cream until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the rhubarb.
Pour the batter into the prepared baking dish and spread evenly.

Crumble Topping

In a medium bowl, cream together the sugar, and butter until light and fluffy.
In a small bowl, whisk the nutmeg, cinnamon, and flour, and combine with the wet ingredients.
Sprinkle the streusel topping over the cake batter.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before serving.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition